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Vanilla Bean & Espresso Granola

Course Breakfast
Cuisine Vegetarian
Author Shelly Westerhausen


  • 1 1/2 tablespoons cooled espresso (OR 1 tablespoon instant coffee mixed with 1 1/2 tablespoon hot water OR 2 teaspoons coffee extract)
  • 1 Tablespoon coconut oil , melted
  • 2 Tablespoons maple syrup
  • 1 vanilla bean , seeds only (discard pod)
  • 1/2 cup almonds , chopped
  • 1 cup rolled oats
  • 1/2 cup shredded coconut
  • 1/4 cup dark chocolate chips (optional)


  1. Preheat oven to 325 and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the espresso, coconut oil, vanilla bean seeds and maple syrup. In another bowl, mix together the almonds, oats, and shredded coconut. Slowly pour the espresso mixture over the dry ingredients and stir until the granola is coated.
  3. Spread across the prepared baking sheet and bake for 15 minutes. Stir and cook for another 10 minutes. Remove from oven and let cool.
  4. Serve with dark chocolate chips (optional but a good choice, none-the-less), yogurt, ice cream, cashew cream, or whatever you are feeling.