There’s something so comforting about starting my day with a bowl of crunchy granola and creamy coconut yogurt. It’s a breakfast that feels both nourishing and a little bit indulgent, especially when I know every bite is plant-based and packed with wholesome ingredients.
I love how easy it is to whip up a batch of homemade vegan granola. The aroma of toasted oats and nuts filling my kitchen always puts me in a good mood. Paired with rich coconut yogurt, it’s a simple yet satisfying way to treat myself in the morning or as a midday snack.
Ingredients for Vegan Granola with Coconut Yogurt
When I make this energizing vegan breakfast, I use clean plant-based ingredients for both taste and nutrition. Here’s everything you need to prep a wholesome vegan granola with creamy coconut yogurt.
Granola Ingredients
- 2 cups old-fashioned rolled oats (gluten-free if needed)
- 1 cup raw nuts (almonds, pecans, or walnuts chopped)
- 1/2 cup seeds (pumpkin seeds or sunflower seeds)
- 1/2 cup unsweetened shredded coconut
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/2 cup dried fruit (cranberries, raisins, or chopped dates)
Coconut Yogurt Ingredients (or Store-Bought Option)
Homemade Coconut Yogurt
- 1 can (13.5 oz) full-fat coconut milk
- 2 probiotic capsules (vegan-friendly)
- 2 tsp maple syrup
Or use 1 cup plain store-bought coconut yogurt
Optional Toppings
- Fresh berries (blueberries, strawberries, raspberries)
- Sliced banana
- Hemp seeds or chia seeds
- Chopped nuts or extra coconut flakes
- Drizzle of almond butter
These nutrient-dense ingredients help me create a vibrant vegan breakfast that powers my day.
Equipment Needed
Every piece of equipment I use for vegan granola with coconut yogurt makes the process easier and the results more delicious. Here is what I reach for in my own kitchen:
- Large mixing bowl: Perfect for tossing oats, nuts, and flavorings without spills.
- Baking sheet: A rimmed sheet gives your granola space to toast evenly and prevents mess.
- Parchment paper: Lining your sheet helps prevent sticking and makes cleanup a breeze.
- Measuring cups and spoons: Accurate measurements keep the balance of flavors just right.
- Spatula or wooden spoon: Use one to stir the granola as it bakes for even crispness.
- Small saucepan (for granola): Melting coconut oil and maple syrup together helps the mixture coat every bit.
- Airtight container: Store your finished granola for maximum freshness and crunch.
- Serving bowls: Layer your granola and coconut yogurt for eye-catching breakfasts.
- Spoon: The essential tool for scooping and savoring every bite.
With these tools prepped and ready, I can move efficiently from mixing to baking to serving up a vibrant vegan breakfast.
Directions
Making homemade vegan granola with coconut yogurt transforms simple pantry staples into a satisfying breakfast or snack. Follow these steps for crunchy clusters and creamy vegan yogurt.
Prepare the Granola
- Preheat the oven to 325°F (163°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine 3 cups old-fashioned rolled oats, 1 cup raw mixed nuts (chopped), 1/2 cup seeds (like pumpkin or sunflower), and 1/2 cup unsweetened shredded coconut.
- In a small saucepan over low heat, melt 1/4 cup coconut oil. Stir in 1/3 cup maple syrup, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon until smooth and fragrant.
- Pour the warm liquid over the dry ingredients. Mix thoroughly with a spatula until all ingredients are evenly coated and slightly glossy.
- Spread the mixture evenly in a single layer on the prepared baking sheet. Gently press it down for chunkier clusters if desired.
- Bake for 22 to 27 minutes, stirring halfway through for even browning. The granola should turn golden and smell toasty.
- Remove from the oven and let it cool completely on the pan. It will crisp up more as it cools.
- Once cool, stir in 1/2 cup chopped dried fruit and transfer to an airtight container for storage.
Prepare or Select Coconut Yogurt
Making your own coconut yogurt at home is simple and rewarding. I always prefer homemade coconut yogurt because I control each ingredient for ideal creaminess and tang. If you are short on time, a high-quality store-bought coconut yogurt works well too. I use either option regularly, depending on my schedule.
