Yogurt / Granola / Honey / Red Fruit Recipe

Preheat and mix

Preheat the oven to 320°F (160°C). In a small bowl, combine 1 cup rolled oats, 1 tablespoon sliced almonds, 1 teaspoon pumpkin seeds, 1 tablespoon maple syrup, 1 teaspoon oil, 1 teaspoon ground cinnamon and a pinch of salt. Stir until the oats and nuts are evenly coated.

Bake

Spread the mixture in an even layer on a small baking sheet lined with parchment. Bake for 10–12 minutes, stirring once halfway, until golden and fragrant. Remove from oven and let cool completely on the sheet (granola will crisp as it cools).

While the granola bakes, prepare the berries. Place the quartered strawberries, 1/2 cup raspberries and optional red currants/pomegranate arils in a bowl. Add 1 teaspoon lemon juice and gently toss. If you prefer a lightly sauced topping, gently mash about 2 tablespoons of the berries with the back of a fork to release juices; otherwise leave them whole for texture.

Sweeten the yogurt: in a medium bowl stir 2 cups Greek yogurt with 2 tablespoons honey until smooth and slightly loosened. Taste and add up to 1 additional teaspoon honey if you prefer sweeter yogurt.

Assemble: divide the honeyed yogurt between 2 serving bowls (about 1 cup yogurt per bowl). Sprinkle an even layer of cooled granola on top (about 1/2 cup granola per bowl, reserve any extra). Spoon the red fruit mixture over the granola, distributing berries evenly.

Finish and serve: drizzle each bowl with about 1/2 teaspoon to 1 teaspoon extra honey. Garnish with fresh mint leaves if using. Serve immediately so granola stays crisp. Leftover granola can be stored in an airtight container for up to 1 week; assembled bowls are best eaten right away.