Allison’s Yogurt and Granola - DFM

Allison’s Yogurt and Granola

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Serving granola with homemadeyogurtand berries is very common at our farm. Everyone breaks toenjoy a ‘4 o’clock’ snack when the kids get home off thebus after school. We take a short time to catch up as a farm family (this includes our employees) before evening chores.  

We eat it with fresh berries in the summer or simply warm up frozen ones in the winter. It’s a great snack during a long day of work. I usually make a double batch on Sundays to last us the week!


Allison’s Yogurt and Granola


5 mins


10 mins

Serving Size

4-6 servings


• 1 ½ cups (375 mL) quick oats

• 1 ½ cups (375 mL) old-fashioned oats

• 1 ½ cups (375 mL) coconut (unsweetened, medium)

• 1 cup dried (250 mL) dried cranberries

• 1 cup (250 mL) pecans

• 2 tsbp (30 mL) brown sugar

• 2 tbsp (30 mL) melted butter

• 1 tsp (5 mL) vanilla

• 1 tsp (5 mL) cinnamon

• ½ tsp (2 mL) nutmeg



• Yogurt, made from 100% Canadian milk

• Fresh berries


1. Preheat oven to 375 degrees. Line cookie sheet with parchment paper and set aside.
2. In a large bowl, mix oats, coconut, sugar, vanilla, cinnamon, and nutmeg. Stir in melted butter until well combined.
3. Pour the oats mixture on to the parchment lined cookie sheet and spread into an even layer. Bake at 375 degrees for 10 minutes.
4. Let cool. Stir in the cranberries and pecans and store in an airtight container. Serve with yogurt and fresh berries.



• 1 cup (250 mL) raisins for cranberries

• 1 cup (250 mL) almonds or walnuts for pecans

• 1 ½ cups (375 mL) quick oats for old-fashioned oats