Granola & Coconut Yogurt Recipe
Make Granola & Coconut Yogurt Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Granola
Coconut Yogurt & Toppings
Method
Granola
Preheat
Preheat the oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Mix dry ingredients
In a large mixing bowl combine 2 cups rolled oats, 1 cup unsweetened shredded coconut, 1/2 cup sliced or chopped almonds, 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 1 tsp ground cinnamon, and 1/2 tsp fine sea salt. Stir until evenly distributed.
Combine wet ingredients
In a small bowl or measuring cup whisk together 1/4 cup maple syrup, 3 tbsp melted coconut oil, and 1 tsp vanilla extract until smooth.
Coat and spread
Pour the wet mixture over the dry ingredients. Use a spatula to toss and press the mixture so all dry pieces are evenly coated. Spread the granola mixture in an even layer (about 1/2 inch thick) on the prepared baking sheet. Press down lightly with the back of a spatula to encourage clusters.
Bake
Bake in the preheated oven for 18–22 minutes, stirring gently at the 10-minute mark to promote even browning. After stirring once, continue to bake until the granola is golden and fragrant and beginning to form clusters. If you prefer chunkier clusters, do not over-stir and press down again after the first stir.
Cool and finish
Remove the granola from the oven and let it cool completely on the baking sheet (10–20 minutes). As it cools, it will crisp and form clusters. Once cool, break into pieces. Transfer to an airtight container. Granola keeps at room temperature for up to 2 weeks.
Coconut Yogurt & Assembly
Portion yogurt
Divide 2 cups of coconut milk yogurt between 4 bowls or jars (about 1/2 cup yogurt per serving if making 4 servings). Smooth the top with the back of a spoon.
Add granola
Spoon 1/4 to 1/2 cup of cooled granola over each portion of yogurt, pressing lightly so some clusters sit on top and some sink in for texture contrast. Adjust quantity to taste.
Top with fruit and extras
Scatter fresh berries (about 1 cup total divided) and sliced banana across the bowls. Sprinkle 2 tbsp toasted coconut flakes and 1 tbsp chia seeds across the servings, dividing evenly. Drizzle each bowl with 1/2 tsp honey or maple syrup if desired.
Serve
Serve immediately so the granola remains crisp. Leftovers: store yogurt separately from granola; add granola just before serving to keep it crunchy.