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Cocoa Espresso Almond Granola. 3 cups (720 ml) old-fashioned rolled oats. 1 cup (240 ml) puffed brown rice cereal. 1/2 cup (120 ml) chopped almonds. 1/3 cup (80 ml) unsweetened Dutch cocoa, sifted.
1/4 cup (60 ml) hemp seeds. 1 teaspoon (5 ml) instant espresso or coffee. 1/2 teaspoon (2.5 ml) sea.
This granola can be a topper for Greek yogurt or smoothies or, if you prefer, eaten on its own for a crunchy and satisfying treat. Cocoa Espresso Almond Granola Under Armour. Cocoa Espresso Almond Granola This granola can be a topper for Greek yogurt or smoothies or, if you prefer, eaten on its own for a crunchy and satisfying treat.
The post Cocoa Espresso Almond Granola appeared first on. This granola generally is a topper for Greek yogurt or smoothies or, in case you want, eaten by itself for a crunchy and satisfying deal with. The put up Cocoa Espresso Almond Granola appeared first on Under Armour. Source link. Preheat the oven to 350°F, adjust a rack to the center, and line a baking sheet with parchment paper.
In a large mixing bowl, blend the butter with the sugar until smooth. Then mix in the syrup, vanilla, cocoa powder, espresso powder, and salt. Use a large spatula to fold in the almond meal, almonds and oats. How to Make Chocolate Espresso Granola A little prep work to get us started: preheat your oven to 325 degrees F, line a baking sheet with parchment paper or a silicone baking mat, and get a large bowl out. Combine the dry ingredients first!
Oats, almonds, coconut flakes, cocoa, sugar, espresso powder, and sea salt. In a large bowl, use a spatula to mix together the rolled oats, chopped almonds, coconut, ground flax and salt. In a medium bowl, whisk together the almond butter, coconut oil, cocoa powder and maple syrup.
Add almond extract and stir until very well incorporated and smooth. Pour the wet mixture over the dry mixture and stir until well combined. In a small liquid measuring cup, melt butter in microwave.
Stir in maple syrup and cocoa powder. Use really good quality stuff. I used Scharffen Berger.
Microwave mixture another 30 seconds or so or until cocoa mixes in so there aren’t any lumps. Stir in vanilla. Cool the almonds on the tray for 1-2 minutes, then carefully pour into a medium bowl. Add in the cocoa powder and Truvia, and stir to coat all of the almonds. Pour them back onto the baking tray into a single layer to cool.
Notes:Substitute your favorite sweetener. Julian Bakery is proud to present the ultimate chocolate Paleo Granola Cereal. This amazing Vegetarian and Paleo high protein Paleo cereal puts the crunch back in your food plan without setting you back.
Finally a granola that is keto, soy free, gluten free, grain free, low carb, and delicious available with Free Shipping!
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