Yogurt with Granola and Honey
A perfect balance of creamy yogurt, crunchy homemade granola, and a touch of golden sweetness for a revitalizing breakfast.
Ingredients
- •3 cups old-fashioned rolled oats (300g)
- •1/2 cup raw almonds, roughly chopped (70g)
- •1/2 cup raw pecans, roughly chopped (60g)
- •1/4 cup sunflower seeds (35g)
- •1/3 cup honey (115g)
- •3 tablespoons coconut oil, melted (45ml)
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon sea salt
- •4 cups plain Greek yogurt (900g)
- •4 tablespoons honey for drizzling
Instructions
- 1
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the rolled oats, chopped almonds, pecans, sunflower seeds, cinnamon, and sea salt.
- 3
Pour the melted coconut oil and 1/3 cup of honey over the dry mixture and stir thoroughly until every oat is evenly coated.
- 4
Spread the granola mixture in an even layer on the prepared baking sheet.
- 5
Bake for 25 to 30 minutes, stirring halfway through, until the granola is golden brown and fragrant.
- 6
Remove from the oven and let the granola cool completely on the pan; it will crisp up as it cools.
- 7
To serve, divide the Greek yogurt into four bowls and top each with a generous portion of the cooled granola.
- 8
Finish each bowl with a final drizzle of honey just before serving.
💡 Chef tips
- For extra flavor, you can stir in 1/2 cup of dried cranberries or raisins after the granola has completely cooled.
- Store the cooled granola in an airtight container at room temperature for up to two weeks.
- If you prefer a thicker texture, use strained Greek yogurt and serve with seasonal fresh berries.
✅ How it should turn out
The dish should feature a beautiful contrast between the velvety, tangy yogurt and the golden-brown, crunchy granola, smelling of toasted nuts and warm honey.