And now, the final entry in Granola Week, Coffee, Hazelnut and Banana Granola. I know what you’re thinking. Coffee flavored granola? Don’t worry, there are just four teaspoons of instant espresso in the recipe. It’s very subtle and adds just a little bit of additional flavor to the granola. Give it a try, I think you’ll be pleasantly surprised.
Coffee, Hazelnut and Banana Granola – Everyday Food, April 2011
- 3 cups rolled oats (not quick cooking)
- 1 cup raw hazelnuts
- 1/4 cup unsalted butter cut into pieces
- 1/3 cup packed dark-brown sugar
- 4 teaspoons instant espresso powder mixed with 3 tablespoons water
- 1/2 teaspoon coarse salt
- 1 cup dried banana chips
Preheat oven to 300 degrees. In a bowl, combine oats and hazelnuts. In a small saucepan, combine butter, brown sugar, espresso mixture and salt over medium heat. Cook, stirring occasionally, until butter melts.
Pour melted butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer mixture to a parchment-lined baking sheet and spread in an even layer. Bake until oats are golden, 30 to 35 minutes, stirring every 10 minutes.
Let cool completely, about 20 minutes, them stir in dried banana chips.
*Don’t forget that you can win some of my tasty granola. Click here for more details.