Homemade Coconut Yogurt
- Scoop the thick cream from two cans of full-fat coconut milk into a clean glass bowl. Avoid using the watery portion for best texture.
- Stir in two probiotic capsules by opening them and sprinkling the contents into the coconut cream. Whisk to combine evenly.
- Cover the bowl with a clean kitchen towel and secure it with a rubber band.
- Let the mixture ferment in a warm spot, away from direct sunlight, for 24 to 48 hours. It thickens as it cultures and develops a pleasant tangy flavor.
- Once fermented to your liking, stir in one teaspoon of pure maple syrup for subtle sweetness. Store in an airtight container in the refrigerator for up to one week.
Store-Bought Coconut Yogurt
If making yogurt at home is not ideal for your routine, choose a store-bought coconut yogurt that lists coconut and live active cultures among the first ingredients. I find that unsweetened options without additives or fillers deliver the best taste and texture.
Tips for Perfect Coconut Yogurt
- Look for yogurt with a thick, creamy consistency and visible probiotic cultures.
- Taste the yogurt before serving to ensure the right balance of tang and sweetness.
- Stir the yogurt well to keep it smooth before spooning it onto your granola.
Homemade or store-bought, coconut yogurt brings creaminess and a cool tang that pairs perfectly with crunchy vegan granola for a nourishing breakfast.
Assemble the Vegan Granola with Coconut Yogurt
I love showing people how easy it is to create a nutritious and delicious vegan yogurt bowl at home. Assembling the vegan granola with coconut yogurt only takes a few minutes, and the end result is both beautiful and satisfying.
Layering Suggestions
I start by spooning a generous layer of creamy coconut yogurt into the bottom of my serving bowl. Using the back of a spoon, I swirl it gently to create an even bed for all the toppings. Next, I scatter a handful of freshly baked vegan granola over the yogurt, letting the clusters stay intact for that perfect crunch. If I want to add extra contrast, I’ll create a second layer: a little more yogurt, followed by a second sprinkle of granola. This helps each bite combine creamy and crunchy textures.
Suggested Layering Steps
- Spoon 1 cup coconut yogurt into a bowl.
- Top with 1/2 to 3/4 cup vegan granola.
- Add an additional 1/4 cup coconut yogurt for a layered effect (optional).
- Sprinkle another handful of granola or leave a thick layer on top.
Adding Toppings
This is where you can get creative and add vibrant color and flavor. For brightness, I love scattering fresh berries like raspberries, blueberries, and sliced strawberries over the granola. Sliced banana adds natural sweetness and more creamy texture. A drizzle of almond or peanut butter offers richness and satisfaction, especially after a workout. Sometimes I sprinkle on chia seeds or hemp hearts for a nutritional boost and extra crunch. For a hint of indulgence, a few cacao nibs or chopped dark chocolate go a long way.
Favorite Vegan Toppings Table
| Topping | Purpose | Notes |
|---|---|---|
| Fresh berries | Sweetness, color | Raspberries, strawberries, blueberries |
| Sliced banana | Creaminess | Adds potassium and fiber |
| Nut butter | Healthy fats | Almond or peanut, drizzle on top |
| Chia or hemp seeds | Texture, nutrition | Sprinkle for extra protein/omega-3s |
| Cacao nibs | Crunch, flavor | Unsweetened, for a chocolatey bite |
| Toasted coconut | Aroma, crunch | Use unsweetened for best results |
| Dried fruit | Chewiness | Chopped dates, apricots or raisins |
Mix and match to suit your own taste or nutritional goals. Every bowl is a new canvas for flavor and color, making this vegan breakfast as beautiful as it is wholesome.
Make-Ahead Tips and Storage
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When I ran my vegan restaurant, preparing food in advance helped me keep mornings stress-free and ensured everything was flavorful and fresh. This vegan granola with coconut yogurt is the perfect make-ahead breakfast for busy days or meal prep.
Granola Storage
Once the granola has cooled completely, I transfer it to an airtight glass jar or container to help maintain its crisp texture. I store the container in a cool, dry pantry for up to two weeks. For even longer freshness, especially in humid climates, I keep the container in the fridge. The granola stays crunchy and full of flavor.
