The yogurt with granola recipe
for your table
First loosen the yogurt with a spoon so it has the same thickness everywhere. Greek yogurt straight from the refrigerator is often firmer at the top of the container than at the bottom; if you spoon it straight into the glass, the fruit will sink through one layer but not the other.
Spoon a layer of yogurt into the glass and spread it against the side with the back of the spoon. Put the fruit on that, followed by more yogurt. Keep it to two or three layers: in a 36-centiliter glass, each layer becomes a stripe with four or more layers that you cannot see from the side anyway.
Leave the granola out for now. If you want to prepare the glass ahead of time, cover it and put it in the refrigerator, and keep the granola in a sealed container on the counter. In the refrigerator, it draws moisture from the air and becomes chewy, even without touching the yogurt.
Only sprinkle the granola over it at the table and drizzle the honey or maple syrup over it in a thin stream. From that moment, the clock is ticking: after fifteen minutes, the bottom edge of the granola is soft; after half an hour, the entire layer is. So eat it within ten minutes, or sprinkle it on in two stages.
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The story
Granola is essentially toasted oats with nuts, sweetened with honey or syrup and bound with a little oil. Toasting removes the moisture and creates the hard crust, and it also produces the clusters: the sugar sticks the flakes together while it is warm and only sets as it cools. That very crust is what yogurt undoes. So it is not a matter of buying better granola, but of timing, because anything you assemble well in advance will turn soft. Making it yourself does help, because then you decide how coarse the clusters will be.
The right glass
With yogurt and granola, the shape of the glass determines how long the top layer stays crunchy. The tall glass below holds 36 centiliters, which is what this portion calls for: 200 grams of yogurt, 100 grams of fruit, and the granola on top together fill well over three deciliters. According to the description, it is the tall version of the Picardie profile in thermally toughened glass, and the specifications list a height of 12 centimeters and a diameter of 9 centimeters; narrow enough to see two or three layers as bands. The wide, low bowl beside it holds 18 centiliters and is described as intended for dessert, yogurt with granola, or an amuse-bouche. It holds less, but the granola is spread in a thin layer over a large surface and only touches the yogurt underneath, so this version stays noticeably crunchy for longer. More in that size can be found among the dessert glasses.
Duralex Picardie Longdrink Glass 36 cl (6 pieces)
La Rochere Coupelle 18 cl Alice (6 pieces)
Both sets together € 45,90.
The right tools
For yoghurt with granola in a glass, besides the glass you use a bar spoon with a long handle to build the layers right down to the bottom without smearing the sides, and a muddler to mash fresh fruit into a quick compote for the version with a layer of fruit. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 52,85.
What will you serve with it?
Yoghurt with granola is primarily a breakfast, in which case coffee or tea is the answer. If it is served as a dessert or on a brunch table, something light and dry goes well with it: cava, crémant or prosecco. With the version featuring speculoos spices or toasted coconut, a small glass of amaretto or Baileys works well. On every drink page, you can read the alcohol percentage, what it tastes like, which cocktails pair well with it and which glass you need.
Variations & twists
Adding speculaas spices to the yogurt makes it a winter version, while toasted coconut over the granola makes it summery. A layer of compote on the bottom, such as blueberries briefly cooked with a little sugar, adds color and acidity to balance the sweet granola. It becomes firmer with quark, thinner and more sour with regular full-fat yogurt, while skyr falls in between in terms of thickness. If you don't have granola at home, toasted nuts with a spoonful of oat flakes and some honey come close. Looking for more inspiration? Browse more than 100 cocktail recipes.
Servingtip
Put the covered glass of yogurt and fruit in the refrigerator and take the granola to the table in a separate container, so everyone can sprinkle it themselves and at the moment that suits them. Add a long spoon, because with a teaspoon you can't reach the bottom of a 36-centiliter glass. Take the glass out of the refrigerator a few minutes before eating, because ice-cold yogurt tastes flatter.
Good to know
Why does granola go soft in yogurt?
Granola is toasted and therefore dry, while yogurt is wet. The moisture soaks into the flakes and dissolves the sugar crust that holds the clusters together. This happens faster than you think: after fifteen minutes, the bottom edge is already soft, and after half an hour, the entire layer is. Thicker yogurt slows it down but doesn't prevent it.
On the bottom, on top or separately?
A layer of granola on the bottom and a layer on top is the worst of both worlds: the bottom one is soft within ten minutes, and the top one is by the time you get to it. If you're eating it right away, you can work in layers. If the glass has to wait, keep the granola completely separate and sprinkle it on at the table.
How do you make granola in the oven?
Mix rolled oats with coarsely chopped nuts, honey or syrup and a splash of neutral oil until everything just glistens. Spread it on a baking sheet and bake for about 25 minutes at 150 degrees, stirring once halfway through so the edges don't get darker than the middle. It still feels soft straight from the oven; it only becomes crisp after cooling, so don't bake it longer.
Yogurt, quark or skyr?
Greek yogurt is the thickest of the three and stays where it is placed in a glass, so layers remain most visible in it. Quark is firmer but also drier and sticks more to the spoon. Skyr is somewhere in between and noticeably more sour. Regular full-fat yogurt is the thinnest and sinks through the fruit in a glass, which is fine if you don't want layers.
How much granola do you use per serving?
Sixty grams per 200 grams of yoghurt is a generous portion and covers the entire top. If you mainly want it as a crunchy layer, 40 grams is enough. Granola is heavier than it looks, so weigh it instead of scooping it: a handful can easily amount to twice as much.
Can you prepare the glass in advance?
You can assemble the yoghurt and fruit an hour in advance and keep it covered in the fridge. Soft fruit such as raspberries and strawberries does release moisture, so it is best to add it later. The granola always goes on last. Preparing it more than a few hours ahead is not worthwhile, because the fruit will sink through the layers.
Frequently asked questions
How do you prevent granola from becoming soggy in yoghurt?
By sprinkling it over the top at the table instead of adding it to the layers. A layer of granola at the bottom of the glass becomes soft within ten minutes. If the glass has to wait, keep the granola in a sealed container on the counter, not in the fridge.
How do you make your own granola?
Mix rolled oats, coarsely chopped nuts, honey or syrup and a splash of neutral oil, spread it out on a baking sheet and bake for about 25 minutes at 150 degrees, stirring once halfway through. It is still soft when it comes out of the oven; it only becomes crisp as it cools.
Which yoghurt do you use for yoghurt with granola?
Greek yoghurt, because it is the thickest and keeps the layers in place in a glass. Quark is firmer but drier, skyr is more acidic, and regular full-fat yoghurt is so thin that the fruit sinks through it. Stir the yoghurt until smooth first so it has the same thickness throughout.
Which glass do you use for yoghurt with granola?
A clear glass of about 35 centilitres for a full layered serving, or a wide, shallow bowl if you want to spread the granola in a thin layer over the top. In either case, make sure a long spoon can reach the bottom and that the sides are colourless, so you can see the layers.
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