Tiramisu Granola
Tiramisu Granola
Ingredients
- 400 grams porridge oats, rolled
- 200 grams mixed nuts, roughly chopped
- 1 teaspoon cinnamon, ground
- 50 grams pumpkin seeds
- 25 grams sunflower seeds
- 25 grams flaxseed
- 3 tablespoons cacao powder, raw
- 85 ml honey
- 100 grams almond butter
- 90 ml coffee, freshly brewed
- 1 teaspoon vanilla essence
- 2 tablespoons coconut oil
- 2 eggs, whites only
Instructions
- 1
Preheat your oven to 150°C (300°F). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 150
- 2
In a large bowl, combine the porridge oats, roughly chopped mixed nuts, ground cinnamon, pumpkin seeds, sunflower seeds, flaxseed, and raw cacao powder. Mix well to ensure all dry ingredients are evenly distributed.
⏱️ 5 min
- 3
In a separate microwave-safe bowl, combine the honey, almond butter, freshly brewed coffee, vanilla essence, and coconut oil. Microwave for 30-60 seconds, or gently heat on the stovetop, until the coconut oil has melted and the mixture is smooth and well combined. Whisk thoroughly.
⏱️ 3 min
- 4
Pour the wet mixture over the dry ingredients. Stir vigorously until all the oats, nuts, and seeds are thoroughly coated with the liquid mixture.
⏱️ 2 min
- 5
In a small, clean bowl, whisk the egg whites until they are frothy but not stiff. Gently fold the frothed egg whites into the granola mixture. This helps create clusters and adds a slight crispiness.
⏱️ 3 min
- 6
Spread the granola mixture evenly in a single layer onto the prepared baking sheet.
⏱️ 1 min
- 7
Bake for 25-30 minutes, stirring halfway through, until the granola is golden brown and dry. Keep a close eye on it to prevent burning, as ovens can vary.
⏱️ 30 min•🌡️ 150
- 8
Once baked, remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up further as it cools. Store in an airtight container at room temperature for up to 2 weeks.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu Granola
- 400 grams porridge oats, rolled
- 200 grams mixed nuts, roughly chopped
- 1 teaspoon cinnamon, ground
- 50 grams pumpkin seeds
- 25 grams sunflower seeds
- 25 grams flaxseed
- 3 tablespoons cacao powder, raw
- 85 ml honey
- 100 grams almond butter
- 90 ml coffee, freshly brewed
- 1 teaspoon vanilla essence
- 2 tablespoons coconut oil
- 2 eggs, whites only
Instructions
- 1
Preheat your oven to 150°C (300°F). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 150 - 2
In a large bowl, combine the porridge oats, roughly chopped mixed nuts, ground cinnamon, pumpkin seeds, sunflower seeds, flaxseed, and raw cacao powder. Mix well to ensure all dry ingredients are evenly distributed.
⏱️ 5 min - 3
In a separate microwave-safe bowl, combine the honey, almond butter, freshly brewed coffee, vanilla essence, and coconut oil. Microwave for 30-60 seconds, or gently heat on the stovetop, until the coconut oil has melted and the mixture is smooth and well combined. Whisk thoroughly.
⏱️ 3 min - 4
Pour the wet mixture over the dry ingredients. Stir vigorously until all the oats, nuts, and seeds are thoroughly coated with the liquid mixture.
⏱️ 2 min - 5
In a small, clean bowl, whisk the egg whites until they are frothy but not stiff. Gently fold the frothed egg whites into the granola mixture. This helps create clusters and adds a slight crispiness.
⏱️ 3 min - 6
Spread the granola mixture evenly in a single layer onto the prepared baking sheet.
⏱️ 1 min - 7
Bake for 25-30 minutes, stirring halfway through, until the granola is golden brown and dry. Keep a close eye on it to prevent burning, as ovens can vary.
⏱️ 30 min•🌡️ 150 - 8
Once baked, remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up further as it cools. Store in an airtight container at room temperature for up to 2 weeks.
⏱️ 1 min