Okay, maybe that post title is a little dramatic but the smell wafting out of my oven right now is unreal. Coffee, chocolate, almond, coconut, toasted oats, maple. Oh. my. word. Lavazza, you make my dreams come true. Actually, I take it back. The title isn’t dramatic, it’s 100% true. Oh man, this granola IS unreal.
I’ve been really into making my own granola lately, it makes such a delicious addition to so many snacks, breakfasts and desserts that I now love keeping a container of it in my pantry.
For this version of homemade granola, I just had to go mocha because a. coffee, b. chocolate and c. did I mention coffee? This stuff is so good, it’s naturally sweetened with maple syrup, it’s got lovely hints of almond and coconut, plus little morsels of medjool dates and all the rich Lavazza coffee flavour you could ask for. The medjool dates melt as it’s baking and help form sweet little granola clusters, which everyone knows are the best part, right?
This months Lavazza Passionista challenge celebrates Lavazza as the official coffee of tennis lovers. Earlier in August, I shared these No-Bake Mocha Brownie Bites that could be enjoyed as a pre-game snack or healthy dessert. Professional athletes like tennis players absolutely must eat a nourishing, healthy diet in order to maintain their level of training and competitive performance and that includes starting their day with a wholesome, high-energy breakfast.
I’d say most of us need to do the same and while I wouldn’t eat this granola for breakfast every day, when you want something a little special for breakfast, this is the way to go. It’s so flavourful and thanks to all the wholesome ingredients, it provides a whack of energy to fuel a day of activity, like playing tennis!
I’m thinking Saturday mornings before a big workout, it’s me and a big bowl of this granola, topped with sliced strawberries, banana and coconut yogurt. Doesn’t that sound amazing? Of course, I’d have my Lavazza coffee on the side, probably my second cup. Before training I really like to enjoy a “bulletproof” coffee, which means I blend my Lavazza with 1 tsp of MCT oil. I find that provides a nice boost of pre-workout buzz!
One of my fellow Lavazza Passionistas, Isaabel over at Crumb, shared these Strawberry and Cream Parfaits to celebrate the love for Lavazza in the world of tennis.
Apparently, one of the dishes traditionally associated with Wimbledon is fresh, ripe strawberries topped with a splash of cream. Wimbledon-goers love it so much they literally consume several tonnes of strawberries and thousands of litres of cream during the two-week tournament!
I wanted to share my own take on Strawberries and Cream and whip up some Strawberry, Mocha Granola and Coconut Yogurt Parfaits to celebrate healthy mornings, tennis, Lavazza and of course, beautiful, sweet, tart, fresh, ripe strawberries! This is perfect for summer, perfect for breakfast before a day on the courts, or whatever your workout may be, or perfect enjoyed as a leisurely brunch with a fresh brewed cup of Lavazza on the side.
Vegan Mocha Granola
Rich Lavazza coffee lends the perfect mocha flavour to this healthy, homemade granola. Enjoy layered in a parfait wiht fresh strawberries and coconut yogurt! It’s also excellent with almond milk and sliced banana, as a topping for ice cream or sprinkled on top of a bowl of oatmeal.
Author: Deryn Macey
Recipe type: Breakfast, Snack
Cuisine: Vegan, Gluten-Free
- 3 cups rolled oats
- 1 cup almonds, finely chopped
- 1 cup unsweetened shredded coconut
- 2 tbsp cocoa powder
- 1 tsp cinnamon
- ¼ tsp sea salt
- 8 medjool dates, pitted and very finely chopped
- ⅓ cup strongly brewed Lavazza coffee
- ⅓ cup pure maple syrup
- ¼ cup coconut oil, melted
- 1 tsp pure vanilla extract
- Pre-heat oven to 315 degrees.
- In a large bowl, stir together the oats, almonds, coconut, cocoa powder, salt, cinnamon and dates.
- In a separate bowl, mix together the coffee, maple syrup, melted coconut oil and vanilla.
- Pour the coffee mixture over the rest of the rest of the ingredients, stirring to combine.
- Spread over two baking sheets then bake for 25 minutes, shaking the pan every 5-10 minutes.
- Remove from oven and let cool completely on the pan.
- Store in an air-tight container for up to 2 weeks.
In September, Lavazza and I have more coffee-inspired recipes on the way and let’s just say it may or may not be pumpkin everything season. Until then, you can head over to the Lavazza website to read more about them and check out their awesome selection of delicious coffee blends.
Disclaimer: This post is brought to you in partnership with Lavazza. All thoughts and opinions are my own.