Yogurt, Granola, Jam Recipe

Sweeten and flavor yogurt

In a medium bowl, combine 2 cups plain Greek yogurt, 1 tablespoon honey, and 1/2 teaspoon vanilla extract. Stir until smooth and evenly flavored. Taste and adjust honey if you prefer sweeter yogurt.

Preheat and prepare

Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.

Mix dry ingredients

In a bowl, combine 1 cup rolled oats, 1/4 cup roughly chopped almonds, 2 tablespoons pumpkin seeds, 2 tablespoons shredded coconut, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon salt. Stir to distribute evenly.

Add wet ingredients and toss

Drizzle 1 tablespoon oil and 1 tablespoon maple syrup (or honey) over the oat mixture. Toss thoroughly so oats and nuts are lightly coated and hold together in small clusters.

Bake until golden

Spread the granola in an even layer on the prepared baking sheet. Bake 12–15 minutes, stirring once halfway through, until golden and fragrant. Watch closely the last few minutes to prevent burning.

Cool to crisp

Remove the granola from the oven and let it cool completely on the baking sheet; it will crisp as it cools. Break into clusters with a spatula or by hand once cooled.

Prepare jam and fruit

If the jam is very thick, warm 1/2 cup jam briefly in a small saucepan over low heat or in a microwave-safe bowl in 10–15 second bursts until spreadable (do not boil). If using fresh fruit, rinse and pat dry; slice larger fruit into bite-sized pieces. Stir 1/2 teaspoon lemon zest into the jam if using, to brighten flavor.

Layer or mix

For individual servings or a communal bowl: spoon a portion of the sweetened yogurt into serving bowls or glasses (about 1/2 cup per serving). Swirl or dollop 1–2 tablespoons warmed jam over the yogurt. Sprinkle 1/4 to 1/3 cup granola on top, then add 2–3 tablespoons fresh fruit if using.

Garnish and serve

Finish with a pinch of toasted seeds or extra chopped nuts and a small mint leaf if desired. Serve immediately so the granola stays crisp. Leftover yogurt and jam can be refrigerated; store granola in an airtight container at room temperature to keep it crunchy.