Granola for Yogurt

This granola is one of those simple but powerful additions that can turn a plain bowl of yogurt into something a bit more special. It’s golden and toasty with a light crunch, and it’s sweet but not cloying. This granola is made with pantry staples, comes together in minutes, and stores beautifully. It’s also naturally gluten-free and can be made vegan with two easy swaps.

Things have been chaotic the last month, leaving no time for new recipes. So here’s a really simple one!

What’s the Best Granola for Yogurt?

The best granola for yogurt is a light, loose-crumb granola that incorporates seamlessly into every bite. While many commercial brands focus on large, hard-to-chew clusters, a plain toasted oat granola is often superior for three reasons:

• Better distribution – loose granola ensures you get a consistent crunch in every spoonful of yogurt, rather than hitting one giant, distracting chunk.
• Allergy friendly – a nut-free and seed-free base is the safest choice for school lunches or households with sensitive allergies. Just use more vanilla in place of the almond extract!
• Customizable sweetness – without heavy binders like egg whites or extra syrups needed for clumping, the natural toasted flavor of the oats can shine through without being overly sugary.

Ingredient Notes

Please scroll down for the full recipe! These are just notes on the ingredients.

• Rolled oats – make sure to use old-fashioned rolled oats, not quick oats or steel-cut. If you’re gluten-free, check the label to make sure they’re certified gluten-free.
• Butter or coconut oil – both work well. Butter gives a rich, traditional flavor, while coconut oil makes this vegan and adds a subtle coconut note. If you want to keep it dairy-free but don’t want any coconut flavor, then use refined coconut oil.
• Honey, maple syrup or brown rice syrup – honey adds floral notes and more depth, while brown rice syrup is a great vegan alternative that still helps bind the granola. Maple syrup also works, but doesn’t blend in as nicely with the almond or coconut extracts.
• Sugar – this is entirely optional. I forgot to add it once and thought the granola didn’t taste like much. Then a few people came over, tried it, and some preferred it to the version with sugar. I’ve also made it with two tablespoons of sugar instead of four, and even that was tasty.
• Vanilla extract – two tablespoons of vanilla isn’t a typo. If you prefer to use less vanilla or more almond or coconut extract, ensure the liquid amount remains the same (2 tablespoons + 2 teaspoons). If you only want to use 1 tablespoon of vanilla, for example, then add a tablespoon of water to make up for the lost tablespoon of vanilla.
• Almond or coconut extract – either adds a little extra something to the flavor. Almond gives a bakery-style taste, while coconut plays up the tropical notes if you’re using unrefined coconut oil.

How to Make It

This recipe is all about simplicity. You just mix the wet ingredients with the sugar and salt, stir in the oats, and bake until golden. No need to fuss with stovetops or watch thermometers.

Line your baking sheet with parchment so cleanup is easy and nothing sticks. Transfer the granola to the pan. If you’re using a really large baking sheet, make sure there aren’t any stray oats away from the rest of the oats. They’ll burn quickly.

After the first bake, give everything a stir to ensure even browning. Then bake a little longer until it’s just starting to turn golden brown all over. It’ll still be soft but crisps up as it cools.

Tips for Success

• Watch closely near the end – ovens vary, so keep a close eye during the last few minutes to avoid burning.
• Stir after baking – stirring halfway through and again when it comes out of the oven ensures even texture.
• Let it cool completely – it won’t crisp up while in the oven! It firms up as it cools. If you find that it’s too soft for you after it’s cooled completely, you can return it to the oven. Near the end of the baking time, you can test for doneness by scooping out a small spoonful (about half a teaspoon) and placing it on a tiny plate. Then, pop it into the freezer for a minute or two. If it crisps up once cooled, the granola is ready to come out of the oven.
• Don’t overbake – the color deepens quickly in the last few minutes. Lightly golden is perfect.

How to Make Ahead and Store

This granola stores wonderfully, making it great for meal prep or gifting.

• Make ahead – bake and cool the granola completely, then transfer it to an airtight container or zip-top bag.
• Room temperature storage – store in a cool, dry place for up to 3–4 weeks. It stays crisp if sealed well.
• Freeze it – for longer storage, freeze in a sealed container for up to 3 months. Let it come to room temp before using.

Granola for Yogurt

Author Erin Dooner

Course Breakfast

Cuisine American

Servings 16

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Prep Time 5 minutes mins

Cook Time 22 minutes mins

Total Time 1 hour hr

This granola is one of those simple but powerful additions that can turn a plain bowl of yogurt into something a bit more special. It’s also naturally gluten-free and can be made vegan with two easy swaps.

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Ingredients

• ▢ 4 cups (368 grams) rolled oats use gluten-free oats if you're GF
• ▢ 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 for vegan, use maple syrup or brown rice syrup
• ▢ 2 tablespoons vanilla extract
• ▢ 2 teaspoons almond or coconut extract
• ▢ 1/2 teaspoon salt

Instructions

• Heat the oven to 325 °F (163 °C). Line a jelly roll pan (10″x15″ or 25cm x 38 cm) with a piece of parchment paper.
• In a large mixing bowl, stir together the sugar, butter or coconut oil, honey, vanilla extract, almond or coconut extract and salt. Stir in the oats.
• Transfer the granola to the prepared jelly roll and spread into an even layer. Make sure there aren’t any stray granola pieces off to the side that will burn.
• Bake for 12-16 minutes, rotating the pan halfway through, until the granola near the edges of the pan starts to brown. Keep a close eye on it as all ovens are different. Stir the granola thoroughly and then bake for another 5-10 minutes or until uniformly lightly browned. The granola will still be soft but will crisp up as it cools. If you find that it’s too soft for you after it’s cooled completely, you can stick it back in the oven. Toward the end of the baking time, you can test for doneness by scooping out a small spoonful (about half a teaspoon), placing it on a tiny plate, and popping it into the freezer for a minute or two. If it crisps up once cooled, the granola is ready to come out of the oven.
• Let the granola cool completely on the pan, about 30 minutes. Store in an airtight container for up to 3-4 weeks.

Notes

• If you’d like to reduce the vanilla or increase the coconut or almond extract, make sure you keep the liquid amount the same (2 tablespoons + 2 teaspoons). You can use water in place of some of the extract.
• This recipe yields 4 cups of granola.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Serving: 0.25 cupCalories: 99kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 107mgPotassium: 9mgFiber: 0.02gSugar: 10gVitamin A: 131IUVitamin C: 0.04mgCalcium: 5mgIron: 0.3mgNet Carbs: 13

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