Recipes Desserts Specialty Dessert Recipes Greek Yogurt Bowls with Granola Be the first to rate & review! 2 Photos Breakfast, brunch, or post-workout, these Greek yogurt bowls with homemade granola will satisfy your hunger and sweet tooth without busting your diet. I like to serve these over roasted sweet potatoes. Submitted by Buckwheat Queen Published on January 27, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 55 mins Additional Time: 10 mins Total Time: 1 hr 25 mins Servings: 20 Yield: 20 yogurt bowls Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 20 servings Walnut-Honey Mix: 1 cup chopped walnuts 1 cup light honey Granola: 2 cups rolled oats ¾ cup raw buckwheat groats ½ cup buckwheat flakes ½ cup chopped raw almonds ½ cup chopped raw hazelnuts ½ cup sunflower seeds 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground allspice ⅛ teaspoon ground ginger ½ cup light olive oil ½ cup packed coconut sugar ¼ cup brown rice syrup, or more to taste 2 teaspoons vanilla extract 1 cup shredded unsweetened coconut ½ cup coarsely ground flax seeds ½ cup raisins ¼ cup golden raisins Yogurt Bowls: 10 cups plain nonfat Greek yogurt 5 cups fresh raspberries Directions Preheat the oven to 300 degrees F (150 degrees C). Line 2 rimmed baking sheets with parchment paper. Combine walnuts and honey in a jar, cover, and set aside. Combine oats, groats, buckwheat flakes, almonds, hazelnuts, sunflower seeds, cinnamon, nutmeg, allspice, and ginger in a bowl; toss until completely mixed. Stir together olive oil, coconut sugar, and brown rice syrup in a small saucepan over low heat until combined. Cook until heated through, about 5 minutes. Remove from the heat and stir in vanilla extract. Pour over the dry mixture and mix until evenly combined; spread over the prepared baking sheets. Bake in the preheated oven for 25 minutes. Stir, rotate baking sheets, and bake for another 15 minutes. Stir, rotate again, and bake until golden brown, about 15 more minutes. Sprinkle coconut, flax seeds, and raisins over the granola and toss to mix. Turn the oven off, but leave trays inside and prop the oven door open with a wooden spoon for 10 minutes. Remove from the oven and allow to cool. Place 1/2 cup yogurt in a deep single-serve bowl. Top with a scant 1/3 cup granola, 1/4 cup raspberries, and 1/8 cup walnut-honey mix. Repeat to assemble remaining bowls. Tips Cook's Notes: I don't suggest using honey in the granola as cooking it can harm the beneficial nutrients. If you can't find brown rice syrup use either maple syrup, agave, or sorghum syrup. If you like clumpier granola, don't stir when you rotate the baking sheets. This recipe makes a bit more granola and honey soaked walnuts than necessary for 20 servings of yogurt. Leftover granola and honey-walnuts can be stored in separate airtight containers for up to 6 weeks in your kitchen cabinet. A quick stir of the honey-walnut mixture just before using will ensure an adequate amount of both walnuts and honey. Editor's Note: Nutrition data for this recipe includes the full amount of granola. The actual amount of granola consumed will vary. I Made It Print Nutrition Facts (per serving) 435 Calories 20g Fat 53g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 435 % Daily Value * Total Fat 20g 25% Saturated Fat 5g 23% Sodium 51mg 2% Total Carbohydrate 53g 19% Dietary Fiber 7g 25% Total Sugars 28g Protein 16g 33% Vitamin C 9mg 10% Calcium 48mg 4% Iron 2mg 11% Potassium 311mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.