Flavor Trends, Strategies and Solutions for Menu Development
Quinn Adkins Dir. of Menu Development Culver Franchising System, LLC

Quinn Adkins
Dir. of Menu Development
Culver Franchising System, LLC

Honey-infused “Super Muesli”

Recipe courtesy of Chef Chef Quinn Adkins

Sponsor: National Honey Board

Serves: 12


  • 40 ounces (v) double-strained Greek yogurt
  • 8 ounces (v) Supergreens Infusion (see below for recipe)
  • 16 ounces (w) hemp blend granola
  • 16 ounces (w) omega-3 trail mix
  • 8 ounces (v) honey
  • 5 ounces (w) honeycomb, cut into 1.5” diameter (using hexagon stainless steel cutter)

For Supergreens Infusion

  • 4 ounces (v) applesauce
  • 4 ounces (w) baby kale
  • 2 ounces (v) crystallized ginger, small dice
  • 1 tablespoon MCT oil
  • Apple juice, as needed

Dishes: 12 10-oz. Mason-style jars with clamp lids


  1. Wash and sanitize Mason jars. Ensure they are fully dry and room temp before using.
  2. Using chef knife, chop the trail mix into similar size pieces as the hemp granola.
  3. Combine granola and trail mix in stainless steel bowl and mix well.
  4. In a second bowl, gently fold yogurt, honey and Supergreens Infusion with rubber spatula until uniform – keep refrigerated until ready to assemble.
  5. Place 2 ounces (v) of granola mix in bottom of each Mason jar.
  6. Top granola layer with 2 ounces (v) of yogurt mix.
  7. Repeat steps 5 and 6 for each jar.
  8. Top last layer of yogurt with 1 ounce (v) of granola mix.
  9. Garnish with honeycomb piece just prior to service.

For Supergreens Infusion

  1. Add applesauce, kale, ginger, and MCT oil to blender.
  2. Turn blender on and gradually add just enough apple juice to facilitate blending.
  3. Blend all ingredients until smooth.

Note: Mixture should not be excessively “loose.”

Chef’s Note

Jars can be assembled and held refrigerated prior to service. If pre-assembling, do not add honeycomb until ready to serve. For best quality, do not hold longer than 24 hours.

Project Management: Summit F&B

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