Granola with Maple Yogurt Swirl

  • Active Time 10m
  • Total Time 45m
  • Rating ****

Makes 8 cups

Granola came into vogue during the health-food movement of the 1960s, quietly retreated and now it's back in fashion. Upscale bakeries sell house versions, each with its own mix of nuts, fruits and grains. This homemade granola has a wonderful, toasted flavor with just a hint of honey - a perfect start to the weekend. Use any combination of dried fruits and nuts and make extra batches to toss into cookies and sprinkle over ice cream. During the summer months, heap mounds of fresh berries over the granola and yogurt for a truly pleasurable breakfast.


  • For the Granola:
  • 5 cups old-fashioned rolled oats
  • 1 1/2 cups unsalted sunflower seeds
  • 1 cup wheat bran or oat bran
  • 1 cup coarsely chopped pecans
  • 1/2 cup sliced almonds
  • 3 tablespoons vegetable oil
  • 1/2 cup honey
  • 2/3 cup cranberries
  • Maple-Yogurt Swirl
  • 4 cups nonfat plain yogurt
  • 6 tablespoons maple syrup



Preheat the oven to 350 degrees F.

In a large bowl, combine the oats, sunflower seeds, bran, pecan and almonds. Drizzle with the vegetable oil and toss well to coat evenly.

In a small saucepan over low heat, warm the honey for 3-5 minutes, or until it liquefies. Drizzle the honey over the oat mixture and toss again to coat evenly.

Divide the mixture evenly between two 11 X 17-inch baking sheets, spreading it out evenly. Bake for 15 minutes. Remove from the oven, stir the granola well and spread it out again. Reduce the oven temperature to 325 degrees F, return the granola to the oven and bake for 15-20 minutes longer, or until evenly browned, stirring twice.

Remove the pans from the oven and let the granola cool completely. Stir in the cranberries.


In a small bowl, stir together the yogurt and maple syrup. Cover and refrigerate.

To serve, pour the granola into bowls and top with the maple-yogurt mixture.

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 3320

nutrition information per serving

719 calories; 35g total fat; 2mg cholesterol; 100mg sodium; 84g carbohydrates; 13g fiber; 25g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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