I love granola. For me it’s not a daily breakfast though – typically there’s too much going on there (hello carbs!). It is more of a treat that I’d occasionally enjoy on a weekend. And when I do, I go all in! Granola + milk = not special enough. But… granola + fragrant syrup, caramelized fruits and a curation of sweet spices = a whole different story! Here are three ideas of how to transform your granola and yoghurt bowl into a completely different, utterly indulgent experience.

Granola and Yoghurt with Oranges and Red Wine Syrup

This bowl starts with red wine cooked with orange and lemon zest, star anise, juniper berries and green cardamom. The wine simmers over low heat until the alcohol evaporates and the liquid reduces to the consistency of runny honey. It shouldn’t be too thick: the first step is to pour it over the granola for it to soften. Then you can reduce the syrup further over medium heat to get a more glaze-like texture. You can also choose to pop in a few slices or orange and get them caramelized.

The outcome is nothing short of amazing. Runny syrup softens the granola and melts the yoghurt, and the juiciness of orange cuts through creamy and crunchy textures. The flavours blend beautifully together. A small finishing touch of grated lemon zest and mint leaves makes a big difference – don’t skip it! Grab the full recipe from the recipe card at the bottom of this post.

Caramelized Pineapple and Coconut Yoghurt

A distinctive feature of this bowl is its tropical character created by pineapple and coconut. It also has a warm depth from vanilla and cloves and bright licorice-y notes from star anise. Crunchy granola, creamy yoghurt and bananas, juicy pineapple create a wonderful, satisfying combination of textures.

The only job that you have to do here is to cook the pineapple and bananas, which takes about 15 minutes. Fry it on a pan over medium heat in butter with whole star anise and a vanilla pod. The spices will release their flavours while being heated, and pineapple will develop those beautiful charred edges. Add a little sugar to help the fruit caramelize, and a splash of pineapple juice to avoid it burning. After the pineapple is done, transfer to a plate and pop in a few slices of banana for just a minute or two.

Assemble the bowl and sprinkle with ground cloves and coconut flakes.

Get the full recipe here!

Granola and Yoghurt Bowl with Poached Apricots

Poached apricots hold a special place in my heart. Cooking apricots takes them through a wonderful transformation. No matter how hard or sour they are fresh, an ugly duckling turns into a beautiful swan every time. Paired with sweet spices, especially vanilla, they develop a delicate, sublime flavour and a captivating aroma. The syrup helps soften the granola, and the silky texture of the poached fruit accentuates the soothing, comforting feel of this bowl.

You will need about 20 minutes to prepare the apricots, plus cooling time. Combine 350ml of water with 150g sugar, zest of lemon and a vanilla pod cut lengthwise. Bring to a boil and add the other spices: a teaspoon of cardamom pods, a cinnamon stick and a couple of cloves. Simmer for a few minutes for the flavours to impart and carefully add the apricots. They need to be submerged into the syrup. Give them 5-7 minutes, checking once to make sure they’ve softened yet are firm enough to hold their shape. Allow the apricots to cool down completely in the syrup at room temperature.

Pour a bit of the syrup over the granola and let rest for 5 minutes. Serve with vanilla yoghurt sprinkled with ground cinnamon, with apricots on top. Head here for the full recipe!

Which one is your favourite? Share in comments!

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Granola and Yoghurt Bowl with Orange and Red Wine Syrup

An indulgent bowl of granola and vanilla yoghurt served with red wine syrup and fresh and caramelized oranges.

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Servings 4 people

Equipment

• 1 medium sauce pan

Ingredients

  

For the syrup:

• 350 ml good quality red wine
• 1 tbsp sugar
• Zest or 1 orange
• Zest of 1 lemon
• 2 whole star anise
• 6 green cardamom pods
• 1 tsp juniper berries

For the bowls:

• 2 oranges cut across into 5-7mm slices
• 150 g granola
• 500 g vanilla yoghurt
• 1 tsp lemon zest
• A few mint leaves for garnish

Instructions

 

For the syrup:

• In a medium saucepan, combine the wine with lemon and orange zest, juniper berries, star anise, cardamom pods and sugar.
• Bring to the boil, then reduce the heat and simmer for 45-60 minutes until the syrup has reduced and the alcohol evaporates.
• At this point, the consistency should have thickened but still remained runny.
• Refrigerate until thoroughly cooled.

For the bowl:

• Pour 3-4 table spoons of the syrup over granola and leave to rest for 5-7 minutes to soften.
• In a small shallow pan, heat 2-3 table spoons of the syrup. Bring to bubble and add a few slices of orange.
• Cook for 1-2 minutes on both sides until the orange caramelizes slightly. Remove from the pan and let cool.
• Divide the granola and yoghurt between four bowls. Top with slices of cooked and fresh orange. You can pour a bit more of the syrup over.
• Serve sprinkled with lemon zest and garnished with mint leaves.

Notes

• The syrup can be kept in the fridge for up to a week.
• You can also use apples instead of oranges.