Granola for Yogurt is more than just a topping; it’s a delightful blend of crunchy oats infused with hints of sweetness, perfect for elevating a simple serving of yogurt. Whether you’re enjoying this treat at breakfast or as a wholesome snack, the warm, inviting flavors make every bite a little celebration. Homemade granola has an edge over store-bought versions — it allows you to control the sweetness and add only the ingredients you love, such as spices or nuts. Once you pull this out of the oven, the aroma alone will have everyone asking for seconds!

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 remember the very first time I decided to make granola for yogurt. It was a crisp fall morning, and I craved something warm and comforting. As the granola baked, the sweetness of honey and vanilla wafted through my kitchen, drawing my family in. Fast forward to today, and this recipe has become a staple in our home, proving that Granola for Yogurt is not only simple to whip up but also incredibly versatile. Join me as we dive into this delicious homemade granola that you’ll want to keep on hand for all your yogurt bowls!

Why You’ll Love This Recipe

Simple & Quick: Takes just 5 minutes to prep and 1 hour to bake!
Irresistible Flavor: The combination of honey, butter, and a little sea salt creates a perfect balance of sweet and savory.
Eye-Catching Appeal: The golden-brown clusters look beautiful mixed into yogurt, making any breakfast feel special.
Flexible Serving: Perfect for breakfast bowls, snacks, or as a topping for desserts.
Diet-Friendly Options: Easily made gluten-free by using gluten-free oats; suitable for vegans with simple swaps.

Ingredients You’ll Need

4 cups (368 grams) rolled oats: The base of your granola. Use gluten-free oats if you need to keep it gluten-free for dietary needs.
1/4 cup (50 grams) raw sugar or granulated sugar: A touch of sweetness. You can omit it for a less sweet granola or use a sugar substitute.
6 tablespoons (84 grams) unsalted butter or coconut oil: Adds richness and binds the granola together. Coconut oil makes this recipe vegan.
6 tablespoons (120 grams) honey: The primary sweetener. For a vegan alternative, use maple syrup or brown rice syrup.
2 tablespoons vanilla extract: It adds warmth and complexity to flavor.
2 teaspoons almond or coconut extract: Enhances the overall taste. Use almond for a nuttier flavor or coconut for something tropical.
1/2 teaspoon salt: Balances sweetness, making flavors pop.

How to Make Granola for Yogurt

Preheat the oven: Begin by heating your oven to 325°F (163°C). Line a jelly roll pan (10″x15″ or 25cm x 38cm) with parchment paper, which will help prevent sticking and make cleanup easier.

Mix the wet ingredients: In a large mixing bowl, stir together the raw sugar or granulated sugar (if using), 6 tablespoons of unsalted butter or 6 tablespoons of coconut oil, 6 tablespoons of honey, 2 tablespoons of vanilla extract, 2 teaspoons of almond or coconut extract, and 1/2 teaspoon of salt. This mixture should be well combined, fragrant, and smooth.

Combine with oats: Once your wet mixture is ready, stir in the 4 cups of rolled oats. Make sure all oats are coated evenly — this is where the magic begins, adding flavor and crunch.

Spread on the pan: Transfer the mixture to the prepared jelly roll pan. Spread it out evenly, pressing down gently to ensure an even layer, avoiding any stray oats that might burn.

Bake to perfection: Bake for 12-16 minutes, rotating the pan halfway through. Keep an eye on it; you want the granola to be just starting to turn golden brown at the edges. After the initial bake, stir thoroughly and return it to the oven for another 5-10 minutes until it’s uniformly lightly browned. Remember, it will still be soft but will crisp up as it cools — so patience is key!

Cool completely: Let the granola cool in the pan for about 30 minutes. This step is crucial as cooling helps it to firm up and become crunchy. After it’s cooled, crumble any large clusters if you prefer smaller bits.

Store it in an airtight container at room temperature for up to 3-4 weeks. Enjoy your granola whenever the craving strikes — whether as a delicious topping for yogurt, sprinkled over smoothie bowls, or just by the handful!

Storing & Reheating

To keep your granola fresh, store it in an airtight container at room temperature for up to 3-4 weeks. If you prefer to keep it longer, refrigerate the granola for up to 2 months. For extended storage, freeze it in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy, simply reheat it in a low oven (about 300°F or 149°C) for about 5-10 minutes to revive the crunch. Just a gentle warm-up can bring back its delightful texture!

Chef’s Helpful Tips

Be careful not to overbake your granola; it can go from golden to burnt pretty quickly. Trust your senses!
If you want a richer flavor, let your unsalted butter come to room temperature before mixing it with the other ingredients.
Avoid stirring the granola too much while it’s baking; letting it form clumps can create those lovely crunchy clusters you want.
Feel free to customize: add spices like cinnamon or nutmeg, or toss in dried fruits and nuts once the granola has cooled for added nutrition and flavor.
This recipe is great for meal prep — make a big batch and portion it out for the week ahead.

You can adjust the sweetness based on personal preference, making this granola perfect for everyone!

Granola for yogurt fits seamlessly into any lifestyle, whether you’re a busy parent, health-conscious eater, or student living on the go. It packs flavor, texture, and creativity into every delicious bite. No more boring breakfasts or snacks! Making your own granola allows you to personalize ingredients to your taste, inviting endless experimentation. Pair it with fresh fruit, mix it into smoothies, or take it on hikes — the versatility is endless.

Enjoy exploring this delightful recipe, and don’t hesitate to adjust it to suit your family’s tastes. Happy snacking!

Recipe FAQs

How do I make this granola nut-free?

To make this granola nut-free, simply replace almond or coconut extract with an additional teaspoon of vanilla extract. Ensure that any add-ins, like dried fruit or seeds, are also nut-free.

Can I add other ingredients to this granola?

Absolutely! Feel free to mix in your favorite nuts, seeds, or dried fruits after the granola has cooled completely. Just keep in mind that certain add-ins may alter the granola’s texture.

How can I make this granola less sweet?

If you prefer a less sweet granola, you can reduce the amount of honey or sugar used in the recipe, or even omit the granulated sugar entirely. The result will still be delicious, just not as sweet!

Can I use instant oats instead of rolled oats?

Using instant oats is not recommended, as they don’t provide the same texture and crunch you’re after. Stick with rolled oats for the best results!

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Granola for Yogurt

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Author: Peter
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

Enjoy this homemade granola for yogurt that brings together rolled oats, honey, and warm vanilla flavors. It’s easy to make and perfect for breakfast or as a healthy snack.

Ingredients

Scale

4 cups (368 grams) rolled oats
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 your oven to 325°F (163°C) and line a jelly roll pan with parchment paper.
In a large mixing bowl, combine sugar, butter or coconut oil, honey, vanilla extract, almond or coconut extract, and salt. Mix in the oats.
Pour the granola mixture onto the prepared jelly roll pan and spread evenly, ensuring no stray pieces are on the sides.
Bake for 12-16 minutes, rotating halfway, until edges brown. Keep a close watch during baking. Stir and bake an additional 5-10 minutes until lightly browned. Test doneness by cooling a spoonful in the freezer briefly.
Allow the granola to cool completely on the pan for about 30 minutes. Store in an airtight container for up to 3-4 weeks.

Notes

For a vegan option, replace butter with coconut oil and honey with maple syrup.
Ensure granola is stored in an airtight container to maintain its crunchiness.
Feel free to add nuts or seeds to customize your granola.