Catalan Tomato Bread Granola with Herb Yogurt

Name: Catalan Tomato Bread Granola with Herb Yogurt
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 cups (180 g) panettone or brioche, day-old or stale, cut or torn into ½-inch pieces; 1 cup (100 g) rolled oats; 2 tablespoons (12 g) tomato powder; 1 tablespoon (3 g) fresh thyme leaves, finely chopped; ½ teaspoon (3 g) sea salt; ¼ teaspoon (½ g) freshly ground black pepper; 3 tablespoons (45 ml) extra virgin olive oil; 1½ tablespoons (22 g) honey; 1½ cups (375 g) Greek yogurt (full-fat or 2%), cold; 1 tablespoon (3 g) fresh dill, finely chopped; 1 tablespoon (3 g) fresh flat-leaf parsley, finely chopped; ½ teaspoon (1 g) lemon zest, finely grated; ½ clove (2 g) garlic clove, minced; sea salt, to taste; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

A savory-sweet granola crisped from panettone or brioche crumbs, tomato powder, thyme, and olive oil—inspired by the Catalan classic pa amb tomàquet. Served over creamy herb-infused yogurt for a sophisticated breakfast or light lunch. The granola stays crispy for days, making it perfect for weekday eating.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 servings (about 2 cups granola, 1½ cups yogurt)

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Ingredients

4 servings

For the granola
3 cups (180 g) panettone or brioche, day-old or stale, cut or torn into ½-inch pieces
1 cup (100 g) rolled oats
2 tablespoons (12 g) tomato powder
1 tablespoon (3 g) fresh thyme leaves, finely chopped
½ teaspoon (3 g) sea salt
¼ teaspoon (0.5 g) freshly ground black pepper
3 tablespoons (45 ml) extra virgin olive oil
1½ tablespoons (22 g) honey
For the herb yogurt
1½ cups (375 g) Greek yogurt (full-fat or 2%), cold
1 tablespoon (3 g) fresh dill, finely chopped
1 tablespoon (3 g) fresh flat-leaf parsley, finely chopped
½ teaspoon (1 g) lemon zest, finely grated
½ clove (2 g) garlic clove, minced
sea salt, to taste
freshly ground black pepper, to taste

Equipment (8)

Rimmed baking sheet (13×18 inch / 33×46 cm)
Parchment paper
Medium mixing bowl
Small mixing bowl
Whisk
Wooden spoon
Instant-read thermometer (optional)
Serving bowls

Steps

Before you start

Preheat your oven to 325°F (163°C)
Measure out panettone or brioche crumbs—you may pulse stale slices in a food processor to create ½-inch crumb pieces
Have a rimmed baking sheet lined with parchment paper ready

1
Mix the dry granola base
- In a medium bowl, combine the panettone crumbs, rolled oats, tomato powder, fresh thyme, sea salt, and black pepper.
- Toss with a wooden spoon until the tomato powder is evenly distributed and there are no visible clumps.
- The mixture should be uniform in color, with a faint salmon-pink tint.
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Ready when: Tomato powder is fully incorporated with no streaks
Tip: If your panettone or brioche is too moist, leave it out for 1–2 hours before crumbling; stale bread crisps better.
2
Add the oil and honey
- Drizzle the extra virgin olive oil and honey over the dry mixture.
- Using a wooden spoon or your hands (clean hands work best), toss until every piece of bread and oat is lightly coated.
- The mixture should glisten and feel slightly sticky but not wet.
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Ready when: Every piece is visibly coated; no dry clumps remain
Tip: Use your fingers to break up any clumps of oats as you coat them—you want loose pieces, not pressed clusters.
3
Spread and toast the granolaOven 325°F / 165°C
- Spread the granola mixture evenly on the prepared baking sheet in a single layer, pressing gently to create a compact slab about ½ inch thick (don't pack too hard).
- Bake in a preheated 325°F (163°C) oven for 22–25 minutes, stirring with a wooden spoon every 8 minutes to ensure even toasting.
- The granola should turn deep golden brown and smell toasty and fragrant.
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Ready when: Edges are dark golden brown, aromas are nutty and sweet, and pieces are fully dried out
Tip: Stir at the 8- and 16-minute marks to avoid burning on edges while the center remains soft. Watch especially in the last 3 minutes.
4
Cool and break into clusters
- Remove the baking sheet from the oven and spread the hot granola on a clean countertop or parchment paper to cool completely, about 8–10 minutes.
- Once cooled to room temperature, break any large clumps into bite-sized pieces (roughly ½ to 1 inch).
- The granola will firm up and crisp further as it cools.
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Ready when: Granola is room temperature and snaps cleanly when bent
Tip: Don't break the granola while it's still warm—it will crumble into powder. Wait until it's completely cool and firm.
5
Prepare the herb yogurt
- While the granola cools, make the herb yogurt.
- In a small bowl, whisk together the cold Greek yogurt, fresh dill, fresh parsley, lemon zest, and minced garlic until evenly combined.
- Season to taste with sea salt and freshly ground black pepper.
- The yogurt should be creamy, bright green from the herbs, and smooth.
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Ready when: Herbs are fully incorporated; yogurt is smooth and creamy
Tip: Mince the garlic finely and whisk it in thoroughly so you don't get sharp bites in any one spoonful.
6
Assemble and serve
- Divide the herb yogurt among four serving bowls (about 6 tablespoons / 90 ml per bowl).
- Top each with a generous handful of the cooled granola (about ½ cup / 60 g per bowl).
- Serve immediately so the granola stays crispy against the cool yogurt.
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Ready when: Bowls are assembled and ready to eat
Tip: If you assemble ahead, the granola will soften after 15–20 minutes. Top the yogurt just before serving for maximum crunch.

Good to know

Tips

For a more intense tomato flavor, increase tomato powder by ½ tablespoon and reduce salt slightly to taste—tomato powder can amplify saltiness.
This granola is savory by design, but if you prefer it sweeter, add 1–2 tablespoons of brown sugar or maple syrup to the dry mix before tossing with oil and honey.
The herb yogurt can be made richer by whisking in 1–2 tablespoons of extra virgin olive oil or stirring in a pinch of sumac for tang and color.
Leftover granola is excellent crumbled over heirloom tomatoes with a drizzle of olive oil, scattered on top of soups, or sprinkled into a simple salad.

Make ahead

The granola can be made up to 5 days ahead and stored in an airtight container. The herb yogurt can be prepared up to 2 days ahead and refrigerated. Assemble just before serving to keep the granola crispy.

Storage & reheating

Store the cooled granola in an airtight container at room temperature for up to 5 days (it will gradually lose crispness after 3 days). Store the herb yogurt, covered, in the refrigerator for up to 2 days. Do not freeze either component. To refresh slightly softened granola, spread it on a baking sheet and warm in a 300°F (150°C) oven for 3–5 minutes.

Substitutions

panettone or brioche, day-old or stale → day-old croissant, pain de mie, or challah crumbs. Any rich, buttery bread works; aim for 3 cups of crumbs (180 g). Avoid dense, seeded breads, as they won't crisp as well.
tomato powder → sun-dried tomato powder or finely ground dried red pepper (pimentón). Use the same amount; pimentón will add smokiness and a warmer red color. Reduce if using very hot chili powder.
Greek yogurt (full-fat or 2%) → labneh, regular full-fat yogurt, or crème fraîche. Labneh is thicker and tangier; regular yogurt will be thinner but still delicious. Crème fraîche will be richer and less tangy.
fresh dill → fresh mint or fresh chives. Mint brings brightness; chives add an onion note. Both are excellent with the tomato and thyme profile.