I don’t know about you but the Monday before Christmas I could do with some extra coffee.

Who am I kidding, most days I could do with some extra coffee but the Monday before Christmas . . . make it a double.

In an attempt to sneak in as much caffeine as I can to help get me through the last minute shopping, wrapping, baking, eating, cooking, shopping, eating, wrapping, baking, shopping, cooking, wrapping – I thought I might make us some espresso infused granola, what do you say are you in?

Of course you are because you’re super cool and all kinds of awesome. I like you, you like me and well we love, love, love us some coffee right?!

Right!

This granola is quick and easy to prepare and has all those traditional granola qualities that we know and love.

Sweetened naturally with a little maple syrup, a splash of vanilla extract, a drizzle of coconut oil and a dusting of ground cinnamon. Then we add in a shot of espresso, a handful of buttery, crushed hazelnuts and we are good to good. Magic in your mouth baby!

This granola bakes up into crispy crunchy perfection and would make a wonderful, quick, easy and healthy breakfast option for you on Christmas morning.

Or, if you find yourself in desperate need of an extra, last minute gift idea because well . . . we’ve all been there, don’t freak out, take a breath and whip up a batch of this granola! Once it’s cooled, pour it into your pretty little mouth a little bag or jar and pop a pretty bow on it, problem solved. The perfect, edible, healthy homemade gift. Who wouldn’t love it?!

The hit of espresso you get it very subtle but enough to know it’s there if that even makes any sense? You can definitely taste it but it doesn’t punch you in the face. It’s more like just chillin’ out being cool, calm and collected behind the scenes.

This Espresso, Vanilla and Hazelnut Granola is crispy and crunchy, subtly sweet with a good hit of vanilla, a hint of espresso and then you get the buttery mellowed out slightly sweet yet savoury nuttiness from those crushed up hazelnuts.

Eat it by the handful, blend it into this breakfast (or anytime) smoothie or my personal fave . . .

Sprinkle some over a cup full of Greek yoghurt,

throw in some pomegranate arils (←yes I am not getting over that obsession anytime soon so you might as well get on board people) sprinkle in a few little shavings of dark chocolate chips (for those super beneficial antioxidants clearly ;))

then last but not least, drizzle over a little extra maple syrup.

You guys . . .

no words

Can’t talk, eating . . .

Espresso, Vanilla and Hazelnut Granola
Makes approx 2 and 1/4 cups of subtly sweet, espresso infused, insanely delicious crispy, crunchy granola

Ingredients –

2 cups of rolled oats

1 shot of espresso, cooled (can sub for 1 heaping teaspoon of instant espresso mixed with 2 Tablespoons of hot water and cooled)

2 Tablespoons of maple syrup

1 teaspoon of coconut oil, melted and cooled

1 teaspoon of vanilla extract

2 Tablespoons of raw (skinless), hazelnuts crushed

1/4 teaspoon of ground cinnamon

A pinch of salt flakes

Method –

1 – Preheat your oven to 160’C (320’F) and line a rimmed baking sheet with parchment/baking paper and set aside.

2 – Place oats, hazelnuts, cinnamon and salt in a medium size bowl and stir to combine, set aside.

3 – In a small bowl or jug combine cooled espresso, coconut oil, vanilla extract and maple syrup then stir to combine.

4 – Pour maple, vanilla, espresso mixture into your oats and stir until well combined

5 – Pour espresso oat mixture onto your prepared baking sheet and spread out into one even layer.

6 – Bake for 12-15 mins stirring occasionally until your granola is golden, crisp and smelling all kinds of incredible. Remember that the granola will crisp up more as it cools.

7 – Eat by the handful, with ice cold milk, (or warm if your into that kind of thing) or my personal fave over a cup full of greek yoghurt with a few dark chocolate chips and a sprinkling of those pretty little pomegranate arils.