Granola Bowl Recipe

Preheat and prepare

Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.

Mix dry ingredients

In a large mixing bowl combine 3 cups rolled oats, 0.75 cups chopped almonds, 0.5 cups chopped walnuts, 0.5 cups shredded coconut, 0.25 cups pumpkin seeds, 0.25 cups sunflower seeds, and 2 tablespoons flaxseed meal (if using). Add 1 teaspoon ground cinnamon and 1/2 teaspoon fine sea salt and stir to distribute evenly.

Combine wet ingredients

In a smaller bowl whisk together 1/3 cup maple syrup, 3 tablespoons neutral oil, 2 tablespoons brown sugar, and 1 teaspoon vanilla extract until the sugar begins to dissolve and the mixture is smooth.

Coat and spread

Pour the wet mixture over the dry ingredients and stir thoroughly with a spatula so oats and nuts are evenly coated. Spread the mixture in an even layer on the prepared baking sheet, pressing slightly to encourage clusters but not compacting tightly.

Bake and stir

Bake for 15 minutes, then remove the sheet and gently stir or flip the granola to promote even browning. Return to the oven and bake another 10–15 minutes until golden and fragrant. Total bake time about 25–30 minutes depending on oven and thickness of the layer.

Cool and add dried fruit

Allow the granola to cool completely on the baking sheet; it will crisp further as it cools. If using dried fruit (0.5 cups), stir it in once the granola is cool. Taste and adjust salt or sweetness if needed. Store in an airtight container for up to 2 weeks.

Portion 1 cup Greek yogurt into a serving bowl and gently smooth the top.

Spoon 0.5 cups of the prepared granola over one half (or center) of the yogurt and reserve 0.5 cups for topping or extra crunch.

Arrange 1 cup fresh mixed fruit over the yogurt and beside the granola. Suggested combinations: mixed berries, sliced banana and kiwi, or seasonal fruit slices.

Drizzle 2 tablespoons honey evenly over the fruit and granola. If you prefer a lighter drizzle, start with 1 tablespoon and add more to taste.

Finish with the reserved 0.5 cups extra granola and 1 tablespoon toasted seeds or nuts if using for extra texture and garnish.

Serve immediately so granola remains crunchy. Leftover assembled bowls should be eaten right away; store components separately in the refrigerator for up to 3 days (granola stored at room temperature).