Wake-Up Coffee Porter Granola

Wake-Up Coffee Porter Granola

Granola is more my husband’s kind of breakfast; I am more of an egg white and ham sandwich type… or chicken breakfast sausages with eggs… or steak and eggs… savoury breakfast – that’s me! But I saw a recipe in one of my Beer Advocate magazines for a coffee porter granola and played on that idea to make this wake-up coffee granola for Eric! He likes it best with some coconut Greek yogurt! 

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Black Spruce Porter

Making this coffee porter granola gave me an opportunity to try an Alberta local craft beer (like I need an opportunity to try a beer! ha!). I used Bench Creek‘s Black Spruce Porter and my review of this tasty beer follows!

A – pours a deep dark brown, almost black, clear and with a thick one-inch line of fluffy, bubbly, beige head that slowly dissipated. 

S – roasted caramel malts, coffee, cream, some fruity sweetness and some liquorice.

T – a lot like smell with chocolate and more coffee and cream, dark fruits, liquorice and toffee, light earthy floral hops.

M – a beer a bit on the heavier end, low carbonation and a very creamy mouthfeel.

O – overall this is a fantastic porter with a lot of flavours to hone in on; great for baking, like in this granola, or in breads and cookies! 

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Wake-up Coffee Porter Granola

Preheat the oven to 350 degrees. 

granola

Toss the oats, coffee, sugar, flours and salt together in a bowl and mix well. 

Toss coconut oil shreds and chunks into the mixture and combine. 

Stir in the molasses and porter, stir to combine everything evenly. 

Spread the mixture among two parchment paper lined cookie sheets. Bake in preheated oven for 30 minutes, until golden brown, stirring every 10 minutes. 

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Let cool and stir every so often so it does not clump. 

Enjoy on your next hike or have it for breakfast with your favourite yogurt – goes super nice with coconut flavoured Greek! 

granola

Wake Up Coffee Porter Granola
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Ingredients
  1. 4 cups oats
  2. 1/4 cup finely ground coffee
  3. 3 Tbsp. packed brown sugar
  4. 2 Tbsp. whole wheat flour
  5. 2 Tbsp. all purpose flour
  6. 1/4 tsp sea salt
  7. 1/4 cup coconut oil, broken into chunks or shreds
  8. 100 mL porter beer
  9. 2 Tbsp. fancy molasses
Instructions
  1. Preheat the oven to 350 degrees.
  2. Toss the oats, coffee, sugar, flours and salt together in a bowl and mix well.
  3. Toss coconut oil shreds and chunks into the mixture and combine.
  4. Stir in the molasses and porter, stir to combine everything evenly.
  5. Spread the mixture among two parchment paper lined cookie sheets. Bake in preheated oven for 30 minutes, until golden brown, stirring every 10 minutes.
  6. Let cool and stir every so often so it does not clump.
Adapted from BeerAdvocate Magazine
Adapted from BeerAdvocate Magazine
Chews and Brews http://www.chewsandbrews.ca/
granola

Do you like cooking or baking with beer? Check out these other Chews and Brews beer recipes and reviews:

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