Granola for Yogurt is one of those delightful creations that transforms a simple breakfast into something extraordinary. With its crispy golden oats, a hint of sweetness, and a blend of warm vanilla and almond flavors, it’s like having a warm hug in a bowl. When I first made this granola, I was surprised at how easy it was and how quickly it became a staple in my kitchen. From topping yogurt to sprinkling over smoothie bowls, this versatile mix has a special place in my heart and a pretty big spot in my pantry as well.

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

What really sets this granola apart from store-bought versions is the homemade touch, allowing you to control the sweetness and flavors. Plus, it’s budget-friendly, saving you from overpriced packages that never quite deliver on taste. You can make a large batch in under an hour, and with just a few simple ingredients, you’ll have enough of this crunchy goodness to last for weeks. I’m excited for you to give this recipe a try—it’s an absolute joy to make and eat!

Why You’ll Love This Recipe

Simple & Quick: Just 5 minutes of prep time and around an hour in the oven for a large batch.
Irresistible Flavor: The combination of honey or maple syrup with vanilla and almond extract creates a heavenly aroma and taste.
Eye-Catching Appeal: The golden clusters are not only delicious but also beautifully arranged atop your yogurt or smoothie.
Flexible Serving: Enjoy it for breakfast, as a snack, or even as a topping for desserts.
Diet-Friendly Options: With easy swaps for dairy and sweetness, this granola can be gluten-free and vegan without losing its charm.

Ingredients You’ll Need

4 cups (368 grams) rolled oats: These provide the hearty base. For gluten-free versions, make sure to use certified gluten-free oats.
1/4 cup (50 grams) raw sugar or granulated sugar (optional): Adds sweetness. You can omit this or adjust based on your taste.
6 tablespoons (84 grams) unsalted butter or coconut oil: Butter enriches the flavor, while coconut oil keeps it vegan-friendly.
6 tablespoons (120 grams) honey or maple syrup: Sweetens the mix naturally. For vegans, maple syrup or brown rice syrup is a great alternative.
2 tablespoons vanilla extract: This provides a warm, comforting flavor. Using pure vanilla enhances the taste significantly.
2 teaspoons almond or coconut extract: These extracts add a lovely depth. Feel free to substitute with other flavors.
1/2 teaspoon salt: Balances the sweetness and enhances overall flavors.

How to Make Granola for Yogurt

Preheat the Oven: Heat your oven to 325 °F (163 °C) and line a jelly roll pan (10″x15″ or 25cm x 38 cm) with parchment paper to prevent sticking and promote even baking.

Mix Wet Ingredients: In a large mixing bowl, combine 1/4 cup (50 grams) raw sugar, 6 tablespoons (84 grams) unsalted butter, 6 tablespoons (120 grams) honey, 2 tablespoons vanilla extract, 2 teaspoons almond extract, and 1/2 teaspoon salt. Stir well until everything is fully incorporated and smooth.

Add the Oats: Stir in 4 cups (368 grams) rolled oats. Make sure each oat is coated with the heavenly mixture; this will create those crunchy clusters as it bakes.

Transfer and Spread: Pour the granola mix into the prepared jelly roll pan. Spread it out into an even layer, ensuring no stray pieces are left which might burn.

Bake: Place the pan in the preheated oven and bake for 12-16 minutes, rotating halfway through. You’re looking for the edges to start turning golden brown. Stir the granola thoroughly and then bake for another 5-10 minutes until evenly browned. Test doneness by cooling a small spoonful in the freezer; if it crisps up, it’s done.

Cool Completely: Allow the granola to cool on the pan for about 30 minutes. It will crisp up as it cools. Store in an airtight container for perfect freshness.

Storing & Reheating

To keep your granola fresh, store it in an airtight container at room temperature for up to 3-4 weeks. If you’d like to refrigerate it, ensure it’s in a sealed container to prevent moisture. For longer storage, you can freeze it for up to 3 months—just place it in a freezer-friendly bag or container. If you find that it softens over time, you can quickly re-crisp it in a 350 °F (177 °C) oven for about 5-10 minutes.

Chef’s Helpful Tips

Avoid burning: Keep a close eye during the last stages of baking; all ovens are different.
Make ahead: This granola can be made in large batches, making breakfast prep a breeze for those busy mornings.
Customize flavors: Add your favorite nuts or seeds for additional crunch and nutritional benefits.
Experiment with sweetness: Feel free to adjust the sugar and syrup amounts based on your taste preferences.
Texture troubleshooting: If it’s too soft after cooling, a quick stint in the oven can resolve this.

It’s impossible not to enjoy this homemade granola! Not only is it simple to prepare, but it also opens the door for a world of flavor possibilities. The perfect way to kickstart your day, or as a nutritious topping for nearly everything.

Recipe FAQs

How can I make this granola gluten-free?

Using certified gluten-free rolled oats is the simplest way to adapt this recipe for a gluten-free diet. Ensure that your sugar and any additional ingredients are also gluten-free.

Can I add nuts or seeds?

Absolutely! Feel free to mix in your favorite nuts or seeds—almonds, pecans, or pumpkin seeds work beautifully. Just remember to adjust the total amount of oats if you add too much extra ingredient to maintain that perfect balance.

What can I substitute for honey if I want to make it vegan?

Maple syrup or brown rice syrup are excellent substitutes for honey in this recipe. Both add a wonderful sweetness and can maintain the moist texture needed for the granola.

How can I use this granola besides topping yogurt?

This granola is perfect as a snack on its own, sprinkled over smoothie bowls, or even served with milk like traditional cereal. You can also add it to baking recipes such as muffins or cookie dough for extra crunch!

More Breakfast Recipes

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Granola for Yogurt

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Author: Anna
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 is a delightful mix of rolled oats, honey, and rich flavors, perfect for a quick breakfast or a healthy snack. It’s easy to prepare and will keep you satisfied all day!

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 maple syrup (for vegan)
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). 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.
Spread the mixture evenly onto the prepared jelly roll pan, avoiding any stray granola pieces that could burn.
Bake for 12-16 minutes, rotating the pan halfway through, until the edges begin to brown. Monitor closely, stir, then bake another 5-10 minutes or until lightly browned. Test for doneness by cooling a small spoonful.
Allow to cool completely on the pan for about 30 minutes before transferring to an airtight container.

Notes

For a vegan version, substitute honey with maple syrup.
Store granola in an airtight container for 3-4 weeks for optimal freshness.
Feel free to add nuts or dried fruits for extra flavor and texture.