Crunchy granola with yoghurt

Crunchy granola with yoghurt: Greek yoghurt, walnuts, pumpkin seeds and a little honey for a quick, nutty breakfast or dessert.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 563 kcal per serving
• Protein: 18 g
• Fat: 43 g
• Carbs: 26 g

Ingredients

• 150g Greek yoghurt
• 20g almonds
• 20g walnuts
• 1 tbsp pumpkin seeds
• 1 tbsp honey

Method

You’ll need: oven · baking tray · chopping board · knife · mixing bowl

1. Preheat the oven to 170 °C (150 °C fan) and roughly chop the almonds and walnuts.
2. Mix the almonds, walnuts and pumpkin seeds in a bowl and drizzle the honey over them. Stir everything well so the mixture is lightly coated.
3. Spread the nut mixture on a baking tray and roast in the oven at 170 °C for 10–12 min until golden brown and fragrant. Then let the granola cool briefly so it turns crunchy.
4. Put the Greek yoghurt in a bowl and stir briefly until creamy if needed.
5. Break the cooled granola into rough pieces so it spreads well over the yoghurt.
6. Scatter the crunchy granola over the Greek yoghurt and serve straight away.

Good to know

When mornings need to be quick, this is the kind of bowl that still looks like something. Crunchy, creamy and nice and simple.

Swaps

Honey → almond butter (nutty rather than sweet, with unsaturated fatty acids); walnuts → pecans (milder in flavour); almonds → hazelnuts (also provide fibre and vitamin E); Greek yoghurt → skyr (also provides protein)

Allergens

Contains milk, almonds and walnuts (tree nuts) and pumpkin seeds. Whole pieces of nut aren't suitable for young children because of the choking risk, and no honey for babies under one year old. In pregnancy, pasteurised yoghurt is the safe choice.