Cinnamon Spiced Espresso Glazed Granola
 
Ingredients
  • 6 c. Regular Rolled Oats
  • 2 c. Unsweetened Coconut Flakes
  • 1 ½ c. Toasted Pecan Halves
  • 1 c. Pistachios
  • 1 ½ c. Raw Pumpkin Seeds/Pepitas
  • ½ c. Wheat Germ (I use ground flaxseed if I don't have wheat germ)
  • 1 c. Fruit Juice Sweetened Dried Cranberries
  • 1 c. Golden Raisins (or use another cup of dried cranberries)
  • ½ c. Coconut Oil, melted
  • 1 ½ c. Agave
  • 3 T. Instant Espresso Powder (feel free to use more for more of the coffee flavor--I actually like about ⅓ cup!)
  • 2 t. Cinnamon
  • ½ t. Nutmeg
  • 2 t. Sea Salt
  • 2 T. Pure Vanilla Extract
  • 1-2 c. Dark Chocolate Covered Coffee Beans (I get grain sweetened ones) or Dark Chocolate Chunks (preferably stevia sweetened, etc)
Instructions
  1. Preheat oven to 325 degrees. Spray two large baking sheets with non-stick cooking spray.
  2. In a large bowl, combine the oats, coconut flakes, pecans, pistachios, pumpkin seeds, wheat germ, cranberries and golden raisins. Toss well.
  3. In another medium bowl, combine melted coconut oil, agave, espresso powder, cinnamon, nutmeg, salt and vanilla. Whisk together until well combined.
  4. Pour the coconut oil mixture over the dry oat mixture and stir to fully combine. I stir for at least 3-5 minutes to ensure everything is well coated.
  5. Divide the granola between the two baking sheets and spread evenly. Bake for 25-30 minutes, stirring every 10 minutes so the granola will get evenly toasted.
  6. Remove from the oven and let cool 5 minutes. After 5 minutes, spray the bottom of a flat 1 cup measuring cup or a flat bottomed glass with cooking spray. Press the granola into the pan using the bottom of the measure cup so that you have a flat slab of granola.
  7. Let the granola sit for one hour to cool and harden.
  8. After an hour break the granola up into clusters and stir in chocolate covered coffee beans or dark chocolate chunks.
Recipe by DessertedPlanet.com at https://dessertedplanet.com/cinnamon-spiced-espresso-glazed-granola/