- 60g of roasted coffee beans
- 50g of puffed quinoa
- 80g of cacao nibs
- 600g of porridge oats
- 400g of mixed seeds, such as sesame, sunflower and pepitas (pumpkin seeds)
- 100g of almonds, roughly chopped
- 100g of blanched hazelnuts, roughly chopped
- 1 tsp of ground cinnamon
- 1 tsp of salt
- 300ml of maple syrup
- 400g of mixed dried fruit, such as cranberries, apricots, sultanas (golden raisins) and currants, chopped
- 100g of flaked coconut
- 100g of dark chocolate, chopped into small pieces
- Preheat the oven to 170°C. Line two 30cm x 20cm baking trays with baking paper.
- Coarsely blitz the coffee beans in a blender and transfer to a large bowl. Add the quinoa, cacao nibs, oats, seeds, nuts, cinnamon and salt and stir to combine well.
This granola contains coffee beans, which will get you up and buzzing along. The coffee beans need to be blitzed in the blender until coarse but fairly small; don’t leave them too big as they are very crunchy. I love granola and make lots of versions depending on what I have to hand or how I feel. If I’m on the run and have to take breakfast with me, then granola is my go-to. To make it easy to transport, I put some yoghurt in a carry cup or container and add my favourite chopped fruit. I then cut a disc of baking paper, place it on top of the yoghurt and then put the granola on top of the paper; this ensures the granola doesn’t go soggy. At my destination I remove the lid, discard the paper and am one spoon away from a delicious breakfast.
Recipe courtesy of Chefs Eat Breakfast Too by Darren Purchese (Hardie Grant, £12.99) Photography: Ari Hatzis & Elisa Watson
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