Breakfast
Lemon Yogurt Bowl with Coconut Granola
20 minServes 1Nutri-Score C€€
C
20 min
20 minLemon Yogurt Bowl with Coconut Granola
what you need
Ingredients
full fat greek yogurtDairy250 g
lemon zest (zest of half a lemon)Produce0.5 pieces- lemon juice (juice of a quarter lemon, a generous squeeze)Produce0.3 pieces
honey (for the yogurt)Pantry15 ml
oatsGrains45 g
olive oil (or butter)Pantry15 ml
maple syrup (or honey)Pantry45 ml
flaked coconut (optional)Nuts & seeds15 g- pistachios (chopped)Nuts & seeds15 g
- fresh raspberriesProduce40 g
- honey (for drizzling, optional)Pantry10 ml
per serving
Nutrition
846kcal
- Carbs
- 95 g
- Proteins
- 22 g
- Fat
- 42 g
what you’ll use
Tools
Mixing bowl
Frying pan
step by step
Method
- Step 1
Mix the lemon yogurt
- In a bowl, combine the greek yogurt, lemon zest, lemon juice and honey.
- Stir until thoroughly combined, then place in the fridge.
- Step 2
Toast the granola
- In a small frying pan, add the oats, olive oil, maple syrup and flaked coconut.
- Stir with a wooden spoon until the oats are evenly coated.
- Step 3
Cook the granola until golden
- Cook on a medium-low heat, stirring continuously, until golden brown.
- Step 4
Press and cool the granola
- Gather the oats into one corner of the pan in a flat layer and press down with the spoon.
- Remove from the heat and let cool for at least 5 minutes.
- Step 5
Assemble the bowl
- Break the cooled granola into clusters.
- Spoon the granola over the lemon yogurt.
- Top with the chopped pistachios, fresh raspberries and a drizzle of honey.
most cooked first