Creamy Greek Yogurt with Crunchy Granola

Ingredients 0/24

Step 1

Gently heat your oven to 300°F (150°C) and lining two baking sheets with parchment paper. In a small jar, mix the walnuts and honey together, then set it aside for later. In a large bowl, combine the oats, groats, buckwheat flakes, almonds, hazelnuts, sunflower seeds, and spices—cinnamon, nutmeg, allspice, and ginger—and give everything a good toss to mix well.

Step 2

In a small saucepan over low heat, stir together the olive oil, coconut sugar, and brown rice syrup until everything melts and blends, about five minutes. Take it off the heat and add the vanilla extract. Pour this syrupy mixture over the dry ingredients and stir until everything is evenly coated. Spread the granola mixture out on your prepared baking sheets.

Step 3

Pop the trays into the oven and bake for 25 minutes. Then, give the granola a good stir, switch the trays around, and bake for another 15 minutes. Stir and rotate once more, baking until the granola turns a lovely golden brown—this should take about 15 more minutes. Once baked, sprinkle the shredded coconut, flax seeds, and raisins over the warm granola and toss them in. Turn the oven off, leave the trays inside, and prop the door open with a wooden spoon so the granola can cool gently for about 10 minutes. Then take it out to cool completely.

Step 4

To serve, spoon half a cup of yogurt into a bowl, top with about a third of a cup of granola, scatter some fresh raspberries, and finish with a spoonful of the walnut-honey mix. Repeat for the rest of your servings and enjoy!