Consider this recipe your power-up. It’s the usual granola method: Combine base ingredients in a big bowl—in this case, oats and toasted, chopped hazelnuts. Combine pretty much everything else in a pot—so melted butter, brown rice syrup (an extra-clumpy trick from Gena Hamshaw), sugar, salt, vanilla, a bunch of coffee grounds, and a splash of brewed coffee. Combine these two mixtures, plus a whisked egg white—another extra-clumpy trick, this time from Smitten Kitchen—spread on a sheet pan, and get it in the oven. Don't toss at all during baking and let it cool completely before breaking into clusters and shards.

And how to serve? Well, how do you take your coffee? If black, maybe this is your afternoon snack granola. If milky, try a bowl of whole or coconut, soy or cashew, even oat. If creamy-sugary, try it on top of frozen yogurt or ice cream. Yes, yes, for breakfast—you know we'd never tell.