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Espresso Granola Parfait with Ricotta and Honey

Espresso Granola Parfait with Ricotta and Honey

Breakfast
Prep Time
15min
Cook Time
30min
Servings
4
Calories
490
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Chef's Note

The granola can be made up to a week in advance and stored in an airtight container. For a time-saving weekday breakfast, prepare the granola on the weekend and assemble the parfaits fresh each morning. The olive oil adds a subtle fruity note that complements the espresso flavor beautifully.

Tags
breakfast
Italian
vegetarian
espresso
granola
ricotta
parfait
honey
make-ahead
Ingredients

  • 2 cups old-fashioned rolled oats

  • 1/2 cup sliced almonds

  • 1/3 cup raw pistachios

  • 1/4 cup unsweetened shredded coconut

  • 1 tablespoon espresso powder

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 3 tablespoons extra virgin olive oil

  • 1/3 cup honey

  • 2 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 2 cups whole milk ricotta cheese

  • 2 cups fresh berries (strawberries, blueberries, raspberries)

  • 1 whole lemon

  • 1/4 cup fresh mint leaves

Instructions
  • 1

    Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.

  • 2

    In a large mixing bowl, combine 2 cups old-fashioned rolled oats, 1/2 cup sliced almonds, 1/3 cup raw pistachios, and 1/4 cup unsweetened shredded coconut.

  • 3

    In a small bowl, whisk together 1 tablespoon espresso powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.

  • 4

    In a separate small bowl, whisk together 3 tablespoons extra virgin olive oil, 1/4 cup honey (reserve the remaining honey for serving), 2 tablespoons maple syrup, and 1 teaspoon vanilla extract until well combined.

  • 5

    Pour the wet ingredients over the oat mixture, then sprinkle the espresso-spice mixture evenly over the top.

  • 6

    Use a wooden spoon or your hands to thoroughly mix all ingredients, ensuring everything is evenly coated.

  • 7

    Spread the granola mixture in an even layer on the prepared baking sheet, pressing it down slightly to create clusters.

  • 8

    Bake for 25-30 minutes, stirring gently halfway through (keeping some clusters intact), until the granola is golden brown and fragrant.

  • 9

    Remove from the oven and let cool completely on the baking sheet without stirring (this helps form crunchy clusters).

  • 10

    While the granola cools, wash and prepare 2 cups of fresh berries - hull and quarter strawberries, clean blueberries and raspberries.

  • 11

    Zest the lemon and set aside the zest. Cut the lemon in half and squeeze 1 tablespoon of juice.

  • 12

    In a medium bowl, whip 2 cups ricotta cheese with 1 tablespoon lemon juice and 1 teaspoon lemon zest until light and fluffy.

  • 13

    Wash the mint leaves, pat dry, and chop finely, reserving a few whole leaves for garnish.

  • 14

    To assemble each parfait: In a glass or bowl, layer 1/4 cup ricotta mixture, followed by 1/4 cup granola, a handful of berries, another 1/4 cup ricotta, another 1/4 cup granola, and top with more berries.

  • 15

    Drizzle each parfait with the remaining honey (about 1 tablespoon per serving).

  • 16

    Garnish with chopped mint and a few whole mint leaves.

  • 17

    Serve immediately to maintain the crunchy texture of the granola.

Nutrition Information (per serving)
490
Calories
15g
Protein
52g
Carbs
25g
Fat
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