Espresso Granola with Dried Cherries

This energizing granola was created after observing Italian breakfast habits during my time living in Milan. I noticed locals often had a quick espresso and perhaps a small cookie before heading to work. This granola combines the bold flavor of espresso with dried cherries and dark chocolate, creating a more substantial breakfast option that still honors those classic Italian morning flavors.

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup raw almonds, roughly chopped
• 1/2 cup raw hazelnuts, roughly chopped
• 1/2 cup pumpkin seeds
• 1/4 cup flaxseeds
• 1/2 cup coconut oil, melted
• 1/3 cup maple syrup
• 1/4 cup brown sugar
• 2 tablespoons instant espresso powder
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup dried cherries
• 1/2 cup dark chocolate chunks (70% cacao)

Instructions

1. Preheat oven to 325°F (165°C) and line a large baking sheet with parchment paper.
2. In a large bowl, combine oats, almonds, hazelnuts, pumpkin seeds, and flaxseeds.
3. In a small saucepan over low heat, combine coconut oil, maple syrup, brown sugar, espresso powder, vanilla, cinnamon, and salt.
4. Heat until sugar dissolves and mixture is well combined, about 2-3 minutes.
5. Pour liquid mixture over the dry ingredients and stir until everything is well coated.
6. Spread mixture in an even layer on the prepared baking sheet.
7. Bake for 25-30 minutes, stirring every 10 minutes, until golden brown and fragrant.
8. Remove from oven and let cool completely on the baking sheet.
9. Once cool, add dried cherries and chocolate chunks, tossing to combine.
10. Store in an airtight container at room temperature for up to 2 weeks.

Recipe Notes

• For a stronger coffee flavor, add an additional tablespoon of espresso powder.
• Try with different dried fruits like apricots or figs for variety.
• Serve with yogurt, milk, or as a topping for ricotta with fresh fruit.
• Make it vegan by ensuring your chocolate is dairy-free and using maple syrup instead of honey.

Prep time: 10 minutes | Cook time: 30 minutes | Yield: 6 cups