MOCHA GRANOLA

Over the last 8 months on our journey with Spoon Cereals, we have learnt many things about our customers and their breakfast eating habits. With the limited time we have in the mornings, everyone seems to have a set breakfast routine throughout the working week.

My routine these days is a healthy one, starting off with a green smoothie and a bowl of Spoon granola + muesli mix. I then treat myself to a top quality coffee to start the day alert and ready.

This Mocha granola recipe combines my love of coffee and top quality breakfast cereal and is the perfect twist on a classic chocolate granola. It uses espresso powder to create a lovely strong taste as well as a whole bunch of other natural ingredients that we use in our current recipes, including rapeseed oil for a crisp texture and no added refined sugar, just our favourite maple syrup. 

Recipe:

Dry ingredients:

90g  rolled jumbo oats

135g blanched almonds (roughly chopped)

20g cocoa

1 ½ tbsp. espresso powder

55g coconut flakes

Wet ingredients:

140g maple syrup

1 tsp. vanilla extract

30g rapeseed oil 

Mix all the dry ingredients together, followed by the wet ingredients in a separate bowl with a whisk until it forms a dark brown colour.

Pour the wet mixture into the bowl of dry ingredients and mix until all the dry ingredients are evenly covered.

Spread this onto a baking tray and bake in the oven for 30 mins, turning half way.

Leave to cool after 30 minutes.

Enjoy with some fresh natural yoghurt or simply as a trail mix. 

Annie x