Yogurt with Granola and Honey
A perfect balance of creamy, crunchy, and sweet, this wholesome breakfast is as nourishing as it is satisfying.
Ingredients
- •3 cups rolled oats (300g)
- •1 cup raw almonds, roughly chopped (140g)
- •1/2 cup shredded unsweetened coconut (40g)
- •1/3 cup honey (115g)
- •1/4 cup melted coconut oil (60ml)
- •1/2 teaspoon kosher salt
- •4 cups plain Greek yogurt (900g)
- •4 tablespoons wildflower honey for drizzling
- •1 cup fresh seasonal berries (150g)
Instructions
- 1
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the rolled oats, chopped almonds, shredded coconut, and salt.
- 3
Whisk together the honey and melted coconut oil in a small bowl, then pour over the oat mixture and stir until everything is evenly coated.
- 4
Spread the mixture in an even layer on the prepared baking sheet and bake for 25 to 30 minutes, stirring halfway through, until the granola is golden brown.
- 5
Remove from the oven and let the granola cool completely on the pan; it will crisp up significantly as it cools.
- 6
To serve, divide the Greek yogurt into four bowls.
- 7
Top each bowl with a generous handful of the cooled granola, a scattering of fresh berries, and a final drizzle of honey.
💡 Chef tips
- Store the cooled granola in an airtight container at room temperature for up to two weeks.
- Feel free to swap almonds for pecans or walnuts, or add dried cranberries after baking for extra texture.
- For a thicker, more luxurious texture, use full-fat Greek yogurt.
✅ How it should turn out
The dish should feature a vibrant contrast between the velvety, tangy yogurt and the golden, toasted crunch of the granola, finished with the floral sweetness of fresh honey.