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Granola with Greek Yogurt, Blueberries and Rosemary Honey

Rolled oats combined with sesame oil and maple syrup bake into a crisp, crunchy granola. Feel free to use any combination of nuts and dried fruits that suit your taste or that of your guests. Make a double batch of the granola and use the extra to make Granola and Ricotta Cream Parfait (see related recipe at left), serve with milk, spoon over vanilla ice cream or enjoy as a satisfying snack. Greek yogurt is thicker and less tart than other commercial yogurts, but regular yogurt can also be used. Rosemary honey adds a subtle herbal taste and aroma, but any flavored honey can be used.


For the granola: 

  • 3 cups rolled oats 
  • 1/4 cup walnuts, coarsely chopped 
  • 1/4 cup almonds, coarsely chopped 
  • 1/4 cup cashew halves  
  • 2 Tbs. shredded coconut 
  • 1/4 cup maple syrup 
  • 1 tsp. vanilla extract 
  • 1/4 cup light sesame oil 
  • 1/2 cup dried apricots, cut into pieces 
  • 1/2 cup dried cranberries  
  • 2 cups Greek-style yogurt 
  • 2 cups blueberries 
  • 1/2 cup rosemary or other flavored honey 


Preheat an oven to 325°F.

To make the granola, in a large bowl, using a large spoon, stir together the oats, walnuts, almonds, cashews and coconut. In a small bowl, stir together the maple syrup, vanilla and sesame oil. Drizzle the maple syrup mixture over the oat mixture and stir to moisten evenly. Transfer the oat mixture to a rimmed baking sheet and spread in an even layer.

Bake, stirring about every 7 minutes, until the oats just begin to turn golden, about 30 minutes total. The granola should feel dry, rather than moist; it becomes crisp as it cools. Stir in the apricots and cranberries. Let cool on the baking sheet. Store in an airtight container at room temperature for up to 1 week.

Divide the yogurt among 4 shallow bowls. Top each serving with about one-fourth of the granola. Sprinkle with one-fourth of the blueberries and drizzle with 2 Tbs. honey. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).