This granola is one of those simple but powerful additions that can turn a plain bowl of yogurt into something a bit more special.It’s golden and toasty with a light crunch, and it’s sweet but not cloying.This granola is made with pantry staples, comes together in minutes, and stores beautifully.

It’s also naturally gluten-free and can be made vegan with two easy swaps.Things have been chaotic the last month, leaving no time for new recipes.So here’s a really simple one! This granola is intentionally not clumpy.

I personally prefer it that way in my yogurt – lightly crisp with a bit of crunch, but no big chunks.It’s great for sprinkling over yogurt or smoothie bowls without getting giant pieces in every bite.Ingredient notes Please scroll down for the full recipe! These are just notes on the ingredients.

Rolled oats – make sure to use old-fashioned rolled oats, not quick oats or steel-cut.If you’re gluten-free, check the label to make sure they’re certified gluten-free.Butter or coconut oil – both work well.

Butter gives a rich, traditional flavor, while coconut oil makes this vegan and adds a subtle coconut note.If you want to keep it dairy-free but don’t want any coconut flavor, then use refined coconut oil.Honey, maple syrup or brown rice syrup – honey adds floral notes and more depth, while brown rice syrup is a great vegan alternative that still helps bind the granola.

Maple syrup also works, but doesn’t

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