Coffee Coconut Almond Granola

 

IMG_3008

Quick and easy never looked (or tasted) so good. We’ve partnered with Little Rock native, Heather Disarro, to bring you a delicious grab-and-go breakfast that pairs perfectly with your cup of Westrock.

Ingredients:

  • 1/2 cup strong brewed coffee (we recommend the Muraho Espresso Blend)
  • 1/2 cup brown sugar
  • 2 tbsp coconut oil
  • 1 tbsp vanilla extract
  • 1/2 tsp almond extract
  • 4 cups rolled oats
  • 1 cup whole raw almonds, roughly chopped
  • 1 cup unsweetened coconut flakes

IMG_3009

IMG_3011

Directions:

  1. Preheat oven to 300ºF
  2. Combine the coffee, brown sugar, and coconut oil in a microwave-safe bowl
  3. Microwave on high for 45 seconds
  4. Whisk the mixture together until the brown sugar is dissolved
  5. Add the vanilla, and almond extracts, stir
  6. Add the oats, almonds, and coconut flakes, stir
  7. Spread evenly on a large baking sheet
  8. Bake at 300ºF for 50-60 minutes, stirring every 15 minutes or so, until the oats are golden-brown and the almonds are lightly toasted
  9. Let the granola cool completely, then store in an airtight container for up to 2 weeks

 Return to Blog Feed

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Love recipes + deals ?