Granola Bowl Recipe

Preheat and prepare

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

In a large mixing bowl combine 2 cups rolled oats, 1/2 cup chopped raw walnuts, 1/4 cup sliced almonds, 2 tablespoons pumpkin seeds and 2 tablespoons shredded coconut. Toss to mix evenly.

In a small bowl whisk together 3 tablespoons maple syrup, 2 tablespoons neutral oil, 1 tablespoon brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon sea salt until smooth.

Pour the wet mixture over the dry oat mixture and fold thoroughly so all dry ingredients are lightly coated. Spread the granola mixture into an even layer on the prepared baking sheet.

Bake for 18–22 minutes, stirring gently once at the 10–12 minute mark to promote even browning. Watch closely during the last 5 minutes so it doesn't burn — you want a golden brown color.

Remove from oven and let the granola cool completely on the baking sheet; it will crisp up as it cools. Once cool, break into clusters and transfer to a jar or bowl.

While the granola bakes or cools, prepare the candied walnuts. In a medium nonstick skillet set over medium heat combine 2 tablespoons granulated sugar and 1 tablespoon water. Stir briefly to dissolve the sugar.

When the sugar-water begins to simmer, add 3/4 cup walnuts and continue cooking, stirring constantly with a heatproof spatula so the sugar crystallizes then melts and coats the nuts evenly (about 3–5 minutes).

Once the nuts are evenly coated and glossy, remove from heat and stir in 1/2 tablespoon unsalted butter and a pinch of salt. Spread the candied walnuts on a piece of parchment to cool and separate any clusters as needed. Let cool completely (they will harden).

Prepare the fruit: wash and dry berries, slice stone fruit or banana as needed. If using fruit that benefits from a little brightness (peaches, nectarines or apples), toss the sliced fruit with 1 teaspoon lemon juice to prevent browning and to enhance flavor.

Stir the vanilla yogurt to a smooth consistency. Taste and, if desired, sweeten lightly with up to 1 tablespoon honey or maple syrup; mix until combined.

To assemble each granola bowl (makes about 4 bowls): divide 2 cups yogurt among 4 bowls (about 1/2 cup per bowl). Top each with about 1/2 cup cooled granola, a generous portion of seasonal fruit (about 1/2 cup per bowl), and roughly 3 tablespoons candied walnuts per bowl. Drizzle additional honey or maple syrup if desired.

Serve immediately so the granola stays crunchy. Store leftover granola in an airtight container at room temperature for up to 2 weeks and candied walnuts in an airtight container for up to 1 week.