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    Greek yogurt with granola and pomegranate syrup

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    Greek yogurt with granola and pomegranate syrup

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

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes

    Serves: 4


    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.

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