The joy of a creamy yogurt bowl is multiplied when topped with a crunchy, warm granola that’s both nourishing and satisfying. Granola for yogurt is a delightful concoction that brings the perfect balance of sweet, nutty, and buttery flavors, enriching your breakfast or snack time in more ways than one. It’s not just about filling your bowl; it’s about creating an experience that tantalizes your taste buds and fuels your day. You can almost hear the satisfying crunch with each spoonful, hinting at the careful craftsmanship behind this homemade treat.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Granola for Yogurt
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Granola for Yogurt

I’ll never forget the first time I made granola. It was a chilly morning, and I was looking for something simple but hearty to pair with my yogurt. I wanted something healthier than store-bought options loaded with sugar and preservatives, and granola felt like the kind of wholesome choice that would hit the spot. The aroma wafting through the kitchen as it baked was unforgettable. From that moment onward, granola became a staple I looked forward to making. With just a handful of ingredients, it’s incredibly easy and cheap to whip up, and I promise you’ll want to dive into your yogurt bowl every morning!

Why You’ll Love This Recipe

Simple & Quick: With only 5 minutes of prep time and 60 minutes of bake time, you’ll have homemade granola ready without the hassle.
Irresistible Flavor: The combination of unsalted butter and honey creates a melt-in-your-mouth texture, while vanilla and almond extracts add layers of rich flavor.
Eye-Catching Appeal: Golden-brown clusters of granola turn any bowl into a striking breakfast centerpiece, making it a favorite for brunch gatherings.
Flexible Serving: Use it to elevate breakfast, snack on it throughout the day, or impress guests with a yogurt parfait at your next get-together.
Diet-Friendly Options: Feel free to swap in coconut oil and maple syrup to make this recipe vegan. Plus, you can easily adjust the sweetness to your preference.

Ingredients You’ll Need

4 cups rolled oats: Use gluten-free oats if you follow a gluten-free diet; these form the base of your granola, providing texture and heartiness.
1/4 cup raw or granulated sugar: This is optional, but it helps caramelize the oats; adjust to taste if you’re reducing sugar.
6 tablespoons unsalted butter: Adds richness and helps the granola clump together. For a vegan option, substitute with coconut oil.
6 tablespoons honey: Acts as a natural sweetener; for vegan alternatives, maple syrup or brown rice syrup works beautifully.
2 tablespoons vanilla extract: This enhances the overall flavor profile, adding warmth and depth.
2 teaspoons almond or coconut extract: These extracts add a lovely nutty or tropical flavor, elevating your granola.
1/2 teaspoon salt: Just a pinch to balance the sweetness and ensure great flavor.

How to Make Granola for Yogurt

Preheat your oven: Start by heating your oven to 325°F (163°C). This slow, low heat is key for achieving perfectly crispy granola without burning.

Prepare the pan: Line a jelly roll pan (10″x15″ or 25cm x 38cm) with parchment paper for easy cleanup; this helps prevent sticking and burning.

Mix the wet ingredients: In a large mixing bowl, combine 1/4 cup raw or granulated sugar, 6 tablespoons unsalted butter (or coconut oil for vegan), 6 tablespoons honey (or maple syrup), 2 tablespoons vanilla extract, 2 teaspoons almond or coconut extract, and 1/2 teaspoon salt. Stir until everything is melded together.

Incorporate the oats: Add in 4 cups rolled oats, mixing everything thoroughly to ensure the oats are well-coated with the sweet, buttery mixture. This step is crucial for achieving that delightful cluster texture.

Spread and bake: Transfer the granola mixture to your lined jelly roll pan, spreading it into an even layer. Make sure not to leave any stray oats on the edges to prevent burning. Bake for about 12–16 minutes, rotating the pan halfway through. You want it to be golden, particularly at the edges, so keep an eye on it!

Stir to finish baking: After the initial bake, stir the granola well to help it brown evenly. Return it to the oven for an additional 5–10 minutes, watching closely. Test it by scooping a little to cool on a plate; if it crisps up, it’s ready to come out!

Cool completely: Once baked, allow the granola to cool fully on the pan, which takes about 30 minutes. As it cools, it will crisp up, creating those satisfying chunks that are perfect for yogurt.

