Eggnog Latte Granola
This vegan eggnog latte granola is a true power breakfast! Nothing like carbs, protein, and caffeine to get you going in the morning, especially over the holidays!
Servings: 10 servings
Ingredients
- 1/2 cup agave (or sub maple syrup)
- 1/4 cup almond butter
- 1 Tablespoon instant espresso
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 cups oats (choose certified gluten free if necessary)
- 1 cup shredded coconut
- 1 cup slivered almonds
Instructions
- Preheat the oven to 325º. Line a large jelly roll pan with parchment paper and set aside.
- Place the agave and the almond butter in a microwave safe container. (I like to use a glass measuring cup, measure the agave, and then add the almond butter until the mixture comes to the 3/4 cup mark.).
- Microwave the agave and almond butter for 30 seconds and give it a good stir. If it is soft, proceed to the next step. If it is still firm give it 30 more seconds.
- Add the espresso powder to the melted agave almond butter mixture. Stir until the espresso dissolves.
- Add the nutmeg, cinnamon, and vanilla extract to the mixture and stir together. Set aside.
- In a large bowl, mix the oats, coconut, and almonds.
- Pour the agave almond butter mixture over the oat mixture and stir well to completely incorporate.
- Spread onto a parchment lined baking sheet and bake in preheated oven for 30 minutes, stirring every 10 minutes.
- Remove from oven—the mixture will still be a bit soft, but will crisp up as it cools.
- Once cool, put in an airtight container. It will last for a couple of weeks....if you don't eat it all first! Enjoy!