Coffee Cherry Flour Granola


Dry Ingredients

900g (3 + 3/4 cup) rolled oats

366g (3 cup) chopped walnuts

210 (3 cup) coconut

40g (¼ cup) chia seeds

60g (½ cup) hemp seeds

68g (½ cup) Coffee Flour

100g (½ cup) pepitas, pumpkin seeds

57g (½ cup) sunflower seeds

(add ¾ cup liquid mixture and add in after initial batch has been cooking for 15 minutes in order not to over toast)


Liquid Mixture

600g (2 cups) maple syrup

400g (1 + 4/5 cups) canola oil

300g (1 + 1/2 cups) brown sugar,

firmly packed

7g (2 + 1/2 teaspoon) salt


Pre-heat oven to 300F.

Combine first 6 dry ingredients. Mix liquid together and add to dry ingredients. Reserve ¾ cup of liquid mixture for pepitas and sunflower seeds.

Spread evenly across 1 and ½ sheet pans. Bake for approximately 30 minutes, stirring every 7 minutes. Add pepita and sunflower seed mixture at second stir. It’s done when golden brown.

Optional – Add in 3 cups dried fruit after baking and 2 cups chopped 70% chocolate. Do not add chocolate until completely cooled.

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