Greek yogurt bowl with homemade granola

Crunchy, creamy and 30 g of protein. The granola is made once and lasts three weeks.

25 min
Total time: 25 min
Hands-on: 8 servings
Servings: 430 cal
Per serving: Easy
Difficulty: Oven
Method

Photo: Missvain · CC0

Ingredients

8 servings

For the granola (8 servings)

For each bowl

Nutrition facts

per serving

430cal

Protein: 30 g28 %
Carbs: 38 g35 %
Fat: 18 g37 %
Fiber: 6 g
Sugarstotal, including the natural sugars in fruit and dairy: 14 g

Approximate values, calculated from food composition tables. They vary with the brands and cuts you use.

Step by step

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Greek yogurt bowl with homemade granola

Crunchy, creamy and 30 g of protein. The granola is made once and lasts three weeks.

1Step 1 of 5

Mix the dry ingredients

In a large bowl combine the oats, chopped nuts, seeds, cinnamon and salt. Stir so everything is evenly distributed.

2Step 2 of 5

Add the applesauce and oil

Add the applesauce and oil and mix with your hands until all the oats are moist. It should clump together: those clumps are the crunchy clusters later.

Tip: Don't leave it loose like sand. The more you press it together, the more crunchy clusters you get.

3Step 3 of 5

Bake at 320 °F (160 °C)

Spread it on a sheet pan lined with parchment paper, pressing down a little with a spatula. Bake for 20 minutes at 320 °F (160 °C), stirring just once at the 12-minute mark.

Tip: Above 340 °F (170 °C) the nuts burn and turn bitter. 320 °F and patience.

20:0020 min · Bake at 320 °F (160 °C)

4Step 4 of 5

Let it cool without touching it

Here's the secret to the crunch: it's still soft when it comes out of the oven. It hardens as it cools. Leave it on the pan for 20 minutes without stirring, then break it up with your hands.

20:0020 min · Let it cool without touching it

5Step 5 of 5

Build the bowl

Spoon the Greek yogurt into a bowl, add a generous handful of granola (about 40 g, or ⅓ cup) and top with the fresh fruit.

About this recipe

A yogurt bowl with granola doesn't seem to need a recipe, until you buy store-bought granola and read the label: most are around 20 % sugar, about four sugar cubes per serving.

Making it at home takes five minutes of work and twenty in the oven, costs about a quarter of the price and you decide how sweet it is. One sheet pan lasts three weeks.

The finished bowl has 30 grams of protein, one of the most filling breakfasts on the whole site.

Tips for getting it right

Store the granola in a tightly closed glass jar. In a loosely sealed plastic container it goes soft in two days.
You can make the applesauce yourself: microwave an apple for 4 minutes and mash it with a fork.
If you add dried fruit (raisins, cranberries), stir it in after baking, never before: it burns.

Storage

The granola keeps for 3 weeks in an airtight jar. The yogurt and fruit are added when serving.

Questions

Frequently asked questions

Why isn't my granola crunchy?

Almost always because it was stirred while cooling. Granola comes out of the oven soft and hardens as it cools: if you touch it too soon, you break the clusters and it stays loose. The other cause is taking it out too early, before it has dried completely.

Can I make granola without oil?

Yes, but it's noticeably less crunchy and drier. If you want to cut back, use half and add a little more fruit purée.

How much granola is one serving?

Between 35 and 45 grams, about three heaped tablespoons (⅓ cup). It's easy to overdo because it's so good: weigh it the first couple of times and you'll be able to eyeball it after that.

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