Cinnamon coffee infused granola 

If you want your kitchen to smell like a Starbucks, this is what you should make.

Granola is like the improved version of muesli. If muesli was a basket of fries, granola would be loaded with a wicked garlic cheese sauce, herbs and all the fixings. Spoiler alert.

 The thing I love most about granola is that it’s so healthy, but it doesn’t even feel like you’re eating healthy because it tastes sooooooooo good. Your colon will definitely thank you for this one. And if you’re like me, then the smell of coffee is like heaven. I’ll never forget the first time I walked into a Starbucks 5 years ago in London, and the scent of caramel and cinnamon seducing my nostrils and transporting me to another world 😍☕️

 Fun Fact: there isn’t a single Starbucks outlet on the African continent that is south of the Sahara. Which sucks for me 🙁

So, I’ll have to settle for having this cook in my oven, but I’m not complaining. This recipe is perfect for meal prep on a Sunday, and you could have it  for breakfast, or just have it as a snack. Also, it was about time I posted something healthy here 😂

Cinnamon coffee infused granola


4 cups rolled oats

1 cup flaked almonds

2 tbsp coconut flakes

1/2 tbsp cinnamon

1 tsp salt

1/2 cup honey

1 tbsp instant coffee granules or 2 tbsp filter coffee

1/4 cup canola oil

1 egg white


  1. Preheat your oven to 160° Celsius/Measure out the oats, almonds, coconut flakes, cinnamon and salt into a large bowl and stir until the dry ingredients are fairly distributed.
  2. Add 2 tbsp of warm water to the instant coffee and stir until dissolved. Add this along with the honey, oil and egg white to the dry ingredients. Mix until well combined, taste and add more honey, coffee or cinnamon to suit your tastes.
  3. Spread the mixture in the bottom of 2 baking pans and bake for 40 minutes in the preheated oven until the oats are a toasty golden brown, and the enticing aroma of coffee and cinnamon fills your kitchen. 
  4. Let cool on your counter for about 10 minutes before storing in a tightly sealed glass jar, serve with yoghurt and fresh fruit, or with milk, or just eat straight from the jar! I added chocolate chips to mine, but you could also add seeds, more nuts or grated chocolate.

I know what I’m having for breakfast this week.

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