Avocado Crema Yogurt Bowl with Cinnamon-Brown Sugar Granola

Name: Avocado Crema Yogurt Bowl with Cinnamon-Brown Sugar Granola
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Tex-Mex
Ingredients: 1½ cup (150 g) rolled oats (old-fashioned); ¼ cup (55 g) packed light brown sugar; 3 tablespoon (45 ml) coconut oil or unsalted butter, melted; 1½ teaspoon (4 g) ground cinnamon; ¼ teaspoon (1 g) fine sea salt; 1 cup (240 ml) plain Greek yogurt (whole milk or 2%), cold; 1 whole (150 g) ripe avocados, halved and pitted; 1½ tablespoon (22 ml) fresh lime juice; 2 tablespoon (30 ml) water or Greek yogurt; to taste fine sea salt; to taste freshly ground black pepper; 2 tablespoon (8 g) fresh cilantro, finely chopped, leaves only (optional); 1 teaspoon (2 g) lime zest (optional)

From the MyKitchenBank Kitchen

A vibrant no-bake breakfast bowl layering silky Greek yogurt with a creamy avocado-lime purée, topped with homemade cinnamon-brown sugar granola for crunch. This Latin American-inspired dish balances rich, savory elements with warm spice and natural sweetness, perfect for a nourishing morning.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 2 bowls (with extra granola)

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Steps

Before you start

Preheat oven to 325°F (163°C) for the granola
Select ripe but firm avocados (they should yield slightly to pressure)
Have all ingredients measured and ready before toasting

1
Toast the Granola MixOven 325°F / 165°C
- Preheat the oven to 325°F (163°C).
- Line a 9×13-inch baking sheet with parchment paper.
- In a medium bowl, whisk together the rolled oats, brown sugar, cinnamon, and sea salt.
- Pour in the melted coconut oil and stir until all the oats are evenly coated.
- Spread the mixture in a thin, even layer on the prepared baking sheet.
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Tip: Spread the granola in a single, even layer—thicker spots will burn while thin ones stay soft.
2
Bake until GoldenOven 325°F / 165°C
- Place the baking sheet in the preheated 325°F oven.
- Bake for 18–20 minutes, stirring gently halfway through (around the 9-minute mark), until the granola is light golden brown and fragrant.
- The edges will darken first, so stir from the edges toward the center.
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Ready when: Granola is light golden brown and smells sweet and toasted
Tip: Don't wait for it to feel completely crisp in the pan—it will firm up as it cools. Remove it while it still feels slightly soft.
3
Cool the Granola
- Remove the baking sheet from the oven and spread the granola on a clean surface or back onto the parchment.
- Let it cool for at least 10 minutes undisturbed.
- As it cools, it will crisp and cluster naturally.
- Once completely cool, you can break it into bite-sized pieces.
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Ready when: Granola is cool and crunches when broken
Tip: Resist stirring while it cools—this keeps the clusters intact for better texture.
4
Make the Avocado Crema
- Scoop the flesh from the halved avocado into a small bowl.
- Add the fresh lime juice and water (or Greek yogurt for a richer crema).
- Using a fork or potato masher, mash the avocado until it reaches your desired consistency—smooth with a few small chunks, or lumpier if you prefer texture.
- Season to taste with sea salt and freshly ground black pepper.
- Stir gently to combine.
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Ready when: Avocado reaches your preferred consistency, flavors are balanced
Tip: Make the crema just before serving to prevent browning. The lime juice slows oxidation but doesn't stop it completely.
5
Assemble the Bowls
- Divide the cold Greek yogurt evenly between two serving bowls, placing it in the center or spreading it as a base.
- Spoon the avocado crema over or alongside the yogurt.
- Top generously with the cooled cinnamon-brown sugar granola.
- If desired, garnish with fresh cilantro and a light sprinkle of lime zest.
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Ready when: Bowl is layered, granola is visible on top, ready to serve
Tip: Add the granola at the last moment so it stays crispy and doesn't soften from the moist yogurt and avocado.

Good to know

Tips

Choose avocados that are ripe but still firm—they should yield to gentle pressure. Overly soft avocados will become mushy when mashed.
Make the avocado crema close to serving time. Lime juice slows browning but doesn't prevent it entirely. Cover with plastic wrap pressed directly onto the surface if you must make it ahead.
For extra creaminess, use Greek yogurt in the avocado crema instead of water. This also makes the crema more stable.
This bowl works beautifully as a light lunch or dinner by adding a fried egg on top or a side of grilled sourdough toast for scooping.

Make ahead

The granola can be made up to 3 days ahead and stored in an airtight container at room temperature. Make the avocado crema and assemble the bowls just before serving to prevent the avocado from browning and the granola from softening.

Storage & reheating

Granola: Store in an airtight container at room temperature for up to 5 days. Assembled bowls: Best consumed immediately. Leftover granola can be used over yogurt, oatmeal, or eaten as a snack. Do not freeze.

Substitutions

coconut oil or unsalted butter, melted → unsalted butter or extra-virgin olive oil. Butter creates a richer taste; olive oil adds a subtle fruity note. Use the same amount.
plain Greek yogurt (whole milk or 2%) → whole milk yogurt or Icelandic skyr. Whole milk yogurt is slightly creamier; skyr is even thicker and tangier. Adjust the water in the crema if using a thinner yogurt.
rolled oats (old-fashioned) → steel-cut oats or quick oats. Steel-cut oats will take longer to toast (25–30 minutes) and stay chunkier. Quick oats will brown faster; watch closely after 10 minutes.
fresh cilantro, finely chopped → mint or parsley. Mint adds brightness; parsley is milder. Either complements the lime and avocado beautifully.