Espresso Hazelnut Granola
Active Time: 15 minutes
Total Time: 45 minutes
Yield: 6 servings
boncook.com
Ingredients
- 3 3/4 cups (319g) old-fashioned whole rolled oats
- 1 cup (125g) chopped hazelnuts
- 1/4 cup (56g) French Pantry EVOO
- 1/2 cup (120ml) pure maple syrup
- 1/2 cup (120g) banana puree
- 2 large egg whites, at room temperature
- 1 tablespoon instant espresso powder
- Pinch of cocoa powder
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon French Pantry Salt -Sel Gris
- 1/2 cup (85g) dark chocolate chunks (added after baking
Instructions
- Preheat oven to 325°F. Set Large bonMAT on Perforated Baking Sheet.
- In a large bowl, combine oats, chopped hazelnuts, cocoa powder, and salt.
- In a separate bowl, whisk egg whites 15–20 seconds until foamy. Whisk in EVOO, maple syrup, banana puree, espresso powder, and vanilla.
- Pour wet mixture over dry ingredients and stir until evenly coated.
- Spread granola in an even layer on the bonMAT. Bake 35–40 minutes, stirring every 10–15 minutes until golden brown and fragrant. For clusters, press flat and skip the final stir.
- Cool completely on the pan, then fold in dark chocolate chunks.
- Store in an airtight container for up to 3 weeks or freeze for 3 months. Re-crisp 5–7 minutes at 300°F before serving.
bonTIPS:
- Use instant espresso powder for bold coffee flavor that holds through baking.
- For café-style crunch, press granola flat during baking and skip the last stir.
- Stir in chocolate chunks once cooled to prevent melting and streaking.
