Espresso Granola Bars

“Snap the granola,
sprinkle ginko biloba
Venom from a cobra” – Wu-Tang Clan (from Windpipe)

At any given time I’m either “on the coffee” or “off.” I’ve gone through this for years. If I drink coffee for too many days in a row, I start to feel overly jittery and depleted. If I stay off for too many days in a row, I start to feel like I’m missing out on one of my favorite things in life.

These granola bars are my way of coming to a compromise with myself. I get the coffee taste without the jitters. A little surge of energy, while still being able to sleep. For all of you savvy travelers out there, these are the perfect road food. If you’re ever in Phoenix, stop by and I’ll send you off with a batch.

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While these don’t require baking, you’ll still have to warm the oven, as they do require a little toasting. Oats, walnuts, almonds and coconut flakes sit in the oven for about 7 minutes – just enough the fill the kitchen with a subtle coconut fragrance.

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Combine all the above in a bowl, add the coffee syrup concoction and that’s it! As always, you’re final product is only as good as your ingredients. Use the highest quality possible – organic and non-GMO!

Espresso Granola Bars
from Power Hungry by Camila V. Saulsbury


2 cups quick-cooking rolled oats
3/4 cup chopped walnuts
3/4 cup slivered almonds
3/4 cup unsweetened coconut flakes
1 1/4 cups crisp brown rice cereal
3/4 cup brown rice syrup
1/2 cup brown sugar
2 tablespoons water
1 tablespoon instant espresso powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract


Line an 8-inch square pan with parchment paper. Preheat oven to 350°.

Spread the walnuts, almonds, oats and coconut on a large rimmed baking sheet lined with parchment paper. Bake for 6-8 minutes, shaking the pan halfway through. Transfer to a large bowl and stir in the cereal.

Combine the rice syrup, water, espresso powder and sugar in a medium saucepan over medium-low heat. Warm until the sugar has completely dissolved. Remove from the heat and stir in the cinnamon and vanilla.

Immediately pour the liquid over the nut mixture, mixing with a spatula until coated.

Transfer the mixture to the parchment-lined baking pan. Use a piece of parchment paper to spread and flatten the mixture until firmly compact. Allow it to cool and set for at least 1 hour.

Use the parchment paper to lift the bars from the pan. Cut into 16 bars.

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