Enjoy your morning coffee fix in a new way with this delicious vegan mocha granola, perfect for making ahead for a speedy breakfast. Using your favourite coffee and a little cocoa powder, this granola is a real game changer and is jam-packed with oats, nuts, seeds and dried cranberries. Sprinkle on yogurt with fruit for a deliciously different start to your day.

 

 

 

Ingredients

  • 1 tbsp instant coffee granules
  • 1 tbsp cocoa powder
  • 1 tbsp rapeseed or sunflower oil
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
  • 175g rolled oats
  • 50g ground almonds
  • 3 tbsp sunflower seeds
  • 3 tbsp pumpkin seeds
  • 50g dried cranberries
  • 50g blanched almonds, roughly chopped (optional)
  • yogurt, to serve (optional)
  • sliced banana, to serve (optional)

 

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Servings: 8

Nutrition

  • Carbs:
  • Protein:
  • Fat:

Instructions

  1. Preheat the oven to gas 2, 150°C, fan 130°C. In a mug, use a fork to whisk the coffee granules and cocoa with 2 tbsp boiling water. Stir in the oil, maple syrup and vanilla until smooth.
  2. Mix the oats and ground almonds in a bowl, then stir in the coffee mix with a fork – it should clump together a little. Spread evenly on a baking tray and bake on a low oven shelf for 20 mins. Stir, then bake for 5 mins.
  3. Stir in the seeds, cranberries and blanched almonds (if using); bake for 5-10 mins until crisp around the edges.
  4. Scrape the baked granola onto another tray, lined with nonstick baking paper, to cool. It can be stored for up to a month in an airtight container. Serve with yogurt and sliced banana, if you like.
  5. Tip: Swap blanched almonds for Tesco Finest luxury coffee and Belgian dark chocolate almonds. Stir through the baked granola just before serving.