Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat oven to 300ºF (150ºC) degrees. Line one 9- by 33 cm rimmed baking tray with baking paper. Beat agave syrup, dissolved instant coffee, vanilla extract, cinnamon, plus salt to mix in a big bowl. Beat in melted coconut oil to mix. (The coconut oil may separate a bit off the coffee syrup—this is OK.) Tip in oats, almonds, pepitas, plus chia seeds to agave plus coffee mixture. Toss to uniformly coat ingredients in syrup using a flexible spatula. Move granola onto ready baking tray, plus, using the same spatula, spread in an even layer. Move to oven and bake till fragrant, toasted, amber brown, plus mostly dry to the touch, around 40 minutes. Turn oven off, plus leave this granola in the warm oven to go fully cold, around 2 hours. Take out granola off oven plus, using your hands, break granola in little clumps plus toss using dried fruit in the sheet pan. Move granola to an airtight container and keep at room temperature.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
22.6 g per serving
45.2 % of the 50 g daily maximum · 90.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 723 kcal |
| Protein | 17.6 g |
| Carbohydrate | 80.6 g |
| of which sugars | 32.2 g |
| of which free sugars | 22.6 g |
| Fat | 39.1 g |
| of which saturates | 16.1 g |
| Fibre | 10.6 g |
| Salt | 0.32 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
