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Mocha granola featuring Costa Rica
Developed by Donna Hay for Nespresso Australia
A perfectly crunchy breakfast bowl or the ultimate afternoon snack. This mocha granola isn’t just super delicious but it is also packed with good-for-you ingredients like rolled oats, flaked almonds and white chia seeds. And with Nespresso Master Origins included, it will be your new go-to!
PREPARATION
- Preheat oven to 140°C (fan-forced).
- Place oats, almonds, chia and cocoa powder in a large bowl and mix to combine. Add coffee, egg white and maple syrup and mix well until coated.
- Spread the mixture evenly over two large baking trays lined with non-stick baking paper.
- Bake for 20 minutes, then toss the granola so it bakes evenly. Bake for a further 25 minutes or until dark golden and crisp. Cool on trays then store in an airtight container.
- Serve with vanilla bean yoghurt or milk and berries.
Makes 7 cups
INGREDIENTS
- - 1 150mL Costa Rica coffee capsule, cooled
- - 4 cups (360g) rolled oats
- - 2 cups (240g) flaked almonds
- - 1/2 cup (100g) white chia seeds
- - 1/3 cup (35g) dutch cocoa
- - 1 egg white
- - 3/4 cup (180ml) maple syrup
Products featured in this recipe
Costa Rica
$0.97
PREPARATION
- 1. Preheat oven to 140°C (fan-forced).
- 2. Place oats, almonds, chia and cocoa powder in a large bowl and mix to combine. Add coffee, egg white and maple syrup and mix well until coated.
- 3. Spread the mixture evenly over two large baking trays lined with non-stick baking paper.
- 4. Bake for 20 minutes, then toss the granola so it bakes evenly. Bake for a further 25 minutes or until dark golden and crisp. Cool on trays then store in an airtight container.
- 5. Serve with vanilla bean yoghurt or milk and berries.
Makes 7 cups
