Yogurt with Granola and Honey
A perfect balance of creamy yogurt, crunchy homemade granola, and golden honey that makes for a wholesome and energizing breakfast.
Ingredients
- •3 cups old-fashioned rolled oats (300g)
- •1 cup raw almonds, roughly chopped (120g)
- •1/2 cup shredded unsweetened coconut (40g)
- •1/3 cup honey (115g)
- •1/4 cup melted coconut oil (60ml)
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon salt
- •4 cups plain Greek yogurt (900g)
- •4 tablespoons honey for drizzling
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, cinnamon, and salt.
- 3
Whisk together the honey and melted coconut oil, then pour over the dry ingredients and toss 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 golden brown.
- 5
Remove from the oven and let the granola cool completely on the pan; it will crisp up as it cools.
- 6
To serve, divide the Greek yogurt into four bowls and top each with a generous portion of the cooled granola.
- 7
Finish each serving with a light drizzle of honey just before eating.
💡 Chef tips
- Store the cooled granola in an airtight container at room temperature for up to two weeks to maintain its crunch.
- Feel free to add dried fruits like cranberries or raisins after the granola has fully cooled.
- For a dairy-free version, you can substitute the Greek yogurt with a high-quality coconut or almond-based yogurt.
✅ How it should turn out
The dish should feature a velvety, tangy yogurt base contrasted by the deep, toasted nuttiness of the crunchy granola, finished with the floral sweetness of honey.