ESPRESSO GRANOLA by NancyC
Makes about 6 cups, or 12 half-cup servings

3 cups old-fashioned oats
3/4 cup shredded coconut (sweetened or unsweetened)
1/2 cup chopped pecans
1/4 cup ground flaxseed
1/2 cup raw pepitas (hulled pumpkin seeds)
1/2 cup raw sunflower kernels
1/2 cup pitted and chopped dates
1/2 teaspoon salt
1/4 cup coconut oil
1/4 cup strong brewed coffee, cooled
1/3 cup pure maple syrup
3 Tablespoons packed light brown sugar
1 Tablespoon unsweetened cocoa powder
2 teaspoons Espresso powder
1 teaspoon pure vanilla extract
Optional: 1 cup mini semi-sweet chocolate chips

Preheat oven to 325˚F. Line a large rimmed baking sheet with parchment paper; set aside.

In large bowl, combine oats, coconut, pecans, flaxseed, pepitas, sunflower kernels, chopped dates, and salt; set aside.

In a small microwave-safe bowl, add the coconut oil, coffee, maple syrup, brown sugar, cocoa powder, espresso powder, and vanilla extract. Heat in microwave for about 1 1/2 minutes, then remove and stir mixture until ingredients are smooth and blended well. Pour over the oat mixture in the large bowl. Stir and toss mixture to coat dry ingredients completely.

Spread mixture evenly on your prepared baking sheet and bake at 325˚F for 30 minutes, stirring after 15 minutes to allow mixture to bake evenly.

Cool granola completely on pan (it will get crispier as it cools), then mix in the semi-sweet chocolate chips, if using. Store in an airtight container for up to 3 weeks.

Recipe from NancyC | nancy-c.com