Try it as a snack on the go, crumbled into yogurt with honey, or added into a sweeter yogurt variety for a morning treat.
The @beancoffeeco coffee (certified organic by the USDA and CCOF) gives this granola such a fabulous flavor complexity! The smell as the ingredients are mixed is heavenly.
Servings: 12 (3/4 Cup Clusters)
1/2 Cup Avocado Oil
2/3 Cup Dark Maple Syrup,room temperature
4 Cups Old Fashioned Rolled Oats
1 Cup Pumpkin Seeds,unroasted/unsalted
1 Tbsp Extra Fine The Bean Coffee Grounds*
1 1/2 Tsp Saigon Cinnamon
1 1/4 Tsp Salt
*I used their Decaf California Blend beans!
Preheat the oven to 350º
Grind the coffee beans on an extra fine setting (the consistency of flour, to avoid grittiness) and set the grounds aside
In a large bowl, combine the avocado oil and maple syrup, giving it a light stir
Add in the oats, pumpkin seeds, coffee grounds, cinnamon, and salt, and stir until evenly combined
Line a baking sheet with parchment paper
Add the mixture onto the prepared baking sheet, keeping it tightly packed without gaps while still spreading it out into a thin layer
Bake for 28 minutes, rotating the pan halfway through
(It will look golden brown when done, especially around the edges)
Place the baking sheet on a cooling rack for at least 2 hours (letting it harden and cool) before breaking it into pieces and storing it in an airtight container