Name: Dishoom Manchesters Granola & Yoghurt (V) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups rolled oats (old-fashioned); 0.5 cups raw almonds, roughly chopped; 0.25 cups raw walnuts, roughly chopped; 0.25 cups raw pumpkin seeds (pepitas); 0.25 cups desiccated coconut (unsweetened); 0.25 cups sunflower seeds; 2 tbs flaxseed meal (optional); 0.25 cups maple syrup; 3 tbs olive oil or melted coconut oil; 2 tbs brown sugar or coconut sugar (optional); 1 tsp ground cinnamon; 0.5 tsp fine sea salt; 1 tsp vanilla extract; 0.5 cups dried fruit (raisins, cranberries or chopped apricots); 2 cups plain Greek yoghurt (or plant-based yoghurt for vegan); 2 tsp honey or extra maple syrup (for serving, optional); 1 cups fresh berries (strawberries, blueberries, raspberries); 1 cup sliced banana; 1 tsp lemon zest (optional); 6 to taste fresh mint leaves (optional)

Method

Granola

Preheat and prepare

Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Mix dry ingredients

In a large mixing bowl combine 3 cups rolled oats, 1/2 cup chopped almonds, 1/4 cup chopped walnuts, 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 1/4 cup desiccated coconut, and 2 tablespoons flaxseed meal (if using). Stir in 1 tsp ground cinnamon and 1/2 tsp fine sea salt until evenly distributed.

Combine wet ingredients

In a small bowl or measuring cup whisk together 1/4 cup maple syrup, 3 tablespoons olive oil or melted coconut oil, 2 tablespoons brown or coconut sugar (if using), and 1 teaspoon vanilla extract until smooth.

Coat oats

Pour the wet mixture over the dry ingredients and stir thoroughly with a spatula or wooden spoon so all oats and nuts are lightly coated. The mixture should be slightly sticky but not soggy.

Spread and bake

Spread the granola in an even layer (about 1/2 to 3/4 inch thick) on the prepared baking sheet. Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through to ensure even browning. Watch closely the last 5 minutes to prevent burning; the granola should become golden and fragrant.

Add dried fruit and cool

Remove the tray from the oven and immediately stir in 1/2 cup dried fruit (raisins, cranberries or chopped apricots). Let the granola cool completely on the tray — it will crisp up as it cools. Once cool, break into clusters and transfer to an airtight container. Granola will keep at room temperature for up to 2 weeks or in the fridge for 4 weeks.

Yoghurt & Assembly

Portion yoghurt

Divide 2 cups plain Greek yoghurt between 4 serving bowls or jars (about 1/2 cup per serving if making 4 servings). For a vegan option, use plant-based yoghurt.

Assemble bowls

Spoon 1/2 to 3/4 cup of the cooled granola over each portion of yoghurt. Top each with a mix of fresh berries (about 1/4 cup per bowl) and sliced banana (about 1/4 cup per bowl). If desired, drizzle 1/2 teaspoon of honey or maple syrup over each bowl and sprinkle with 1 teaspoon lemon zest for brightness.

Garnish and serve

Garnish with a few fresh mint leaves if using. Serve immediately so granola stays crisp. Leftover granola can be stored separately and added as needed.

Granola & Yoghurt (v) Recipe