To continue with our celebration of UK Coffee Week, we’ve created a recipe that’s a bowl ahead of your average breakfast choice – say hello to our incredibly indulgent coffee, chocolate and hazelnut granola.
There’s nothing worse than waking up to the thought of an underwhelming breakfast. As much as we’ve loved our Cheerios and Weetabix over the years, sometimes we have the urge to treat our tastebuds to something different come sunrise.
So to give you a recipe that’s extra special (because let’s face it, you deserve it), we’ve created a corker of a breakfast that’s guaranteed to get you up in the morning.
We’ve added some oomph to an old oaty favourite and come up with this moreishly good coffee, chocolate and hazelnut granola – that’s right, coffee. But, before you start hedging back to your usual dependable breakfast items, picture this; crunchy hazelnuts, caramelised oat clusters, jewels of dried cranberries and hints of creamy milk chocolate – you’re not thinking about those soggy cereals now, are you?
Rolled oats, milk chocolate and coffee are the core ingredients of this recipe – but you can play around with other nut and fruit options too (toasted coconut, banana and dates are all just as delicious).
So if you fancy a breakfast with a buzz this week, then give this caffeinated creation a go. Portion into a bowl with some fresh whole milk, and enjoy with a cup of your favourite blend!
425g rolled oats
150g raw hazelnuts
1/4 cup unsalted butter, cut into pieces
1/3 cup packed dark-brown sugar
4 teaspoons instant espresso powder mixed with 3 tablespoons water
1/2 teaspoon coarse salt
1 cup dried cranberries
- Preheat oven to 180 C. In a large bowl, combine oats and hazelnuts. In a small saucepan, combine butter, sugar, espresso mix, and salt over a medium heat. Cook, stirring occasionally until the butter melts (about 2 minutes).
- Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined baking tray and spread in an even layer. Bake until the oats are lightly golden (30 to 35 minutes) stirring every 10 minutes or so.
- Let the granola cool completely – this should take around 25-30 minutes. Lastly, stir in the cranberries and broken shards of chocolate.
Relax and enjoy!