- 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
ROASTED GRANOLA WITH COFFEE, GREEK YOGHURT AND HONEY by Phil Howard
ROASTED GRANOLA WITH COFFEE, GREEK YOGHURT AND HONEY by Phil Howard
ROASTED GRANOLA WITH COFFEE, GREEK YOGHURT AND HONEY by Phil Howard in association with Nespresso
Ingredients
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.
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