Granola & Yogurt Recipe

Preheat and prepare

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

Mix dry ingredients

In a large mixing bowl combine 3 cups rolled oats, 0.75 cup chopped almonds, 0.5 cup chopped pecans, 0.5 cup shredded coconut, 0.25 cup pumpkin seeds, 0.25 cup sunflower seeds, 1 tsp ground cinnamon and 0.5 tsp fine sea salt. Stir to evenly distribute.

Combine wet ingredients

In a small bowl or measuring cup whisk together 0.5 cup maple syrup, 3 tbs neutral oil and 2 tsp vanilla extract until smooth.

Coat oats and spread

Pour the wet mixture over the dry ingredients and toss with a spatula or wooden spoon until all dry ingredients are evenly coated. Spread the mixture in an even layer (about 1/2-inch thick) on the prepared baking sheet.

Bake and stir

Bake at 325°F (165°C) for 20 minutes. Remove the pan, gently stir or flip the granola so it browns evenly, then return to the oven and bake another 10–15 minutes until golden and fragrant. Watch closely the last 5 minutes to avoid burning — oats should be a deep golden color.

Add dried fruit and cool

Remove the granola from the oven and immediately stir in 0.75 cup dried fruit. Let the granola cool completely on the baking sheet (it will crisp as it cools). Once cool, break into clusters. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.

Prepare fruit

Wash and drain 2 cups fresh berries. Slice 1 banana and set aside. If using lemon zest, zest 1 tsp from an unwaxed lemon.

Assemble servings

For each serving (makes 4): spoon 1 cup plain Greek yogurt into a bowl or parfait glass. Sprinkle about 3/4 cup of the prepared granola over the yogurt. Top with 1/2 cup fresh berries and a few banana slices.

Finish and serve

If desired, drizzle 1/2 tbs honey over each serving (2 tbs total optional) and finish with a light sprinkle of lemon zest for brightness. Serve immediately to keep granola crunchy.