Homemade Granola Bowl
A simple, golden, chunky granola paired with thick Greek yoghurt, seasonal fruit, and a drizzle of honey. Breakfast that looks and tastes like it belongs in your favourite brunch spot.
Servings 8
Calories 380kcal
Cost 6
Equipment
- One large mixing bowl
- A rimmed baking tray lined with baking parchment
- A spatula or large spoon
- A jar or airtight container for storing the granola
Ingredients
- 300 g rolled oats
- 100 g mixed nuts roughly chopped
- 50 g desiccated coconut
- 3 tablespoons coconut oil melted
- 80 ml pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of flaky sea salt
- 50 g dried fruit (added after baking)
Per Bowl:
- 150 g full-fat Greek yoghurt
- Generous handful of fresh fruit
- 1 tablespoon runny honey or maple syrup
- 1 tablespoon nut butter optional
- Scattering of seeds optional
Instructions
- Preheat the oven to 160°C (140°C fan / 325°F). Line a large rimmed baking tray with parchment.
- Combine oats, nuts, coconut, cinnamon, and salt in a large bowl.
- Mix melted coconut oil, maple syrup, and vanilla. Pour over the dry ingredients and stir until evenly coated.
- Spread onto the prepared tray and press down firmly with a spatula.
- Bake for 35–40 minutes, rotating the tray halfway through. Do not stir.
- Cool completely on the tray, then break into chunks and fold in dried fruit.
- To assemble: spoon yoghurt into a bowl, top with granola, fresh fruit, a drizzle of honey, and any extras you like.
Notes
Store granola in a sealed jar for up to two weeks. Freezes well for up to three months. Do not add the dried fruit before baking as it will burn. Full-fat yoghurt gives the best results.