Granola for Yogurt
Making your own granola for yogurt is not only rewarding but also elevates your breakfast or snack experience to a whole new level. This homemade blend of rolled oats, sweeteners, and aromatic extracts creates a crunchy topping that adds texture and flavor to your favorite yogurt. Unlike store-bought options laden with preservatives and often too much sugar, this granola recipe offers a wholesome choice that can be customized to suit your taste.
Table of Contents
I first discovered the joy of making granola during a weekend kitchen experiment with friends. As we mixed the oats and watched the timer count down, our kitchen filled with the most amazing scent of toasted oats and sweet honey. The moment it was done baking, we could hardly wait for it to cool before digging in. Whether served with creamy yogurt and fresh fruit or simply snacked on throughout the day, this granola for yogurt is a delightful treat that you’ll love to keep on hand.
Why You’ll Love This Recipe
- Simple & Quick: You can whip this granola up in just 5 minutes of prep, plus 60 minutes of cooking time.
- Irresistible Flavor: The blend of honey, vanilla extract, and almonds brings a delightful sweetness and richness.
- Eye-Catching Appeal: The golden-brown granola looks as good as it tastes and makes breakfast feel special.
- Flexible Serving: Perfect for breakfast, snack time, or even as a topping for desserts.
- Diet-Friendly Options: Easily adaptable to be vegan or gluten-free with simple swaps for butter and sweeteners.
Ingredients You’ll Need
- 4 cups rolled oats: The base of your granola. Use gluten-free oats for a gluten-free version.
- 1/4 cup raw sugar or granulated sugar (optional): Adds a touch of extra sweetness. Feel free to omit if desired or use your preferred sweetener.
- 6 tablespoons unsalted butter (or coconut oil for vegan): Provides richness and helps clump the oats together.
- 6 tablespoons honey (or maple syrup for vegan): Natural sweetness and helps in caramelization.
- 2 tablespoons vanilla extract: Adds depth of flavor; pure vanilla extract is always best.
- 2 teaspoons almond or coconut extract: Enhances the nutty flavor and brings out the aroma.
- 1/2 teaspoon salt: Balances the sweetness and enhances the overall flavor profile.
How to Make Granola for Yogurt
Preheat the oven: Heat your oven to 325°F (163°C). This temperature is perfect for getting that golden crunch while not burning the oats.
Prepare the pan: Line a jelly roll pan (10″x15″ or 25cm x 38 cm) with parchment paper. This makes clean-up a breeze and prevents sticking.
Mix the ingredients: In a large mixing bowl, stir together 1/4 cup raw sugar (or granulated sugar), 6 tablespoons unsalted butter (or coconut oil), 6 tablespoons honey, 2 tablespoons vanilla extract, 2 teaspoons almond or coconut extract, and 1/2 teaspoon salt until well combined. The mixture should be smooth and slightly warm from the melted butter.
Combine with oats: Stir in 4 cups rolled oats, ensuring they are well coated with the sweet mixture. This will help your oats clump together while baking.
Spread the mixture: Transfer the oat mixture to your prepared baking pan. Spread it into an even layer, making sure there are no bits of granola off to the side that could burn.
Bake to perfection: Bake for 12-16 minutes, rotating the pan halfway through. Keep an eye on it, as different ovens can vary in temperature. When the edges start to turn golden brown, give it a good stir, then continue baking for another 5-10 minutes until uniformly lightly browned. The granola will feel soft but will crisp as it cools.
Cool and store: Allow the granola to cool completely in the pan for about 30 minutes. Once it has cooled, transfer it to an airtight container. This granola will keep well for up to 3-4 weeks, but trust me, it won’t last long!
Storing & Reheating
Store your homemade granola at room temperature in an airtight container for up to 3-4 weeks. For longer storage, you can refrigerate it in a tightly sealed container for up to 2 months or freeze it for up to 3 months. To enjoy it after freezing, simply let it thaw at room temperature, or for a crispy texture, pop it in a preheated oven at 350°F (175°C) for about 5 minutes.
Chef’s Helpful Tips
- Avoid burning: Keep a close watch during the last minutes of baking, as granola can quickly go from perfect to overdone.
- Sweetener flexibility: If you prefer a milder sweetness, reduce the honey or sugar to suit your taste.
- Crispiness checks: To test your granola’s crispiness, use a spoonful, freeze it briefly, and check the texture.
- Batch size: This recipe makes a generous amount; consider halving it if you’re trying it out for the first time.
It’s thrilling how easily you can transform simple ingredients into something that brings joy to your mornings or evenings. Ready to give it a try?
Recipe FAQs
Can I customize my granola?
Absolutely! Feel free to add nuts, seeds, dried fruits, or even chocolate chips after baking for extra flavor and nutrition.
How do I make it vegan?
Simply substitute unsalted butter with coconut oil and use maple syrup instead of honey. It’s just as delicious!
Can I adjust the sweetness?
Yes, you can reduce the sugar or honey to your preference. Just keep in mind it might affect the granola’s final crispiness.
How can I tell if my granola is done baking?
Look for a light golden color, especially around the edges. If it’s crispy after cooling, it’s ready! If you like it crunchier, pop it back in the oven for a few more minutes.
What are you waiting for? Get the oats ready and dive into this deliciously simple granola for yogurt. You’ll wonder why you ever bought the store-bought kind! Enjoy your creation atop creamy yogurt or even as a snack on its own—it’s that good!
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📖 Recipe Card
Granola for Yogurt
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Granola for Yogurt recipe is a delightful combination of rolled oats, honey, and butter. It’s easy to make and adds a crunchy, wholesome touch to your yogurt, perfect for breakfast or a midday snack.
Ingredients
- 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 maple syrup (for vegan)
- 2 tablespoons vanilla extract
- 2 teaspoons almond or coconut extract
- 1/2 teaspoon salt
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 sugar, butter or coconut oil, honey, vanilla extract, almond or coconut extract, and salt. Stir in the oats.
- Transfer the mixture to the prepared jelly roll pan and spread it into an even layer, ensuring no granola pieces are off to the side.
- Bake for 12-16 minutes, rotating the pan halfway through until the edges start to brown. Stir the granola and bake for another 5-10 minutes until uniformly lightly browned.
- Let the granola 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, substitute unsalted butter with coconut oil and honey with maple syrup.
Feel free to customize with nuts or dried fruits after baking for added flavor.
Store the granola in an airtight container for maximum freshness.
Nutrition
- Serving Size: 1/4 cup
- Calories: 165
- Sugar: 5 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg
