Sometimes I had a nice cappuccino when we were at a terrace or had a drink somewhere. But again when the coffee was too strong I did get stomach pain and somehow abroad the coffees are always stronger than at home. So I decided to not have coffee abroad anymore.
When I worked at my former job I started drinking cappuccino every morning, not as tasty as a fresh one but still a good start of the day. And if you only have one cup you enjoy it even more. Suddenly I realised we had a milk frother on our own coffee machine at home. Funny that I had never noticed that before and I drank my cappuccino at work every day.
A while ago I switched from cappuccino to latte macchiato which I like even more and make it fresh every morning! And I enjoy it so much every morning to wake up with.
Of course I am not the only person who enjoys coffee to wake up with, coffee is the perfect start of the day and fits perfectly with your breakfast. That is why I thought of the recipe for coffee granola, that way you have coffee and breakfast in one.
Baking time: 20 minutes
Amount: Approximately 200 grams granola
- Baking Paper
- Baking Tray
- Airtight Jar
65 grams buckwheat grains
100 grams gluten free oatmeal
30 grams honey
5 grams cacao powder
10 grams sesame seed
10 grams grated coconut
10 grams chia seed
The granola is quite creamy and sticky, if you prefer a more firm/crunchy granola you can add some extra oatmeal and/or buckwheat.
When all ingredients are mixed properly into a whole you can lay a piece of baking paper on a baking tray. Divide the mixture over it. Like I said it is really sticky, but try to divide it as good as possible. If you don’t the pieces of granola will be really big.
Bake the granola for 20 minutes in a preheated oven. Pay attention that the baking time may differ per oven.
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