Author Notes
Toasted hazelnuts, coffee grounds, and brewed coffee become best friends in this caffeine-jolted granola. Feel free to decrease or increase the coffee, depending on how you take yours. Serve in any type of milk, like cereal, or atop yogurt, frozen yogurt, or ice cream. —Emma Laperruque
Test Kitchen Notes
Featured in: Add Coffee Grounds to Granola, Feel Like a Morning Person —The Editors
Ingredients
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2 1/2 cups
raw hazelnuts
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1/2 cup
(1 stick; 4 ounces) unsalted butter, plus more for greasing
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1/2 cup
brown rice syrup
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2 tablespoons
sugar
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1/4 cup
freshly ground coffee beans
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3 tablespoons
very strongly brewed coffee
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1 teaspoon
vanilla extract
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1/2 teaspoon
kosher salt
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4 cups
old-fashioned rolled oats
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1
egg white, whisked with a fork until frothy
Directions
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Heat the oven to 350° F. Add the hazelnuts to a rimmed sheet tray. Toast for about 10 minutes, until lightly tanned and the skins are starting to release. Transfer to a big kitchen cloth, bundle up, then shake, shake, shake and rub, rub, rub to remove the skins. If there are any stragglers, no big deal. Leave to cool.
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Lower the oven to 325° F. Melt the butter in a small saucepan over medium heat. Remove from the heat and whisk in the brown rice syrup, sugar, coffee grounds, brewed coffee, vanilla, and salt.
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Pulse the cooled, naked hazelnuts in a food processor until you have a range of sizes—some nuts finely chopped, others roughly. (Or use a knife.) Combine the hazelnuts and oats in a big bowl. Pour the coffee liquid on top. Toss. Add the egg white. Toss.
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Lightly butter the sheet pan that you used to roast the nuts. Add the granola mixture and spread evenly. Bake for about 50 minutes to 1 hour, until it’s golden brown and feels dry to the touch. Cool completely on the sheet tray, then break into clusters.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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