Every morning, I wake up dreaming about breakfast. Not the grab-and-go kind, but the kind that makes you pause, breathe, and savor every bite. Growing up, my grandma had this way of making food feel like a warm hug—especially when she layered thick, creamy yogurt with her crunchy, homemade granola. She never bought the packaged stuff, and once I had a taste of hers, I understood why.
Now, as someone who’s gluten-free, I’ve taken her tradition and made it my own.
This homemade granola?
It’s crisp, golden, and just sweet enough.
Paired with protein-packed Greek yogurt, fresh fruit, and a drizzle of honey, it’s the kind of breakfast that sets the tone for a good day—without the sugar crash.
Let’s make it together.
Tips & Variations
- No Nuts? No Problem!
Swap out almonds and pecans for sunflower seeds and extra pumpkin seeds. - Crunch Factor
Want even crispier granola? Add an extra 5 minutes in the oven, but keep an eye on it! - Dairy-Free Option
Use coconut or almond yogurt instead of Greek yogurt. - Extra Protein Boost
Stir in a scoop of collagen or protein powder into your yogurt. - Spiced Granola Twist
Add 1/2 tsp nutmeg or a pinch of ground ginger for a warm flavor.
Serving & Presentation Tips
- Serve in a glass jar for that Instagram-worthy layered effect.
- Sprinkle extra granola on top for a beautiful crunch.
- A small sprig of mint makes the bowl look extra fresh.
- Drizzle with melted dark chocolate if you want a touch of indulgence.
Gluten-Free Greek Yogurt with Homemade Granola
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A protein-packed, naturally sweetened yogurt bowl topped with crunchy, homemade granola. Perfect for breakfast or a healthy snack!
Ingredients
For the Homemade Granola
- 2 cups gluten-free rolled oats
- ½ cup raw almonds, chopped
- ½ cup raw pecans, chopped
- ¼ cup unsweetened shredded coconut (optional)
- ¼ cup pumpkin seeds
- 2 tbsp chia seeds or flaxseeds
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ cup maple syrup or honey
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
For the Yogurt Bowl
- 1 cup plain Greek yogurt (full-fat for extra creaminess)
- ½ cup fresh berries (blueberries, raspberries, or strawberries)
- 1 tbsp honey or maple syrup (optional)
- 1 tbsp nut butter (almond, peanut, or cashew) for extra richness
Instructions
Making the Granola
Preheat & Prep
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.Mix the Dry Ingredients
In a large bowl, combine oats, almonds, pecans, coconut, pumpkin seeds, chia seeds, cinnamon, and salt. Give it a good mix.Combine Wet Ingredients
In a small bowl, whisk together maple syrup (or honey), melted coconut oil, and vanilla extract.Coat & Spread
Pour the wet mixture over the dry ingredients and stir until everything is evenly coated. Spread it onto the lined baking sheet in an even layer.Bake to Perfection
Bake for 20–25 minutes, stirring once halfway through. It should be golden brown and crisp when done. Let it cool completely—it will harden as it cools.Store It Right
Once cooled, transfer to an airtight container. It stays fresh for up to 2 weeks at room temperature.
Assembling the Yogurt Bowl:
- Scoop Greek yogurt into a bowl.
- Top with a generous handful of granola.
- Add fresh berries, a drizzle of honey, and a spoonful of nut butter.
- Dig in and enjoy every bite!
Notes
Store granola in an airtight container for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: ~320 per serving
- Sugar: 12g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
