Do you love coffee and granola, but never thought about mixing the two? We’re here to share our latest Brassica Coffee Mocha Peanut Butter Granola recipe developed by registered dietitian Amy Fischer (@thegreenfisch). It’s the best of both worlds in a bowl, in your yogurt or in the palm of your hand.
Get out of your breakfast slump with this delicious and easy granola recipe. It’s a perfect on the go snack or breakfast pick-me-up. If you haven’t tried our new Brassica Coffee with 15mg of TrueBroc® glucoraphanin, get yours today at our online store.
Brassica Mocha Peanut Butter Granola
Yield: 8 cups
1/3 cup 100% pure maple syrup
¼ cup honey
¾ cup crunchy peanut butter (preferably organic)
1 K-Cup® pod of Brassica® Coffee with TrueBroc®
1 tsp. vanilla extract
3 cups rolled oats
¾ cup unsweetened coconut flakes
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
½ cup cacao nibs
1 tsp. cinnamon
¼ tsp. sea salt
1 cup chopped almonds
1 cup dried cherries
1.) Preheat oven to 350 degrees. Line a baking sheet with unbleached parchment paper.
2.) In a large bowl combine oats, coconut flakes, sunflower and pumpkin seeds, cacao nibs, cinnamon and salt.
3.) In a small bowl combine maple syrup, honey, peanut butter, Brassica Coffee and vanilla (if using solid honey, you may want to place over very low heat first to make it easier to blend). Mix well until thoroughly combined. Add peanut butter mixture to the oats and stir well until oats are coated.
4.) Place mixture on lined baking sheet and spread out covering the pan. Bake for approximately 30 minutes or until golden brown. Add almonds and cherries, mixing in well and let cool. Once cooled the granola will become crunchy. Store in an airtight container.