Make Ahead

Hazelnut Coffee Granola

February 13, 2018
3 Ratings
Photo by Julia Gartland
  • Makes about 6 cups
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

What You'll Need
  • 2 1/2 cups raw hazelnuts
  • 1/2 cup (1 stick; 4 ounces) unsalted butter, plus more for greasing
  • 1/2 cup brown rice syrup
  • 2 tablespoons sugar
  • 1/4 cup freshly ground coffee beans
  • 3 tablespoons very strongly brewed coffee
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 4 cups old-fashioned rolled oats
  • 1 egg white, whisked with a fork until frothy
  1. 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.
  2. 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.
  3. 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.
  4. 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.

See what other Food52ers are saying.

  • Cindy Choi
    Cindy Choi
  • Miss_Karen
  • Emma Laperruque
    Emma Laperruque
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.

3 Reviews

Cindy C. January 15, 2022
This is really good. I've made it a couple times now...
Miss_Karen May 2, 2019
What can be used instead of brown rice syrup? Honey? Golden syrup?
Emma L. May 2, 2019
Hi! Honey, golden syrup, or maple syrup would all be good substitutes.