Give your granola a buzz with chopped, chocolate-covered espresso beans, just the bitter note needed to balance sweet crunchy clumps of granola. Play up the espresso theme by gifting the granola in decorated brown paper bags or coffee bags, customized with your own label. If you prefer your granola without caffeine, adjust the brown sugar to taste--reduce by a tablespoon or two--before baking.
Recipe courtesy of Sarah Copeland
Chocolate-Espresso Morning Buzz Granola
Total:
1 hr 45 min
Active:
30 min
Yield:
14 cups
Level:
None
Total:
1 hr 45 min
Active:
30 min
Yield:
14 cups
Level:
None

Ingredients

  • 6 cups old-fashioned rolled oats
  • 1 1/2 cups skin-on almonds, coarsely chopped
  • 1 1/2 cups pecan pieces, coarsely chopped
  • 1 1/3 cups unsweetened coconut flakes
  • 1 cup raw sunflower seeds
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 2 sticks (16 tablespoons) unsalted butter
  • 1 1/3 cups packed dark brown sugar
  • 1/3 cup honey
  • 2 teaspoons pure vanilla extract
  • 3 to 4 tablespoons finely chopped chocolate-covered espresso beans, for garnish

Directions

1. Preheat the oven to 300 degrees F.

2. In a large bowl, combine the pecans, oats, almonds, coconut, sunflower seeds, salt, and cinnamon and set aside.

3. Mix the butter, brown sugar, and honey in a large pot and cook over medium heat just until the butter melts, the sugar dissolves, and the mixture bubbles around the edges. Stir until smooth. Remove from the heat and stir in the vanilla. Add the oat mixture to the pot and stir with a wooden spoon until all the nuts and grains are well coated.

4. Spread the mixture evenly onto 2 large baking sheets, leaving a few clumps here and there with spaces between them. Bake until the top of the granola is golden brown, about 15 minutes. Remove and break up the pieces slightly. Return the pans to the oven, rotating their positions on the racks for even cooking, and continue baking for another 15 minutes. Break up the pieces again, rotate the pans once more, and continue baking until the granola is golden brown and dry, about 10 minutes more.

5. Remove from the oven. Sprinkle the chocolate espresso beans over the top and stir together on the baking sheets. Cool the pans completely on a rack before packaging. Alternatively, store in an air-tight container for up to 1 month.

Copyright 2011 Cooking Channel, LLC. All rights reserved.

IDEAS YOU'LL LOVE

Lizzie's Granola

Recipe courtesy of Michael Symon

The Good Morning

Recipe courtesy of Frencheeze

Morning Glory Muffins

Recipe courtesy of Cooking Channel

Morning Waffle Dip

Recipe courtesy of Cooking Channel

Sunny Morning Muffins

Recipe courtesy of Sunny Anderson

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Not My Mama's Meals

7:30am | 6:30c

Not My Mama's Meals

8:30am | 7:30c

Not My Mama's Meals

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here