Creamy vanilla yogurt topped with lemon zest, fresh berries and crunchy homemade granola. This is an easy and versatile breakfast or snack, full of protein and so yummy!



  • 1 container Greek vanilla yogurt
  • 1 tsp. lemon zest
  • Fresh berries: blueberries, raspberries, blackberries, etc.


  • 1/2 cup raw buckwheat groats
  • 3/4 cup rolled oats
  • 1 cup puffed rice
  • 3 Tbs. coconut oil, melted
  • 1/2 tsp. vanilla extract
  • 1/4 cup + 2 Tbsp. pure maple syrup
  • Generous pinch of sea salt
  1. Preheat oven to 325 degrees.
  2. Place a piece of PARCHMENT PAPER on a baking sheet. This step is very important. If you use tin foil, granola may burn. If you don’t use anything, granola will stick to pan, specifically the buckwheat groats.
  3. Combine all ingredients in a large bowl and mix until grains are evenly coated in wet ingredients.
  4. Spread granola evenly on prepared baking sheet and bake for 20 minutes. Set to broil, and broil for 5 more minutes, until grains begin to turn golden brown and crunchy. *Watch closely during this step! Every oven is different and may burn if your broil gets too hot.
  5. Remove from oven and resist the urge to stir! Let it cool completely on the pan.
  6. Place yogurt in a bowl. Top with berries, lemon zest and granola.
  • The serving size for this says one because it calls for 1 carton of yogurt. However, this makes a few cups of granola, so store the extra granola in an airtight container and use throughout the week.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.