Coffee, hazelnut, and banana granola

Coffee, hazelnut, and banana granola

Ingredients
3 cup rolled oats, not quick-cooking
1 cup raw hazelnuts
1/3 cup brown sugar, packed
4 tsp instant espresso powder
3 tbsp water
1/2 tsp salt
1 cup dried banana chips

Instructions:

Preheat oven to 300F.

In a large bowl, combine oats and nuts. In a small saucepan, combine butter, brown sugar, espresso, water, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined).

Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on a sheet on a wire rack, 20 minutes, then stir in banana chips.

Store in airtight containers at room temperature, up to 3 weeks.

Makes about 5 cups, each serving is 1/2 cup.

Nutrition Facts

Serving Size:10

 

Amount Per Serving
Calories
2460
Total Fat
140
Saturated Fat
40
Total Carbohydrate
260
Dietary Fiber
40
Sugars
0
Protein
60
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