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Porridge, oats & cereal · Yoghurt & chia bowls

Toasted honey & nut granola with yoghurt & berries

Crunchy homemade granola with oats, almonds, seeds, coconut and a little honey, served with natural yoghurt and fresh berries — a batch for the week.

  • 50 min · 15 min hands-on
  • Serves 10
  • Large baking tray, baking paper, small saucepan
  • Contains milk, almond
  • Vegetarian
  • Complete meal
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Toasted honey & nut granola with yoghurt & berries · Per serving (1 of 10)

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One serve gives you

Daily needs: Female 31–50
  • Protein 17 g · 15%
  • Carbs 45 g · 41%
  • Fat 22 g · 44%
  • Fibre 8 g

Highest in this recipe

  • Vitamin C 39.0 mg87% of RDI
  • Vitamin E 5.8 mg82% of AI (Adequate Intake)
  • Phosphorus 485 mg49% of RDI
  • Magnesium 138 mg43% of RDI
  • Iodine 63 µg42% of RDI
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Ingredients

Weights for 10 servings. Per-serve nutrition stays the same.

  • 300 g
  • 80 g
  • 60 g
  • 40 g
  • 30 g
  • 4 g
  • 1 g
  • 90 g
  • 40 g
  • 5 g
  • 80 g
  • 1,500 g
  • 500 g
  • 500 g

Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.

Method

5 steps · about 50 min
  1. Heat the oven to 160°C conventional (140°C fan) and line a large baking tray with baking paper. In a large bowl, mix the rolled oats, almonds, pumpkin seeds, sunflower seeds, coconut, cinnamon and iodised salt.
  2. Warm the honey, canola oil and vanilla in a small saucepan over low heat until runny. Pour over the oat mixture and stir until everything is evenly coated.
  3. Spread the mixture over the tray and press it down firmly with the back of a spoon. Bake for 25–30 minutes, turning the tray and breaking the mixture into large pieces once halfway, until deep golden and fragrant. It crisps further as it cools.
  4. Cool completely on the tray, then stir through the sultanas and store in an airtight jar for up to 2 weeks. The batch makes 10 serves of about 73 g.
  5. For each breakfast, spoon 150 g natural yoghurt into a bowl, top with a serve of granola and 100 g of the strawberries and blueberries.

Add optional toppings or substitutions to your saved copy to include them in the calculation.

One serve gives you

Daily needs: Female 31–50
  • Protein 17 g · 15%
  • Carbs 45 g · 41%
  • Fat 22 g · 44%
  • Fibre 8 g

Highest in this recipe

  • Vitamin C 39.0 mg87% of RDI
  • Vitamin E 5.8 mg82% of AI (Adequate Intake)
  • Phosphorus 485 mg49% of RDI
  • Magnesium 138 mg43% of RDI
  • Iodine 63 µg42% of RDI
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Calculation limitations
  • Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.

Every nutrient, and where it comes from

152 nutrients and food components, and the ingredients that supply each one.

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Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.

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About this recipe and its sources

Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.

MorselMetrics kitchen ideas · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.

  • Rolled oats: Whole-recipe edible weight.
  • Raw almonds, roughly chopped: Whole-recipe edible weight.
  • Pumpkin seeds (pepitas): Whole-recipe edible weight.
  • Sunflower seeds: Whole-recipe edible weight.
  • Desiccated coconut: Whole-recipe edible weight.
  • Ground cinnamon: Whole-recipe edible weight.
  • Iodised salt: Whole-recipe edible weight.
  • Honey: Whole-recipe edible weight.
  • Canola oil: Whole-recipe edible weight.
  • Vanilla extract: Whole-recipe edible weight.
  • Sultanas: Whole-recipe edible weight.
  • Plain natural yoghurt, to serve: Whole-recipe edible weight.
  • Strawberries, hulled and sliced, to serve: Whole-recipe edible weight.
  • Blueberries, to serve: Whole-recipe edible weight.

AFCD attribution, data & methods

Food matches used for nutrition
  • Rolled oats: Oats, rolled, uncooked
  • Raw almonds, roughly chopped: Nut, almond, with skin, raw, unsalted
  • Pumpkin seeds (pepitas): Seed, pumpkin, hulled & dried
  • Sunflower seeds: Seed, sunflower
  • Desiccated coconut: Coconut, grated & desiccated
  • Ground cinnamon: Cinnamon, dried, ground
  • Iodised salt: Salt, table, iodised
  • Honey: Honey
  • Canola oil: Oil, canola
  • Vanilla extract: Vanilla bean extract
  • Sultanas: Sultana
  • Plain natural yoghurt, to serve: Yoghurt, natural, regular fat (~3%)
  • Strawberries, hulled and sliced, to serve: Strawberry, raw
  • Blueberries, to serve: Blueberry, raw

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