Opso Granola Recipe

Infuse honey

Place 1/2 cup mild honey and the fresh thyme sprigs in a small saucepan. Warm gently over low heat until honey is runny and just starting to steam (do not boil), about 3–5 minutes. Remove from heat, stir in lemon zest if using, and allow to steep for 20–30 minutes off heat to develop thyme flavor.

After steeping, strain the honey through a fine mesh sieve into a small bowl or jar, pressing on the thyme to release flavor. Reserve 1/4 cup of the infused honey for the granola and set aside 2 tablespoons for drizzling at service. Refrigerate leftover infused honey; it will thicken when cold but is spoonable at room temperature.

Preheat and prepare

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

Mix dry ingredients

In a large bowl combine 3 cups rolled oats, 1 cup coarsely chopped hazelnuts, 1/4 cup sunflower seeds, 1/4 cup shredded coconut (if using), 2 tablespoons brown sugar, 1/2 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon. Stir to evenly distribute ingredients.

Combine wet ingredients

In a small bowl whisk together 1/4 cup olive oil (or neutral oil), 1/4 cup strained thyme-infused honey, and 1 teaspoon vanilla extract until smooth.

Coat and spread

Pour the wet mixture over the dry ingredients. Use a spatula or clean hands to toss and press until all oats and nuts are evenly coated and slightly clumping. Spread the mixture in an even layer (about 1/2–3/4 inch thick) on the prepared baking sheet. Press down lightly with the back of a spatula to encourage clusters.

Bake, stir, and finish

Bake at 325°F (165°C) for 18–22 minutes. After 10 minutes, open the oven and rotate the sheet; at about 15 minutes gently break up with a spatula if the edges are browning too quickly. For chunkier clusters, avoid over-stirring. Remove when oats are golden and nuts are fragrant. Total bake time should leave some larger clusters intact.

Cool and store

Allow granola to cool completely on the baking sheet (15–30 minutes). It will crisp as it cools. Transfer to an airtight container and store at room temperature for up to 2 weeks.

Prepare berries

Rinse and drain 2 cups mixed berries. Hull and quarter strawberries if using. Toss the berries gently with 1/2 tablespoon fresh lemon juice to brighten flavor and help them hold.

Assemble bowls

Spoon 1/2 cup Greek yogurt or labneh per serving into bowls (adjust to preference). Top each with 1/2 to 3/4 cup cooled OPSO granola (oat-hazelnut crumble). Scatter mixed berries over the granola.

Finish & serve

Drizzle approximately 1 tablespoon thyme-infused honey over each bowl (or to taste). Optionally garnish with a small fresh thyme sprig and additional hazelnut pieces. Serve immediately so granola remains crisp.