Granola & Yoghurt (v) Recipe

Preheat and prepare

Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper or a silicone mat for easy release and cleanup.

Mix dry ingredients

In a large bowl combine 3 cups rolled oats, 1 cup chopped mixed nuts, 1/2 cup shredded coconut, 1/4 cup sunflower seeds, 1/4 cup pumpkin seeds, 1 tsp ground cinnamon and 1/2 tsp fine sea salt. Stir to evenly distribute the spices and seeds through the oats and nuts.

Make wet mixture

In a small bowl or measuring cup whisk together 1/4 cup maple syrup, 2 tbsp neutral oil and 1 tsp vanilla extract until blended.

Combine and spread

Pour the wet mixture over the dry mixture and mix thoroughly with a spatula or wooden spoon so all of the dry ingredients are lightly coated. Spread the mixture in an even, slightly compacted layer (but not too dense) across the prepared baking sheet.

Bake with stirring

Place the sheet in the preheated oven and bake for 18–22 minutes, stirring gently every 6–7 minutes to promote even toasting and cluster formation. After the last stir, press the granola gently with the back of a spatula to encourage larger clusters if desired.

Cool and add dried fruit

Remove the tray from the oven when the granola is golden and fragrant (edges will brown first). Let it cool completely on the baking sheet — it will crisp up as it cools. Once cooled, stir in 1/2 cup optional dried fruit if using. Store in an airtight container at room temperature for up to 2 weeks.

Spoon 1 cup natural or Greek yoghurt into a bowl or serving glass. If using honey or extra maple syrup, drizzle 1 tsp over the top and gently swirl.

Top the yoghurt with about 3/4 to 1 cup of the prepared granola (adjust quantity to preference). Scatter 1/2 cup fresh berries and the sliced half banana over the granola.

Finish with a little lemon zest (1/4 tsp) for brightness and 2 mint leaves for garnish if using. Serve immediately so the granola stays crunchy.