Granola for Yogurt
Granola for yogurt is a delightful breakfast staple that transforms your morning routine into something special. This crunchy, sweet treat combines rolled oats with a hint of butter (or coconut oil for our vegan friends), a touch of sweetness from honey or maple syrup, and a delightful blend of vanilla and almond extracts. It’s perfect for sprinkling over yogurt, adding texture and flavor to your morning bowl, or even enjoying on its own as a snack. What truly stands out is its homemade nature; you get to control every ingredient, ensuring there are no preservatives or unwanted sugars lurking in your breakfast.
Table of Contents
When I first tried making granola at home, I wasn’t sure what to expect. I had grown accustomed to store-bought versions, which often contained more sugar than necessary and didn’t pack the same crunch I craved. The first attempt at this granola was a revelation. The aroma wafting through my kitchen was incredible, and the finished product far exceeded anything I could purchase. Now, with just a few basic ingredients, I can whip up a batch of granola for yogurt that satisfies both my cravings and my health goals. It’s easy, budget-friendly, and perfect for anyone looking to elevate their breakfast experience!
Why You’ll Love This Recipe
- Simple & Quick: Just 5 minutes of prep and 60 minutes in the oven yield 16 servings.
- Irresistible Flavor: A harmonious blend of sweetness and warmth from vanilla and almond extracts.
- Eye-Catching Appeal: Golden-brown clusters are as attractive as they are delicious.
- Flexible Serving: Perfect for breakfast, snacks, or even topping your favorite desserts.
- Diet-Friendly Options: Easily adaptable for gluten-free and vegan diets.
Ingredients You’ll Need
- 4 cups rolled oats: The heart of your granola; use gluten-free oats if you’re aiming for a gluten-free treat.
- 1/4 cup raw sugar or granulated sugar (optional): Adds a hint of sweetness; adjust according to your taste.
- 6 tablespoons unsalted butter or coconut oil: Provides richness; coconut oil is a great vegan alternative.
- 6 tablespoons honey or maple syrup: The glue that holds your granola together; for a vegan version, maple syrup or brown rice syrup works beautifully.
- 2 tablespoons vanilla extract: Enhances the sweetness and aroma.
- 2 teaspoons almond or coconut extract: Helps develop complex flavors that keep you coming back for more.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
How to Make Granola for Yogurt
Preheat the oven: Start by heating your oven to 325°F (163°C). Preparing your jelly roll pan with parchment paper is next, ensuring easy cleanup and preventing sticking. A jelly roll pan (10″x15″) works best for even baking.
Mix the ingredients: In a large mixing bowl, stir together 1/4 cup raw sugar (or granulated sugar if you prefer), 6 tablespoons unsalted butter (or melted coconut oil if you’re going for vegan), 6 tablespoons honey (or your chosen syrup for vegan), and both 2 tablespoons vanilla extract and 2 teaspoons almond or coconut extract along with 1/2 teaspoon salt. The mixture should be well combined, presenting a deliciously sweet aroma as it comes together.
Combine with oats: To this sugary mixture, add in the 4 cups rolled oats. Stir thoroughly until every oat is coated in the buttery sweetness, establishing a rich base for your granola.
Spread and bake: Transfer the oat mixture to your prepared jelly roll pan and spread it into an even layer. Avoid any stray pieces that could burn as they bake. Pop the pan into your preheated oven, baking for 12-16 minutes. Remember to rotate the pan halfway through, keeping a close eye as the edges begin to turn golden brown. Afterward, stir the mixture thoroughly and return it to the oven for another 5-10 minutes, ensuring an even, crispy texture.
Cool completely: Once your granola is uniformly light brown, take it out and let it cool completely on the pan for about 30 minutes. The cooling time is crucial, as it allows the granola to firm up nicely. If it’s still a little soft after cooling, feel free to pop it back in the oven for extra crispness.
Store it: Once cooled, transfer your homemade granola into an airtight container, where it can be kept at room temperature for up to 3-4 weeks. Enjoy it as a topping for yogurt, a snack on its own, or even sprinkled over ice cream for a lovely crunch!
Storing & Reheating
To keep your granola fresh, store it in an airtight container at room temperature, where it will stay delicious for up to 3-4 weeks. For longer storage, you can refrigerate it in a sealed container, which will maintain its quality but is not strictly necessary. If you want to freeze it, keep it in an airtight container for up to 3 months. When ready to enjoy, just grab your desired amount, and if you prefer it warm, pop it in a preheated oven at 300°F (149°C) for about 5 minutes, keeping a close eye on it to avoid burning. Note that the texture may soften slightly over time, but baking it briefly can help refresh that crunch!
Chef’s Helpful Tips
- Avoid burning by stirring the granola every few minutes during baking, especially as it approaches the final stage.
- Ensure butter or coconut oil is melted to combine easily with other ingredients, leading to a cohesive granola mixture.
- If you enjoy a sweeter granola, feel free to add an extra spoonful of honey or sugar into the mix before baking.
- If the granola softens too much post-cooling, return it to the oven for an additional 5 minutes to regain that perfect crisp.
- Experiment with add-ins like nuts, seeds, or dried fruits to make this granola your own!
Granola for yogurt is the kind of recipe that invites creativity, allowing you to mix in your favorite flavors and ingredients. Whether you savor it with yogurt, milk, or on its own, there’s something incredibly satisfying about knowing you’ve made it from scratch. So, go ahead and give it a try! This granola recipe is bound to become a beloved staple in your kitchen. The possibilities are endless, so let your imagination run wild!
Recipe FAQs
Can I customize the add-ins for my granola?
Absolutely! Feel free to incorporate any nuts, seeds, or dried fruits you enjoy. Just remember to keep an eye on how it affects baking time, as some ingredients may cook faster or slower than the oats.
How long does granola stay fresh?
When stored correctly in an airtight container at room temperature, granola can last for about 3-4 weeks. If preserved in the refrigerator or freezer, it can last much longer.
Can I make this granola vegan?
Yes! Simply substitute unsalted butter with coconut oil and honey with maple syrup or brown rice syrup. Both swaps work beautifully to create a delicious vegan granola.
Why did my granola not get crispy?
If your granola is too soft after cooling, it might need a bit more time in the oven. Strategically checking at the end of the baking time by sampling and cooling a small bit can help ensure you achieve that perfect crisp!
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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 features a delightful blend of rolled oats, honey, and rich vanilla extract. Perfect for adding a crunchy, sweet touch to your morning yogurt or simply enjoying as a snack. Easy to prepare, this granola is packed with flavor and perfect for health-conscious food lovers.
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 with parchment paper.
- In a large bowl, combine sugar, butter or coconut oil, honey, vanilla extract, almond or coconut extract, and salt. Mix in the rolled oats until well combined.
- Spread the oat mixture onto the lined jelly roll pan in an even layer, ensuring there are no pieces off to the side.
- Bake for 12-16 minutes, rotating the pan halfway through until the edges turn golden. Stir the mixture and bake for another 5-10 minutes until lightly browned.
- Allow the granola to cool on the pan for about 30 minutes before transferring to an airtight container for storage.
Notes
For a vegan option, substitute honey with maple syrup or brown rice syrup.
Store granola in an airtight container for freshness up to 3-4 weeks.
You can adjust the sweetness by modifying the amount of sugar used.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 5g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
