What makes this recipe unique is that it’s filled with puffed rice, buckwheat groats, dried blueberries, chia seeds, dates, flax-seed and then, of course, that delicious honey yogurt drizzle.
If you are like me, you are always on the lookout for healthier snacks that are both delicious AND filling! I know I’ve talked about this a lot, but really, this granola is the perfect sub-in for your typical sugar-filled trail mix!
Why You’ll Love This Recipe
Loaded with flavor/low in sugar – Its sweetness comes from the dates and honey; you don’t get quite as much of that sugar spike and then crash after eating it!
Nutrient packed – And when you pair that with all of the other protein and nutrient-packed ingredients you’ve got something that will truly keep you going all day while fueling your body with vitamins, and probiotics.
Gluten-free granola – All the ingredients in this recipe including the buckwheat groats and puffed rice are entirely gluten-free.
Ok, so now you guys know how awesomely delicious this is, let me tell you how crazy simply it is to make!
Granola Yogurt Ingredients
Granola Mixture
- Buckwheat groats: These are seeds even though they seem like grain.
- Chia and flax seeds: These seeds are full of nutrients including omega-3s, fiber and antioxidants.
- Puffed rice (murmura): Adds a nice light and crunchy texture and tons of fiber.
- Dried blueberries: Just enough sweetness combined with a bit of tartness.
Syrup
- Coconut oil: Feel free to use any neutral oil where the flavor doesn’t come through in the granola.
- Honey: The granola binder and the sweetness.
- Dates: Additional molasses like sweetness plus contributes a chewy texture.
Yogurt Drizzle
- Greek yogurt: Can’t have the yogurt drizzle without this key ingredient.
- Honey: Adding the honey in here as well to keep it sweet with every bite.
- Milk: Aids in thinning the yogurt to… you guessed it, a drizzle.
How to Make Granola Yogurt
Just throw all of the dry ingredients into a bowl, then place the honey, coconut oil and chopped dates into a small saucepan and reduce for about 15 minutes.
Pour the honey mixture over the granola, mixing together as you pour, then transfer the granola to a parchment-lined baking sheet. Place in the freezer for about 15 minutes (this helps it clump up), then sprinkle it on top of your favorite yogurt or ice cream (more on this later)!!
Additions and Variations
Add spices such as salt and cinnamon.
Mix-in almonds, peanuts, pecans or walnuts.
Use another dried fruit of your liking such as cherries, strawberries, cranberries, or raisins.
Stir in a bit of shredded coconut.
To make this recipe vegan substitute the honey with maple syrup and use icing sugar or a jam instead.
Storage
Since this recipe uses greek yogurt these granola yogurt clusters are best stored in the refrigerator or freezer. Place in an airtight container and store in the fridge for up to 2 weeks or freeze for up to 3 months. You can, and might actually prefer, eating them right out of the freezer!
Naturally Sweetened Granola With Honey Yogurt Drizzle
What makes this recipe unique is that it's filled with puffed rice, buckwheat groats, dried blueberries, chia seeds, dates, flax-seed and then, of course, that delicious honey yogurt drizzle.
Ingredients
Granola Mixture
- 1/3 cup buckwheat groats (I found mine at Whole Foods)
- 2 tbs chia seeds
- 1/4 cup flax seed
- 2 cups puffed rice (look for it in the cereal section)
- 1/2 cup dried blueberries
Syrup
- 3 tbs coconut oil
- 1/4 cup honey
- 4 dates, chopped
Yogurt Drizzle
- 1 cup greek yogurt
- 2 tbs honey
- 1/4 cup milk
Instructions
- In a bowl, combine all of the dry granola ingredients.
- Then, in a small saucepan, add the syrup ingredients (oil, honey, dates) and heat over a medium-high heat for about 15 minutes (until you can crush the dates into a paste-like consistency)
- Slowly pour the syrup over the granola mixture while forking together.
- Transfer the granola mixture to a parchment-lined baking sheet and place in the freezer to firm up for about 20 minutes.
- In a small bowl, combine greek yogurt and honey and whisk together. Add milk until you reach a "pourable" consistency, it should be thick enough to drizzle but not so thin that it's watery.
- Remove the granola from the freezer and top with the yogurt drizzle. To make drizzling easier, I transferred the mixture to a squeeze bottle, but using a spoon will work just fine.
- Place back in the freezer for another 10 minutes.
Notes
Place in an airtight container and store in the fridge for up to 2 weeks.
You can cut or break off pieces into individual clusters.
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