Our “Grounds to Grow” initiative encourages our customers to collect used grounds for home use, whether in gardens, compost bins, or creative recipes. By reusing Peabody’s coffee grounds, you’re joining a growing movement to fight food waste and support climate-friendly practices. These efforts not only reduce waste but also offer a fun way to get hands-on with sustainability. Look out for used coffee grounds in our Peabody’s stores for your next eco-friendly project
- Coffee Grounds in the Garden: Natural Fertiliser and Compost Booster
Give your garden a nutrient boost with used coffee grounds! They are rich in nitrogen and organic matter, making them an excellent soil amendment. Simply sprinkle a thin layer onto your garden beds or mix them into your compost pile. They help improve soil structure, attract beneficial earthworms, and can even deter pests like slugs and snails. For best results, balance coffee grounds with “brown” compost materials like dried leaves or cardboard, aiming for a 4:1 ratio. This sustainable practice supports healthier plants and reduces waste. - Creative Cooking: Add Depth and Flavour with Coffee Grounds
Used coffee grounds aren’t just for the garden—they can add a delicious twist to your cooking! Their earthy, slightly bitter notes enhance chocolate desserts like brownies and muffins, and they’re perfect for spicing up breakfast granola. In savoury dishes, coffee grounds work as a tenderising rub for meats, infusing steaks and roasts with rich flavour. Just make sure the grounds are dry before using, and experiment by mixing them with your favourite spices for a unique marinade or seasoning blend. - Natural Cleaning and Deodorising Power
Harness the abrasive texture and deodorising properties of coffee grounds for a cleaner home. Sprinkle used grounds onto a sponge to scrub pots, pans, and surfaces—perfect for tackling stubborn stains without harsh chemicals. Place a bowl of dried coffee grounds in your fridge or near kitchen bins to absorb unwanted odours. Their nitrogen content helps neutralise smells, making them a sustainable alternative to commercial deodorisers.
Mocha Energy Balls
Ingredients
- 100g rolled oats
- 50g used coffee grounds (dried)
- 2 tbsp cocoa powder
- 80g smooth peanut butter
- 60g honey or agave syrup
- 1 tsp vanilla extract
- Pinch of salt
- 40g dark chocolate chips (optional)
Method
- In a large bowl, mix the oats, dried coffee grounds, cocoa powder, and salt.
- Add peanut butter, honey, and vanilla extract. Stir until the mixture is well combined.
- Fold in the chocolate chips if using.
- Roll the mixture into balls, about 2cm in diameter.
- Place on a tray lined with baking paper and chill in the fridge for at least 1 hour before serving.
Coffee Grind Granola
Ingredients
- 200g rolled oats
- 50g used coffee grounds (dried)
- 50g chopped nuts (e.g., almonds, walnuts)
- 30g seeds (e.g., pumpkin, sunflower)
- 60g honey or maple syrup
- 40ml vegetable oil or melted coconut oil
- 1 tsp ground cinnamon
- Pinch of salt
- 50g dried fruit (e.g., raisins, cranberries)
Method
- Preheat your oven to 160°C (fan).
- In a large bowl, combine oats, coffee grounds, nuts, seeds, cinnamon, and salt.
- Mix honey and oil together, then pour over the dry ingredients. Stir until evenly coated.
- Spread the mixture onto a lined baking tray.
- Bake for 20–25 minutes, stirring halfway, until golden and crisp.
- Allow to cool, then mix in dried fruit.
- Store in an airtight container for up to 2 weeks.
Coffee Grounds Meat Rub
Ingredients
- 2 tbsp used coffee grounds (dried)
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp ground black pepper
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp chilli powder (optional)
Method
- In a small bowl, combine all ingredients and mix thoroughly.
- Pat your meat dry and rub the mixture evenly over the surface.
- Leave to marinate for at least 30 minutes (or overnight in the fridge for deeper flavour).
- Cook as desired—grill, roast, or pan-fry.
Overripe Banana & Coffee Grounds Oat Muffins
Ingredients
- 100g wholemeal flour (or plain flour)
- 50g rolled oats
- 1 tsp baking powder
- 50g dark sugar
- 50g used coffee grounds (dried)
- Handful of pumpkin seeds, plus extra for topping
- 50ml vegetable oil
- 2 overripe bananas, mashed
- 1 egg, lightly beaten
- 1 tbsp milk
Method
- Preheat oven to 180°C (fan 160°C) / Gas 4.
- Line 4 holes of a non-stick muffin tin with squares of greaseproof paper.
- In a large bowl, mix flour, oats, baking powder, sugar, coffee grounds, and seeds.
- Add oil, mashed banana, egg, and milk. Fold quickly with a large spoon—don’t overmix.
- Divide mixture between muffin tins, filling to the top. Sprinkle with extra seeds.
- Bake for 20 minutes or until cooked through.
- Cool briefly, then transfer to a wire rack.
These recipes make creative use of used coffee grounds, supporting the “Grounds to Grow” initiative and helping reduce food waste in a delicious way. If you’d like more recipes or tips for using coffee grounds in other ways, just let us know!