A few weeks ago, we introduced you to the lovely Katie, founder and owner of PerkUlatte.
Why, I hear you ask!
Well, we all love to drink coffee, so why not create delicious food with it too!
So, we’ve collaborated to bring you some wonderful new recipes, with the hint of coffee, and not just any coffee. Each of the recipes we create will feature that month’s specialist coffee as listed by PerkUlatte. To get your hands on this wonderful coffee, simply visit their website.
Sounds amazing doesn’t it?!
Over the past few weeks, we’ve been working hard to create a number of recipes to tickle your taste buds, and tonight, it’s time to reveal the first one.
So, I give you the first recipe ever created for coffee infused granola!
And, it tastes wonderful!
You will need:
- 600g rolled oats
- 4 heaped tbsp dark brown sugar
- ½ tsbp ground cinnamon
- 4 tbsp golden syrup
- 2 tbsp vegetable oil
- 3 tbsp coffee elixir*
*to make the elixir, take freshly brewed coffee, add to a small saucepan and simmer over a medium heat for around 8-10 minutes until at least half of the liquid has evaporated.
Pre-heat the oven to 180c/360f. Place the rolled oats, dark brown sugar and cinnamon in a large bowl, and stir until well combined.
In a separate bowl, add the golden syrup, vegetable oil and coffee elixir and stir well. Pour over the oats mixture, and mix until combined.
Spread the mixture into a lightly oiled large baking tray/ roasting tray, making sure it is an even and thin layer, before placing in the oven to bake for around 10-15 minutes.
Carefully remove from the oven, stir gently, making sure all the bits at the bottom get moved to the top, and then return to the oven for a further 10 minutes or so until the oats turn a golden colour.
Remove from the oven and place the roasting tin on a cooling rack to leave to cool to room temperature. Remember to stir every 5 minutes or so. It will take around 30 minutes to cool fully.
Make sure you store it in an air tight container, and will keep for up to 2 weeks.