mocha granola

  • 4 cups (360g) rolled oats
  • 2 cups (240g) flaked almonds
  • ½ cup (100g) white chia seeds
  • ⅓ cup (35g) dutch cocoa
  • 1 x 150ml Nespresso Costa Rica coffee capsule, cooled+
  • 1 egg white
  • ¾ cup (180ml) maple syrup
  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. Serve with vanilla bean yoghurt or milk and berries. Makes 7 cups

+ We used the Nespresso Vertuo coffee machine.

Photography: William Meppem

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