Greek yogurt with granola and pomegranate syrup

The syrup is also delicious drizzled over ice cream or a warm cake.


50g blanched almonds, roughly chopped

50g pecan nuts, roughly chopped

1 tbsp vegetable oil

70g porridge oats

41⁄2 tbsp honey, plus extra to serve

2 pomegranates

1⁄2 lemon, juice

500g Greek-style natural yogurt

2 nectarines or peaches, sliced


  1. For the granola, preheat the oven to 180 ̊C, gas mark 4. In a bowl, mix the nuts, oil, oats and 21⁄2 tbsp honey. Spread in an even layer on a baking sheet lined with baking parchment; cook for 15 minutes, stirring halfway though. Cool, then break into pieces.
  2. For the syrup, use a lemon squeezer to juice 11⁄2 pomegranates. Strain into a pan with the remaining 2 tbsp honey. Boil for 2 minutes, then add the lemon juice. Cool, then stir in the seeds from the remaining 1⁄2 pomegranate.
  3. Divide the yogurt between 4 bowls; top with the fruit, granola and syrup.
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2506.216kJ
Fat 32.3g
Saturated Fat 9.6g
Carbohydrate 64.6g
Sugars 51.4g
Protein 12.7g
Salt 0.3g
Fibre 4g

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4 stars

Average user rating Based on 4 ratings