In our opinion, you can never have too much coffee – especially in the morning. So today, we’re sharing a Coffee Granola recipe made with cold-brew coffee concentrate that will help kick start your day.


Coffee Granola
Adapted from My Kitchen Affair
Yields about 4 ½ cups

3 cups rolled oats
½ cup walnuts, coarsely chopped
2 tablespoons cocoa powder
½ coffee concentrate* or triple strength coffee
1/3 cup honey
2 tablespoons olive oil
1/2 cup semi-sweet chocolate chips
1 tablespoon chia seeds (optional)
Pinch of sea salt

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, add all ingredients except salt and mix well.

3. Pour mixture onto the baking sheet in a thin layer.

4. Bake for 30-35 minutes until granola is crispy, stirring 2-3 times throughout the baking process.

5. Remove from oven and top with sea salt to taste.

6. Let the granola cool completely, then transfer to an airtight container and store until you’re ready to serve.

7. Serve with milk or Greek yogurt and top with additional honey.

*Coffee Concentrate

Our favorite way to brew coffee concentrate is to use a Toddy Cold Brewer. However, if you don’t have a Toddy, here’s an alternative method that uses a French Press.

1 cup coarsely ground coffee
4 cups cold water

1. Add coffee to a French Press. Pour the cold water over the grounds, ensuring that all of the grounds get wet.

2. Let steep overnight, or for 8-16 hours.

3. After coffee has steeped, use the plunger on the French Press to strain your coffee.

4. Pour brewed coffee concentrate into a container that can be covered and stored in your refrigerator. This recipe makes more than you’ll need for the coffee pudding; the leftover concentrate can be refrigerated for up to two weeks.