Roasted granola with coffee, Greek yoghurt, and honey recipe
Phil Howard at Nespresso boutique
Ingredients:
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
Method:
- 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.
- 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:
- 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.
- 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.
