This week, I have been reviewing some coffee pods. So I decided to cook with them, as well as drinking them.
When I was offered some wonderful coffee pods to review from Real Coffee I leapt at the chance. Coffee is one of my passions, along with 80s films, pink roses and Salad Cream, so having to drink a lot of it seemed like a super treat. And it was a treat. Real Coffee pods are rich, extremely drinkable and Fair Trade to boot. It was fine to just drink coffee, but I decided to cook with it too. What better idea than to serve this Coffee Granola alongside a beautiful cup of my morning espresso.
I have been trying to avoid too much sugar again, so my breakfast routine at the moment is to eat a large bowl of Greek yoghurt topped with some homemade granola. When I stumbled upon this recipe from Vegetarian Ventures I decided to utilise some of my Real Coffee supplies. This Coffee Granola is so good; refined sugar free, with a hint of dark chocolate and almonds. The kick of coffee adds flavour without being overpowering. It’s sweet but not overly so and is filling and satisfying, especially if you have it with tons of protein full yoghurt. If you would rather swerve the chocolate, feel free to add some dried fruit, my favourite sour cherries would be lovely here. Of course, serve this alongside a large cup of your favourite coffee. Real coffee pods are well worth a try, being rich, classy and full of aroma.
Breakfast is always a tricky meal for me. The inclination to eat 4 pieces of toast and Marmite is strong, but my thighs tend to stop me. This Coffee Granola does not leave you feeling cheated. You will feel spoilt and treated and ready to face the day. Fingers Crossed.
This post will appear on Lucy Loves later this week.
Coffee Granola Recipe
Makes a good jarful
You will only need bowls, no exciting equipment
- 60ml good espresso coffee, such as Real Coffee Fair Trade Espresso Bologna
- 2 tablespoons coconut oil, melted
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 180g porridge oats
- 100g desiccated coconut
- 10g almonds, chopped, or cashews if you would prefer
- 50g sunflower seeds, or another seed of your choice
- Pinch of sea salt
- 100g dark chocolate chips, or dried fruit if you would prefer
- Enjoy with Greek yoghurt, maple syrup, milk or as a refined sugar free nibble
Pre heat your oven to 150 degrees fan assisted and line a large baking sheet with greaseproof paper.
Take a small bowl or jug and measure in the coconut oil. Melt in either the microwave or in a small pan. Pour in your freshly brewed Espresso coffee, maple syrup and vanilla extract. Stir well then pop to one side.
In a large bowl measure in the oats, desiccated coconut, chopped almonds and seeds. Add a pinch of sea salt then stir well to mix. Pour in the coffee mixture, give everything another good stir to ensure the oats are coated, then tip onto a lined baking sheet.
Place into your pre heated oven for 15 minutes. When the time is up, stir gently, then place back in the oven for a final 10 to 15 minutes to finish. The cooked granola will be golden and crisp. Leave to cool completely before stirring through the dark chocolate chips or fruit if you would rather. Store in a jar for 2 to 3 weeks.
Serve with thick yoghurt, milk or on its own as a snack. Definitely with a coffee on the side.