Coconut Yogurt Storage
Homemade coconut yogurt should be stored in a clean glass jar with a tight lid. After the fermentation process, I refrigerate the yogurt, where it keeps well for five to seven days. Before serving, I give it a quick stir for the best creamy consistency.
Advance Preparation
I often make a double batch of granola and prepare the coconut yogurt over the weekend. That way, I build healthy breakfasts or snacks throughout the week with minimal effort. Assemble the yogurt bowl fresh in the morning or portion everything into jars for grab-and-go meals.
Freezer Tips
If you want to store granola even longer, you can freeze it. Place cooled granola in a freezer-safe bag, remove as much air as possible, and freeze for up to three months. To eat, let it thaw at room temperature and then enjoy as usual.
Quick Table: Storage Guidelines
| Item | Storage Method | Shelf Life |
|---|---|---|
| Granola | Airtight container | 2 weeks (pantry) / 1 month (fridge) / 3 months (freezer) |
| Coconut yogurt | Airtight glass jar (fridge) | 5-7 days |
| Assembled bowls | Sealed container (fridge) | 2 days |
Keeping these tips in mind always ensures my vegan granola and coconut yogurt taste as good as freshly made—crunchy, creamy, and utterly delicious.
Serving Suggestions
I love exploring new ways to enjoy my vegan granola with coconut yogurt. This flavorful pairing is incredibly versatile, making it perfect for breakfast, snacks, or even dessert. Here are my favorite serving ideas and tips to help you craft the perfect vegan bowl at home.
Classic Breakfast Bowl
I start my morning with a generous scoop of chilled coconut yogurt layered with my homemade granola. I top it all with seasonal fresh fruit—berries, sliced peaches, or kiwi add brightness and a burst of natural sweetness. Sometimes, I add a spoonful of almond butter or a sprinkle of chia seeds for an extra protein boost.
Parfait Glasses for Brunch
To impress guests during brunch, I build vibrant parfaits in clear glasses. I alternate layers of coconut yogurt, granola, and colorful fruit. A drizzle of maple syrup and a dusting of cinnamon finishes each glass. These parfaits look stunning on the table and taste just as good as they look.
Afternoon Energy Snack
For a midday pick-me-up, I sprinkle granola over coconut yogurt and add cacao nibs and dried cherries. The crunch from the granola and the tartness of the fruit make every spoonful satisfying and energizing. This snack keeps me feeling full and focused through the afternoon.
Dessert Twist
When I crave a healthier dessert, I use the same combination but layer it with roasted banana slices and a drizzle of melted dark chocolate. The warmth of the banana mingles with the creamy yogurt and crunchy granola, making a decadent yet wholesome treat.
On-the-Go Snack Packs
Busy days call for handheld options. I layer granola and coconut yogurt in small jars or containers the night before. In the morning, I grab a jar from the fridge for a quick and nourishing meal on my way out the door. For variety, I rotate between berries, sliced apples, and even tropical fruits like mango or pineapple.
Kid-Friendly Treats
Kids love to build their bowls. I set out a toppings bar with coconut yogurt, granola, mini chocolate chips, sunflower seeds, and chopped fruit. Each person customizes their bowl just the way they like it. It turns mealtime into a fun and interactive experience.
Serving Sizes Table
| Serving Style | Granola (cups) | Coconut Yogurt (cups) | Suggested Toppings |
|---|---|---|---|
| Breakfast Bowl | 0.5 | 0.75 | Berries, banana, nut butter |
| Parfait | 0.5 | 0.5 | Fruit layers, maple syrup |
| Snack Jar | 0.3 | 0.5 | Dried fruit, cacao nibs |
| Dessert | 0.4 | 0.75 | Roasted banana, chocolate |
| Kids’ Bowl | 0.2 | 0.5 | Fruit, mini chips, seeds |
With these serving ideas, you can experience my vegan granola and coconut yogurt in new and delicious ways any time of day.
Conclusion
Making vegan granola with coconut yogurt has become one of my favorite ways to add a little joy and nourishment to my mornings. I love how easy it is to mix things up with new toppings or flavors and how satisfying it feels to start the day with something homemade.
Whether I’m prepping ahead for a busy week or treating myself to a colorful parfait, this combo always hits the spot. I hope you’ll find as much comfort and creativity in your own bowls as I do in mine.
