Baked Granola with Yogurt and Dried Fruit, Fresh, Crunchy, and Fiber-Rich
🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams rolled oats/instant oatmeal
- 50 grams almonds, coarsely chopped
- 50 grams cashews, coarsely chopped
- 30 grams pumpkin seeds
- 30 grams sunflower seeds
- 30 grams desiccated coconut
- 60 ml liquid coconut oil
- 70 ml maple syrup or honey
- 1/4 tsp fine salt
- 1/2 tsp vanilla powder
- 80 grams mixed dried fruit (raisins, cranberries, chopped apricots)
- 400 grams plain yogurt, for serving
- to taste fresh fruit, sliced (banana, strawberry, or mango), for serving
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👩🍳 Instructions
- 1 Preheat the oven to 300°F (150°C) and prepare a flat baking sheet lined with parchment paper.
- 2 In a large bowl, combine the oats, chopped almonds, chopped cashews, pumpkin seeds, sunflower seeds, and desiccated coconut. Stir until well mixed.
- 3 In a separate bowl, mix the liquid coconut oil, maple syrup, salt, and vanilla powder. Stir until well combined.
- 4 Pour the liquid mixture into the oat and nut mixture. Stir until all the dry ingredients are evenly coated with the liquid.
- 5 Spread the granola mixture evenly over the baking sheet, keeping it thin so it bakes evenly and turns out crunchy.
- 6 Bake for 25-30 minutes, stirring gently every 10 minutes so it browns evenly and doesn't burn at the edges.
- 7 Remove the granola once it's golden brown, then let it cool completely on the baking sheet (it will get even crunchier as it cools).
- 8 Once cooled, mix the dried fruit into the granola and stir until well combined.
- 9 Store the granola in an airtight jar if not serving it right away.
- 10 To serve, pour the plain yogurt into a bowl, sprinkle with granola to taste, and top with fresh fruit slices.
💡 Tips
• Don't spread the granola too thick on the baking sheet, as this will make the center less crunchy — it's best to spread it out in a thin, even layer.
• Add the dried fruit after the granola has finished baking and cooled down, not before baking, so the fruit doesn't burn or become too tough.
• Granola can be stored in an airtight jar for up to 2 weeks at room temperature, so you can make a large batch to keep on hand for breakfast.
• For a vegan version, replace the honey with pure maple syrup and make sure to use a plant-based yogurt.
📊 Nutrition Facts / serving
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