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Yoghurt with granola
Also known as yogurt with granola · granola and yoghurt · yoghurt granola bowl · yogurt parfait
Thick strained yoghurt with toasted oat clusters. Sour against sweet, soft against crunch — most of the appeal is the contrast.
Typical serving
330 kcal
usually 250–420 kcal
| 17 g | |
| 42 g | |
| 10 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- an oven
- the granola keeps a fortnight — double it and only do this once
Ingredients
Serves 2 · dimmer marks are storecupboard
- 250ggreek yoghurt
- 60grolled oats
- 30galmonds and seeds
- 1 tbsphoney
- 2 tspoil
- 2 handfulsberries
Method
4 steps
fold · 4m
Oats, nuts, honey and oil mixed until every oat is coated and it clumps when you squeeze it.
roast · 22m walk away
Spread on a tray at 160°C and stirred once. Pressed flat rather than loose if you want clusters.
rest · 25m walk away
Left completely alone on the tray to cool. The clusters set as the honey crystallises — broken up warm, it stays loose granola forever.
finish · 2m
Yoghurt into bowls, granola over, berries. Strained yoghurt carries about twice the protein of unstrained, purely because the whey water is gone.
Worth knowing
Granola clusters hold together because of a sugar syrup that crystallises as it cools, which is why a lower-sugar granola is always loose.
Strained yoghurt has roughly twice the protein of unstrained, simply because removing the whey water concentrates what is left.
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