Homemade Granola & Yogurt

Date: April 25, 2021

Prep: 5 Minutes + 20 Minutes
Serves: 8


Noosa Vanilla Bean Yoghurt
4 cups old-fashioned rolled oats
1 cup pecans and ½ cup pumpkin seeds
1 teaspoon fine-grain sea salt
½ teaspoon ground cinnamon
½ cup melted coconut oil or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
⅔ cup dried cranberries
½ cup coconut flakes


  1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
  3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
  4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway.
  5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit and optional coconut flakes.
  6. Top noosa yoghurt with granola and add fresh fruit.
  7. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.