Roasted granola with coffee, Greek yoghurt, and honey recipe

Phil Howard at Nespresso boutique

Roasted granola with coffee, Greek yoghurt, and honeyIngredients:

For the granola:

225g jumbo oats
60g sunflower seeds
60g white sesame seeds
90g apple puree
1/2 tsp. mixed spice
60g agave syrup
30g honey
50g muscavado sugar
125g nibbed almonds
1 tsp. salt
2 tbsp. hazelnut oil
20g Nespresso Dulsão do Brasil grounds

To serve:

Greek yoghurt
Runny honey


  1. Place all of the ingredients except the coffee grounds into a large bowl and stir them thoroughly until they are evenly distributed. Place the mix into a large baking tray and bake for 15 minutes, stirring every 5 minutes.
  2. Add the Nespresso Dulsão do Brasil grounds and continue baking until the contents of the tray are golden brown – no darker. Remove from the oven, set aside to cool and store in an airtight container.

To serve:

  1. Place the yoghurt into a small bowl, drizzle with the honey and finish with a covering of granola. Serve with a freshly made Nespresso Dulsão do Brasil espresso.
  2. Grand Crus notes: A pure Arabica coffee, Dulsão do Brasil is a delicate blend of red and yellow Bourbon beans from Brazil. Its satiny smooth, elegantly balanced flavour is enhanced with a note of delicately toasted grain.

Find more recipes from Phil Howard in The Square: Savoury: 1 and The Square: Sweet: 2.

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Qin Xie
Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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