It all starts with this yummy granola. Apple pie granola! It’s spiced with cinnamon, cardamom, allspice, and nutmeg, and it’ll make your house smell like a freshly baked apple pie. No joke. I used dried apples in the granola and BAKED them into it, instead of tossing it in after baking like you would dried fruit. It’s SO delicious. The dried apples get crunchy and infused with all of the delicious spices.
The other insanely delicious component to this bowl is the warm cinnamon apples. Honeycrisp apples to be exact. In other words, the best apple to ever exist. I have no words for how much I love them and look forward to them every fall. I don’t understand how an apple can taste so amazing. And yes, I’ll gladly pay the $238290/lb. for them. So worth it.
I sautéed them in a little coconut oil with some cinnamon and a pinch of sea salt. Couldn’t be simpler, and they taste incredible. The warm apples against the cold yogurt makes yogurt comforting in a way, like a bowl of oatmeal would be.
Let’s talk about this yogurt. OMG. It was inspired by my godmother who made it for us when I recently visited upstate New York. You take plain Greek yogurt and add it to a fine mesh strainer lined with cheesecloth, place it over a bowl, and let it drain overnight. What you are left with is the thickest, creamiest yogurt. It’s almost like ricotta. You wouldn’t believe how much water drains out!
You then re-hydrate it with freshly squeezed orange juice, vanilla, and honey. Orange zest too! It’s the most delicious yogurt I’ve EVER had. It’s the only yogurt I ever want to eat now!
I also topped these lovely bowls with pomegranate seeds (another favorite autumn fruit), and a little extra cinnamon for good measure.
These bowls are great to make on the weekends for meal prep so you have easy, healthy breakfasts during the week! Just keep all the toppings separate from the yogurt, and assemble when ready!
New favorite breakfast.
- For the YOGURT:
- 1 quart (4 cups) plain Greek yogurt (I used 0%)
- 1½ teaspoons vanilla extract
- ¼ cup honey
- zest of ¾ of an orange
- juice of 2 oranges
- For the GRANOLA:
- 3 cups oats
- 1 cup sliced almonds
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon cardamom
- 1 teaspoon nutmeg
- ½ cup almond butter (the natural, drippy kind)
- ⅓ cup pure maple syrup
- ¼ cup coconut oil, melted and cooled
- 2 teaspoons vanilla extract
- 1 cup dried apples, chopped
- For the WARM CINNAMON APPLES:
- 2 honeycrisp apples, diced
- 2 teaspoons coconut oil
- heaping ¼ teaspoon cinnamon
- pinch of salt
- For the BOWLS:
- 1 pomegranate, arils removed
- extra cinnamon for topping
- Prep the yogurt. Line a fine mesh sieve with cheesecloth and add the yogurt. Place over a bowl and cover with plastic wrap. Let sit in the refrigerator to drain overnight. (If you don't have cheesecloth, it'll still work with a fine mesh sieve).
- Make the granola. Preheat oven to 325℉. Line a large rimmed baking sheet with parchment paper. Combine the oats, almonds, salt, cinnamon, allspice, cardamom, and nutmeg in a large bowl and stir to combine. In a separate bowl, combine the almond butter, maple syrup, melted coconut oil, and vanilla and stir to combine. Pour the wet ingredients over the oat mixture and stir to combine. Place granola on the baking sheet and bake for 25-30 minutes, or until golden, stirring once in between. Let cool.
- Make the cinnamon apples. Heat a medium skillet over medium-high heat and add the coconut oil. Once melted, add the apples, cinnamon, and salt and sauté for 3-4 minutes until they start to soften. Set aside.
- Once yogurt has drained overnight, transfer to a medium bowl. Add the vanilla, honey, orange zest, and orange juice and stir to combine.
- To assemble the bowls, top the yogurt with granola, warm cinnamon apples, and pomegranate seeds. Sprinkle with an extra pinch of cinnamon and enjoy!
yogurt inspired by my godmother and adapted from Ina.