Mwito Pre-Primary School
Coffee Coconut Almond Granola
Heather is a {super} mom and blogger based in Little Rock, Arkansas. Her blog, Heather's Dish, features well-thought-out, practical recipes and healthy, holistic lifestyle tips. We've partnered with Heather to bring you a delicious grab-and-go breakfast that pairs perfectly with your cup of Westrock coffee!
Ingredients
- ½ cup strongly brewed Westrock coffee - We recommend our Muraho Espresso Blend
- ½ cup brown sugar
- 2 tbsp coconut oil
- 1 tbsp vanilla extract
- ½ tsp almond extract
- 4 cups rolled oats
- 1 cup whole raw almonds, roughly chopped
- 1 cup unsweetened coconut flakes
Instructions
- Preheat oven to 300ºF
- Combine coffee, brown sugar, and coconut oil in a microwave-safe bowl
- Microwave on high for 45 seconds
- Whisk the mixture until the brown sugar is dissolved
- Add vanilla and almond extracts, stir
- Add oats, almonds, and coconut flakes, stir
- Spread the mixture evenly on a large baking sheet
- Bake for 50-60 minutes, stirring every 15 minutes or so, until the oats are golden brown and the almonds are lightly toasted
- Let cool completely
- Store in an airtight container for up to 2 weeks
