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 (270g)
- •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 ground cinnamon
- •1/4 teaspoon fine sea salt
- •4 cups Greek yogurt (900g)
- •4 tablespoons wildflower honey for drizzling
- •1 cup fresh mixed berries for topping
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, shredded coconut, cinnamon, and salt.
- 3
Whisk together the honey and melted coconut oil, then pour over the dry ingredients, tossing thoroughly 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 tray to ensure it becomes crisp.
- 6
To serve, divide the Greek yogurt into four bowls, top each with a generous portion of the cooled granola, a handful 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 the almonds for walnuts or pecans, and add dried fruits like cranberries or raisins after the granola has cooled.
- For a thicker, more luxurious texture, use full-fat Greek yogurt.
✅ How it should turn out
The finished dish features a beautiful contrast between the velvety, tangy yogurt and the golden, toasted crunch of the honey-kissed granola, finished with the bright, fresh sweetness of berries.