Greek Yogurt & Almond Granola Recipe

Preheat & prepare

Preheat oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper or a silicone mat for easy removal and even browning.

In a large mixing bowl combine 2 cups rolled oats, 1 cup chopped almonds, 1 tablespoon sunflower seeds, and 1 tablespoon shredded coconut (if using). Toss to distribute evenly.

In a small bowl whisk together 3 tablespoons maple syrup (or extra agave), 2 teaspoons neutral oil, 1 tablespoon packed brown sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and 1 teaspoon fine sea salt until the sugar begins to dissolve.

Pour the wet mixture over the dry oat mixture. Use a spatula to fold and stir until all dry ingredients are evenly coated and clumps begin to form.

Spread the coated oat mixture in an even layer on the prepared baking sheet, pressing lightly to form some clusters (do not overcrowd).

Bake for 18–22 minutes, stirring once gently at the 10-minute mark to promote even browning. Watch closely after 15 minutes — granola should be golden and fragrant but not burnt. For chunkier granola, avoid breaking it up while still hot.

Remove from oven and let the granola cool completely on the baking sheet; it will crisp as it cools. Once cooled, break into clusters and store in an airtight container at room temperature for up to 10 days.

Divide 2 cups of Greek yogurt between 2 shallow bowls or serving jars (approximately 1 cup yogurt per serving). Smooth the tops with a spoon.

Drizzle 1 tablespoon blue agave syrup over each bowl of yogurt (total 2 tablespoons). If you prefer less sweetness, start with 1 teaspoon and adjust to taste.

Top each bowl with half of the seasonal berries (about 1/2 cup per bowl), arranging them attractively.

Scatter about 3/4 cup of the prepared almond granola over the two bowls (approximately 1/3 to 1/2 cup granola per bowl depending on desired crunch). Make sure to include both oat clusters and chopped almonds in each bowl for texture.

Finish with an extra light drizzle of agave if desired and serve immediately so the granola stays crisp.