Store it clean: Once cooled, transfer your granola to an airtight container. It will stay fresh for about 3–4 weeks, ready for you whenever the craving strikes!

Storing & Reheating

To maintain the freshness of your granola for yogurt, store it in an airtight container at room temperature for up to 3-4 weeks. If you need to keep it longer, consider refrigerating it for about 1-2 weeks, although storing it in the freezer can extend its life up to 3 months. For a quick pick-me-up, toss it back in the oven at 300°F (150°C) for a few minutes to refresh that lovely crunch.

Chef’s Helpful Tips

Ensure your oats are fresh to avoid a stale taste.
Room temperature ingredients yield a smoother batter, especially when mixing butter and sugars.
Pay attention to browning; if you notice one side is cooking faster, just rotate your pan.
If the granola feels too soft after cooling, a few more minutes in the oven can help achieve that desired crunch.
Feel free to customize by adding nuts, seeds, or dried fruits to personalize your granola, though reduce the oats proportionally to keep it balanced.
You can also make this ahead of time for a stress-free breakfast option throughout the week!

If you’re searching for an easy, budget-friendly recipe that blends nutrition with mouthwatering taste, you can’t go wrong with homemade granola for yogurt. It’s a delightful way to start your day or enrich your snack game, and it’s so simple to make. Experiment with different flavors and add-ins to cater to your personal preference. Before you know it, you’ll be looking forward to that satisfying crunch every time you open the jar.

Recipe FAQs

How long will this granola last?

Homemade granola can last for up to 3-4 weeks when stored in an airtight container at room temperature. If you’d like to keep it longer, consider freezing it, where it can last up to 3 months. Just remember to let it come back to room temperature before munching!

Can I add other ingredients to my granola?

Absolutely! You can enhance your granola by mixing in nuts, seeds, or dried fruits after baking. Just be sure to adjust the oat quantity so your mixture maintains balance. This will give your granola more variety and nutrition.

How can I make this granola vegan?

For a vegan version of this recipe, simply replace the unsalted butter with coconut oil, and swap out honey for maple syrup or brown rice syrup. This keeps the flavor delicious while accommodating dietary preferences.

What if my granola isn’t crispy after baking?

If your granola turns out soft after cooling, don’t worry! You can pop it back into the oven at 300°F (150°C) for an additional 5–10 minutes. Keep a close eye to prevent burning, and test it by tasting a small amount once it cools again.

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Granola for Yogurt

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Author: Danae
Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: 1 hour 5 minutes
Yield: 16 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

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Description

This Granola for Yogurt offers an irresistible balance of flavors with its crunchy oats, honey sweetness, and aromatic extracts. It’s an easy homemade treat perfect for breakfast or a quick snack, allowing you to delight in wholesome goodness without the hassle.

Ingredients

Scale

4 cups (368 grams) rolled oats (use gluten-free oats if you're gf)
1/4 cup (50 grams) raw sugar or granulated sugar (optional)
6 tablespoons (84 grams) unsalted butter or coconut oil (for vegan)
6 tablespoons (120 grams) honey (or for vegan, use maple syrup or brown rice syrup)
2 tablespoons vanilla extract
2 teaspoons almond or coconut extract
1/2 teaspoon salt

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Instructions

Preheat the oven to 325 °F (163 °C) and line a jelly roll pan (10″x15″ or 25cm x 38 cm) with parchment paper.
In a large mixing bowl, combine the sugar, butter or coconut oil, honey, vanilla extract, almond or coconut extract, and salt. Add in the oats and stir until mixed well.
Spread the granola evenly on the prepared jelly roll pan, ensuring no granola pieces are left off to the side.
Bake for 12-16 minutes, rotating the pan halfway through, until the edges start to brown. Stir and bake for another 5-10 minutes until evenly lightly browned. The granola will remain soft but will harden while cooling. Test for doneness with a small spoonful, cooling in the freezer to check crispness.
Once done, let the granola cool completely on the pan for about 30 minutes. Transfer to an airtight container for storage, lasting up to 3-4 weeks.

Notes

Substitute vegan butter or oil for a plant-based version.
Experiment with different extracts for unique flavors.
Add nuts or dried fruits for extra texture and taste.