I have been a big fan of Carleigh Bodrug, author of Plant You Scrappy Cooking, for awhile now. I recently bought her new vegan cookbook and it is wonderful; delicious & easy recipes with beautiful, eye catching photos! The first recipe I made from her book is this super simple granola that has coffee grounds in it! The ingredients were so unusual that of course I had to make it (and I don't even drink coffee). This granola doesn't disappoint - it is so good. It is also diary and oil-free!
I served mine over coconut yogurt with berries. It would be yummy on vegan ice cream, on top of an açaí bowl or just simply a bowl of granola with plant milk.
Here is Carleigh's recipe word for word from her cookbook:
Ingredients:
3 cups gluten-free rolled oats
1 cup chopped walnuts, pecans or pumkin seeds
1/4 cup unsweetened cocoa powder
1/4 tsp salt
2/3 cup pure maple syrup or liquid sweetener
1/2 cup brewed coffee or tea
3 Tbl spent coffee grounds or tea leaves
2 Tbl tahini or nut butter of choice
1/2 cup vegan dark chocolate chips or cacao nibs
1/3 cup dried cherries <this was my own addition>
Directions:
Preheat oven to 350F
Line a baking sheet with reusable baking mat or parchment paper.
In a bowl, combine the oats, nuts ground flaxseed, cocoa powder, and salt.
In a separate bowl, combine the maple syrup, brewed coffee, coffee grounds and tahini.
Pour the wet mixture into the dry mixture and stir until fully combined. Spread the mixture evenly on the prepared baking sheet.
Bake for 30 minutes, tossing it every 10 minutes to ensure the mixture is baked evenly. Remove for the oven an allow to cool completely before stirring in the chocolate chips <and adding the dried cherries, if using>.
Enjoy with plant-based milk or vegan yogurt, or as a topping on morning cereal.
