Easy Granola Yogurt Bowl with Apple

A yogurt bowl lives or dies on contrast: cold, thick yogurt against genuinely crunchy granola, something fresh and crisp on top. This one pairs Greek yogurt with a quick homemade cinnamon granola - oats, peanuts and coconut baked until deep golden - and finishes with apple slices fanned over the top and a thread of honey, exactly as pictured. It eats like a cafe breakfast and takes less effort than pancakes.

Making the granola yourself is worth the 25 minutes in the oven, mostly because a batch keeps for two weeks and turns every weekday bowl after this one into a 3-minute job. The recipe below makes about 4 cups - enough for these bowls plus a week of breakfasts. For another make-ahead morning option, our easy blueberry overnight oats cover the days when even assembly feels like too much.

Assemble each bowl in layers if you like - a spoonful of yogurt, a scatter of granola, then the rest - or keep it simple with yogurt on one side and granola mounded on the other, as in the photo. Either way, add the granola at the last moment. Crunch is the whole point, and granola softens fast once it meets yogurt.

Granola that stays in clusters

Clusters come from two habits: press the mixture firmly into an even layer before baking, and do not stir it for the first 15 minutes. A stir at the halfway point, done gently with a spatula in sections rather than a scramble, keeps some clusters intact while evening out the browning. Then cool the tray completely before touching it - warm granola feels soft and only turns crisp as it cools, and breaking it up hot destroys the clusters you waited for.

Choosing and slicing the apple

A crisp, sweet-tart apple - Honeycrisp, Gala or Pink Lady - is what you want; mealy apples ruin the fresh contrast the bowl depends on. Slice it thin, about an eighth of an inch, so the fan drapes rather than stands stiff, and slice it last, right before serving, so the edges do not brown. A tiny squeeze of lemon over the slices buys you 20 minutes if you are plating for a group.

Ingredients

• 3 cups old-fashioned rolled oats (270 g)
• 1 cup roasted peanuts, roughly chopped (140 g)
• 1/2 cup unsweetened coconut flakes (40 g)
• 1/3 cup honey, plus more for serving (110 g)
• 1/4 cup coconut oil or vegetable oil (60 ml)
• 1 teaspoon ground cinnamon (3 g)
• 1 teaspoon vanilla extract (5 ml)
• 1/4 teaspoon fine sea salt (1.5 g)
• 3 cups plain Greek yogurt (720 g)
• 2 medium crisp apples (360 g)
• 1 teaspoon fresh lemon juice (5 ml)

Amounts are for the yield below. US customary measures first, grams in brackets for scale users.

Step-by-step instructions

1. Heat the oven and mix the granola. Heat the oven to 325°F (165°C) and line a large rimmed baking sheet with parchment. Stir the oats, peanuts, coconut, cinnamon and salt together in a large bowl. Warm the honey and oil together until liquid, stir in the vanilla, pour over the oats and mix until everything is evenly coated and glossy.
2. Bake until deep golden. Tip the mixture onto the sheet and press it into a firm, even layer with the back of a spatula. Bake for 22 to 25 minutes, turning the pan and gently stirring once at the halfway point, until deep golden brown all over - colour is flavour here, so do not pull it pale.
3. Cool completely. Let the granola cool on the tray for at least 30 minutes without touching it. It crisps and sets into clusters as it cools. Break into pieces - you will have about 4 cups; store the extra in a sealed jar.
4. Slice the apples. Core the apples and slice them thinly, about 1/8 inch thick. Toss the slices gently with the lemon juice if they will sit for more than a few minutes.
5. Assemble the bowls. Divide the Greek yogurt among 4 bowls, smoothing one side as pictured. Mound a generous half cup of granola over the other half of each bowl so the yogurt and granola sit side by side.
6. Fan the apple and serve. Fan the apple slices over the centre of each bowl, tucking a couple of wedges upright at the rim as pictured. Drizzle a small thread of extra honey over the top and serve immediately, while the granola is at its crunchiest.

Nutrition estimate

Nutrition figures are estimates calculated from standard ingredient data for the yield stated. Your actual values will vary with brands, substitutions and portion sizes — treat them as a guide, not a guarantee.

Storage & reheating

The granola keeps for up to 2 weeks in a sealed jar at room temperature and is the part worth making in bulk. Assembled bowls do not store - the granola softens within the hour - so keep the parts separate and build each bowl fresh. The yogurt keeps refrigerated as packaged; sliced apples are best cut to order. Nutrition estimates vary with yogurt fat levels and honey amounts.

Easy Granola Yogurt Bowl with Apple

Recipe by Ahsan ul Haq, FryDaily editor · Published 21 October 2026

Thick yogurt, crunchy homemade cinnamon granola and fresh apple slices fanned over the top, finished with honey.

Yield: 4 servings  ·  Scale: 1x2x3x

Prep10 minutes

Cook25 minutes

Total35 minutes

Servings4 servings

Calories380 kcal

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Ingredients

• 3 cups old-fashioned rolled oats (270 g)
• 1 cup roasted peanuts, roughly chopped (140 g)
• 1/2 cup unsweetened coconut flakes (40 g)
• 1/3 cup honey, plus more for serving (110 g)
• 1/4 cup coconut oil or vegetable oil (60 ml)
• 1 teaspoon ground cinnamon (3 g)
• 1 teaspoon vanilla extract (5 ml)
• 1/4 teaspoon fine sea salt (1.5 g)
• 3 cups plain Greek yogurt (720 g)
• 2 medium crisp apples (360 g)
• 1 teaspoon fresh lemon juice (5 ml)

Tick ingredients off as you prep, and tap a step below to mark it done as you cook. Scaling adjusts the listed amounts - seasoning to taste stays your call.

Instructions

1. Heat the oven and mix the granola. Heat the oven to 325°F (165°C) and line a large rimmed baking sheet with parchment. Stir the oats, peanuts, coconut, cinnamon and salt together in a large bowl. Warm the honey and oil together until liquid, stir in the vanilla, pour over the oats and mix until everything is evenly coated and glossy.
2. Bake until deep golden. Tip the mixture onto the sheet and press it into a firm, even layer with the back of a spatula. Bake for 22 to 25 minutes, turning the pan and gently stirring once at the halfway point, until deep golden brown all over - colour is flavour here, so do not pull it pale.
3. Cool completely. Let the granola cool on the tray for at least 30 minutes without touching it. It crisps and sets into clusters as it cools. Break into pieces - you will have about 4 cups; store the extra in a sealed jar.
4. Slice the apples. Core the apples and slice them thinly, about 1/8 inch thick. Toss the slices gently with the lemon juice if they will sit for more than a few minutes.
5. Assemble the bowls. Divide the Greek yogurt among 4 bowls, smoothing one side as pictured. Mound a generous half cup of granola over the other half of each bowl so the yogurt and granola sit side by side.
6. Fan the apple and serve. Fan the apple slices over the centre of each bowl, tucking a couple of wedges upright at the rim as pictured. Drizzle a small thread of extra honey over the top and serve immediately, while the granola is at its crunchiest.

Calories: 380 kcalProtein: 16 gCarbohydrates: 42 gFat: 17 gSaturated fat: 6 gSodium: 120 mgFiber: 5 gSugar: 24 g

Recipe by Ahsan ul Haq · FryDaily. Printing? This card is designed to print cleanly on its own.

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