Espresso Granola
Donna Hay - Life in Balance (Book)
- Preparing Time: 10 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2/3 cup raisins
- 1/2 cup hot water
- 1/3 cup maple syrup
- 2 cups rolled oats
- 4 x 30 ml shots espresso
- 2/3 cup sunflower seeds
- 2/3 cup flaked almonds
- Carbohydrate 61.7913708603756 g
- Cholesterol 0 mg
- Fat 22.6126833400721 g
- Fiber 9.04633356224459 g
- Protein 14.3785000035539 g
- Saturated Fat 2.09815666718261 g
- Serving Size 1 1 Serving (144g)
- Sodium 9.50208333679366 mg
- Sugar 52.745037298131 g
- Trans Fat 2.2222500004384 g
- Calories 481 calories
Preheat the oven to 120 C. Put the espresso and water in a large bowl and stir to combine. Add the oats and raisins and mix well then allow to stand for 20 minutes. Add the maple syrup, sunflower seeds and almonds and mix well. Spread the mixture onto two baking trays lined with baking paper and bake, tossing occasionally for around 45 minutes or until the oats are crisp. They will firm up further as they cool. Allow to cool on the trays and then break up with your hands and store in an airtight container.
