Yogurt Bowl with Granola
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the thickest texture, hang the yogurt in muslin cloth for 30 minutes to make hung curd before whisking.
- 2Watch the granola closely after 15 minutes of baking — jaggery can burn quickly due to its low caramelization point.
- 3Let the granola cool completely on the tray before storing; it will become crunchier as it cools.
- 4Store the granola in an airtight container at room temperature for up to 1 week — keep it separate from yogurt until serving.
- 5Use ripe, spotty bananas for maximum natural sweetness and a creamier texture in the bowl.
- 6Toast the oats and seeds for 2 minutes before mixing with jaggery if you want deeper, nuttier flavor.
Adapt it for your goals.
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 freeGluten-free
Use certified gluten-free rolled oats or substitute with buckwheat groats for the granola. All other ingredients are naturally gluten-free.
high proteinHigh-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 sugarLow-sugar
Reduce or omit the jaggery in the granola and use unsweetened yogurt. Sweeten the bowl only with fresh fruit and a light drizzle of honey or stevia.
Why this is on our healthy list.
Probiotic Rich
Thick yogurt (especially hung curd) is a natural source of live probiotics that support gut health and digestion.
High in Healthy Fats
Almonds, pumpkin seeds, and sunflower seeds provide heart-friendly unsaturated fats, vitamin E, and magnesium.
Good Source of Fiber
Rolled oats and fresh fruits like banana and pomegranate contribute dietary fiber for sustained energy and digestive regularity.
Antioxidant Boost
Pomegranate arils and cinnamon are rich in antioxidants that help combat oxidative stress and inflammation.
Mineral-Rich Sweetener
Jaggery adds iron, calcium, and magnesium compared to refined sugar, along with a deeper caramel flavor.
Frequently asked questions
Yes, toast the granola mixture in a heavy-bottomed pan on low heat, stirring frequently, until golden and fragrant — about 8-10 minutes.
