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Espresso Granola<br />
The ideal breakfast for those on the go, inspired by Jessica Maher of Kitchen Belleicious<br />
Prep: 10 mins | Cook: 35 mins | Makes: 1 tray<br />
METHOD<br />
1. In a large bowl, combine the oats, wheat germ and<br />
ground almonds.<br />
2. Combine dry and instant espresso granules, hot water,<br />
and vanilla; stir to dissolve the granules.<br />
3. Stir together the oil, honey, maple syrup and<br />
brown sugar in a measuring cup; add the<br />
coffee mixture and stir to combine. Pour the oil and<br />
coffee mixture over the oat mixture; mix together<br />
until oats are evenly coated. Spread granola mixture<br />
onto a baking tray lined <strong>with</strong> parchment paper.<br />
4. Bake at 315°F for 25-30 mins, stirring about every<br />
10 mins.<br />
5. Let the granola cool completely before eating.<br />
INGREDIENTS<br />
750g oats<br />
100g wheat germ<br />
200g almonds, finely ground<br />
4 1/2 tbsp dry instant<br />
espresso<br />
3 tbsp hot water<br />
1 tsp vanilla extract<br />
100g canola oil<br />
100g honey<br />
6 tbsp maple syrup<br />
50g brown sugar<br />
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