I love coffee’s pleasantly bitter flavor and its malty chocolate notes: I adore creamy coffee ice cream, tiramisu with espresso-soaked ladyfingers, and rich coffee-infused chocolate ganache sandwiched between macarons. Though I actually don't drink much coffee, I still yearn for its enticing aroma each morning, and this bittersweet coffee granola is the answer to that. After rounds of testing, I've perfected a recipe for coffee-infused granola that's super crunchy and satisfies my coffee craving without having to commit to a whole cup. Read on for my tips for making the best homemade granola and the full recipe.
5 Tips for Making Granola
Use instant coffee granules. Moisture is the enemy of crunchy granola, and instant coffee granules bring bold, concentrated flavor without introducing too much liquid to the granola mixture.
Make sure your instant coffee granules are properly dissolved. This granola gets its deep flavor from a mix of agave syrup, instant coffee, vanilla extract, cinnamon, and salt. It’s extremely simple, but it’s crucial you dissolve the instant coffee with hot water (the hottest water that comes out of your tap should be fine) before preparing the syrup and adding the oil. Because oil doesn’t mix well with water, the coffee granules may clump with the oil if they aren’t adequately dissolved in the water first.
Choose rolled oats. Rolled oats—also called old fashioned oats—are the ideal Goldilocks middle of oats. They’re steamed and flattened so they toast quicker than steel cut, but not as processed as quick cooking oats, which lack the heft of rolled oats and fall apart easily. Rolled oats are just thick enough and have the best flavor and texture after a lengthy bake in the oven.
Use a liquid sweetener. I use agave syrup for its mostly neutral flavor. Feel free to substitute with other liquid sweeteners like maple syrup or honey, but keep in mind: they will impart their flavors to the granola. Do not substitute with brown sugar or granulated sugar, as you’ll end up with a powdery mixture that won’t evenly coat the granola.
Go low and slow. To ensure crispness, many granola recipes instruct cooks to coat the grains and nuts in egg whites or to frequently stir the granola as it bakes. There’s no need for either in my recipe below, which is inspired by a technique cookbook author Ali Slagle employs in her granola recipe by cookbook. Instead of mixing the granola mid-bake, you bake it undisturbed so that the granola bakes into one even sheet, then allow it to fully cool in the oven before breaking it apart into large, satisfying clusters. Not stirring your granola may be counterintuitive, but trust the process. If you’re afraid the granola might burn, have no fear: Baking the granola at a low temperature ensures that it won’t singe or get too dark.
Feel free to riff on the recipe. Like many granolas, this recipe is easily customizable. Want a granola that evokes the flavors of a maple or honey latte instead? Swap maple syrup or honey in for the agave syrup. Don’t have untoasted almonds? Use those pecans and pistachios sitting in your pantry. And if prunes,dried cherries, and apricots aren’t your favorite dried fruits, try currants, raisins, or dried blueberries—they will be just as delicious.
How to Serve the Granola
Make a big batch on Sunday evening, and you’re all set for easy snacking throughout the week. Enjoy the granola with yogurt and sliced fruit, on top of your smoothie or açaà bowl, or eat it by the handful. And if you’re a dessert person like me, sprinkle some on top of ice cream for a satisfying crunch.
Adjust oven rack to middle position and preheat oven to 300ºF (150ºC) degrees. Line a 9- by 13-inch rimmed baking sheet with parchment paper.
In a large bowl, whisk agave syrup, dissolved instant coffee, vanilla extract, cinnamon, and salt to combine. Whisk in melted coconut oil to combine. (The coconut oil may separate a bit from the coffee syrup—this is OK.)
Add oats, almonds, pepitas, and chia seeds to agave and coffee mixture. Using a flexible spatula, toss to evenly coat ingredients in syrup. Transfer granola onto prepared baking sheet, and, using the same spatula, spread into an even layer. Transfer to oven and bake, stirring every 10 minutes, until fragrant, toasted, golden brown, and mostly dry to the touch, about 40 minutes.
Turn oven off, and leave the granola in the warm oven to cool completely, about 2 hours. Remove granola from oven and, using your hands, break granola into small clumps and toss with dried fruit in the sheet pan. Transfer granola to an airtight container and store at room temperature.
Special Equipment
9- by 13-inch rimmed baking sheet, parchment paper, flexible spatula
Notes
I use agave syrup for its mostly neutral flavor. You can substitute with other liquid sweeteners like maple syrup or honey, but they will impart their flavors to the granola. (Maple or honey latte granola, anyone?) Do not substitute with brown sugar or granulated sugar—you’ll end up with powdery and unpleasantly dry granola.
Be sure to use refined coconut oil, as unrefined oil will give the granola a strong coconut flavor. Any neutral oil (like vegetable or canola) can be substituted for coconut oil.
Make-Ahead and Storage
Granola can be stored in an airtight container at room temperature for up to 2 weeks.
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