Homemade Granola & Yogurt Bowls with Pineapple-Mango Compote
Breakfast

Homemade Granola & Yogurt Bowls

with Pineapple-Mango Compote

30 MIN
$17.99 2 Servings
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From the Test Kitchen

This crunchy granola features rolled oats toasted in the pan with coconut flakes, pecans, cashews, brown sugar, and warming spices like cinnamon and cardamom. You'll serve it with tangy Greek yogurt and an irresistibly sweet, tropical compote made with mango, pineapple, sugar, and more.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
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fresh
ingredients
Homemade Granola & Yogurt Bowls with Pineapple-Mango Compote
Title
  • 1 Mango Cheek
  • 4 oz Pineapple Spears
  • 3 Tbsps Roasted Cashews
  • 1 cup Plain Nonfat Greek Yogurt
  • ½ cup Rolled Oats
  • 1 oz Unsweetened Coconut Flakes
  • 4 tsps Honey
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • 1 Tbsp Light Brown Sugar
  • 2 oz Salted Butter
  • 1 Tbsp Sugar
  • ¼ cup Roasted Pecans
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Small dice the pineapple. Small dice the mango. Roughly chop the pecans. Roughly chop the cashews.

Make the compote
2 Make the compote

In a small pot, heat half the butter on medium until melted. Add the diced pineapple, diced mango, and half the warming spices. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the granulated sugar and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thickened. Turn off the heat.

Start the granola
3 Start the granola

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the oats, coconut flakes, chopped pecans, chopped cashews, and remaining warming spices. Cook, stirring occasionally, 5 to 6 minutes, or until toasted.

Finish the granola & serve your dish
4 Finish the granola & serve your dish

Add the remaining butter, half the honey (kneading the packet before opening), brown sugar, and a pinch of salt; stir to combine. Reduce the heat to medium and cook, stirring occasionally, 2 to 3 minutes, or until the butter is melted and browned (it should smell nutty and toasted). Turn off the heat. Serve the yogurt topped with the finished granola and compote. Drizzle with the remaining honey. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Small dice the pineapple. Small dice the mango. Roughly chop the pecans. Roughly chop the cashews.

2 Make the compote

In a small pot, heat half the butter on medium until melted. Add the diced pineapple, diced mango, and half the warming spices. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the granulated sugar and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thickened. Turn off the heat.

Make the compote
Start the granola
3 Start the granola

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the oats, coconut flakes, chopped pecans, chopped cashews, and remaining warming spices. Cook, stirring occasionally, 5 to 6 minutes, or until toasted.

4 Finish the granola & serve your dish

Add the remaining butter, half the honey (kneading the packet before opening), brown sugar, and a pinch of salt; stir to combine. Reduce the heat to medium and cook, stirring occasionally, 2 to 3 minutes, or until the butter is melted and browned (it should smell nutty and toasted). Turn off the heat. Serve the yogurt topped with the finished granola and compote. Drizzle with the remaining honey. Enjoy!

Finish the granola & serve your dish
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