Yogurt Bowl with Granola

Name: Yogurt Bowl with Granola
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup yogurt (thick, chilled, preferably hung curd); 2 tbsp honey; 2 pcs banana (ripe, sliced); 0.5 cup pomegranate (arils only); 1 cup rolled oats; 3 tbsp almonds (roughly chopped); 1 tbsp pumpkin seeds; 1 tbsp sunflower seeds; 1 pinch cinnamon powder; 1 pinch salt; 2 tbsp oil; 2 tbsp jaggery (grated)

RATING

4.2/5(18)

TASTE SCORE

9/10

A quick, refreshing bowl of thick, creamy yogurt topped with crunchy homemade granola and fresh seasonal fruits. This Indian-inspired breakfast or snack comes together in minutes and delivers a satisfying mix of textures — cool and smooth meets crisp and nutty.

PREP

10m

COOK

20m

SERVES

1 KATORI

420 cal

SERVINGS

METHOD · 6 STEPS

prep
Preheat the oven and prep the baking tray.
Preheat the oven to 160°C (320°F). Line a baking tray with parchment paper.
mix · ~2 min
Mix the granola ingredients.
1.In a mixing bowl, combine rolled oats, chopped almonds, pumpkin seeds, and sunflower seeds.
2.Add grated jaggery, cinnamon powder, a pinch of salt, and oil.
3.Mix well until everything is evenly coated with oil and jaggery.
bake · ~20 min
Bake the granola until golden and crisp.
1.Spread the granola mixture in an even layer on the lined baking tray.
2.Bake for 15-20 minutes, stirring halfway through, until golden brown and fragrant.
3.Remove from oven and let it cool completely on the tray. It will crisp up as it cools.
TIPWatch closely after 15 minutes — the jaggery can burn quickly.
prep · ~3 min
Prepare the fruit.
Slice the bananas. Remove the arils from the pomegranate.
assemble · ~2 min
Assemble the yogurt bowls.
1.Whisk the chilled yogurt in a bowl until smooth and creamy.
2.Divide the whisked yogurt equally into 4 serving katoris or bowls.
3.Top each bowl with a generous handful of the cooled granola, sliced bananas, and pomegranate arils.
4.Drizzle honey over each bowl just before serving.
TIPFor a thicker yogurt, strain the curd in a muslin cloth for 30 minutes to make hung curd before whisking.
serve
Serve immediately.
Serve the yogurt bowls right away so the granola stays crunchy.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the thickest texture, hang the yogurt in muslin cloth for 30 minutes to make hung curd before whisking.
2
Watch the granola closely after 15 minutes of baking — jaggery can burn quickly due to its low caramelization point.
3
Let the granola cool completely on the tray before storing; it will become crunchier as it cools.
4
Store the granola in an airtight container at room temperature for up to 1 week — keep it separate from yogurt until serving.
5
Use ripe, spotty bananas for maximum natural sweetness and a creamier texture in the bowl.
6
Toast the oats and seeds for 2 minutes before mixing with jaggery if you want deeper, nuttier flavor.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Swap yogurt for a thick coconut or almond-based yogurt, and replace honey with maple syrup or agave. The granola is already vegan as written — just ensure your jaggery is plant-based.

gluten free

Gluten-free

Use certified gluten-free rolled oats or substitute with buckwheat groats for the granola. All other ingredients are naturally gluten-free.

high protein

High-protein

Add a scoop of unflavored or vanilla protein powder to the yogurt before whisking, or top with a handful of roasted chickpeas for extra crunch and protein.

low sugar