Homemade Granola with Yogurt
A crunchy mix of oats, nuts and seeds baked with honey and cinnamon, served with yogurt. Granola can be prepared for the week and stored in a jar.
- Time
- 30 min
- Serving
- 531 kcal
- Ingredients
- ≈ $1.92
- Protein
- 17 g
Ingredients
- 1 Rolled oatspack 400 g ≈ $2.60 50 g
- 2 Honey 12 g
- 3 Sunflower oil 5 ml
- 4 Walnutspack 150 g ≈ $4.00 10 g
- 5 Sunflower seedspack 200 g ≈ $2.00 10 g
- 6 Raisinspack 200 g ≈ $2.40 15 g
- 7 Plain yogurtpack 300 g ≈ $2.10 150 g
- 8 Cinnamon 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat the oven to 160°C, line a medium baking sheet with parchment.
Mix the oats, nuts and seeds with the honey, butter and cinnamon.
Spread the mixture in an even layer on the baking sheet.
Bake at 160°C for twenty minutes, stirring once; the color should be golden.
Cool on the baking sheet to room temperature; the mixture will become crisp.
Add the raisins6 and mix.
Serve the granola with yogurt; if desired, dust with extra cinnamon.
Store and portion for the week: keep in a closed jar in a dark place for up to one week; you can prepare several portions at once and use as needed.
Tips
- Why it works
- Use 160°C to toast the oats evenly without burning honey or nuts. Higher heat risks burnt edges before the center cooks.
- Substitutions
- Replace sunflower oil with melted butter (5g) for richer flavor. Skip raisins and add dried cranberries (15g) for tartness.
- Common mistakes
- Overbaking turns granola dark and bitter; check at 18 minutes. It should smell caramelized but not burnt.
- Storing and reheating
- Lasts 5 days in an airtight jar; reheat 10 seconds in the microwave if stale. Freeze for 1 month if making extra.
- Serve with
- Pair with Greek yogurt and sliced banana for a protein-rich breakfast. Eat cold with coffee or tea.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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