Coffee-Almond Granola

May 25, 2012

To 4 cups of oats, add:

1 cup slivered almonds
1 cup shaved coconut

Then mix together and add:

1/4 cup melted butter
3/4 cup honey
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 1/2 tsp coffee extract

Bake at 350 degrees for about 20 min’s or more, stirring frequently (every 5 or 10 min’s), until a lovely light brown color. (Do not overbake.) Let cool. It will dry as it cools, so don’t worry about it seeming too “wet.”

Make homemade chocolate-covered coffee beans: Melt chocolate. Stir high quality beans into the melted chocolate, then spread as thinly as possible into sheet pan. Let cool or place in fridge. Break apart with fork when cool, add cocoa powder, then add to baked granola. Stir in freezer.

The above recipe was an experiment that worked. I couldn’t really find anything online that I liked for a coffee granola, so in true Amelia Bedelia fashion, I mixed a little of this and a little of that and after an early morning phone call with our daughter, it all came together. Using the usual granola ingredients (I always use butter and I usually go with honey since it’s cheaper than maple syrup), along with coffee, almond & vanilla extracts, sliced almonds, shaved coconut and homemade chocolate-covered coffee beans (since I didn’t have any commercially-made ones and these are just great). Can’t wait to serve it to guests this weekend! (But they’ll have to eat those buzzed beans at their own risk!)

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