Banana-Cacao Nib Yogurt with Crispy Hazelnut Granola

Name: Banana-Cacao Nib Yogurt with Crispy Hazelnut Granola
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 1½ cups (135 g) old-fashioned rolled oats; ¾ cup (100 g) roasted unsalted hazelnuts, coarsely chopped; ¼ cup (60 ml) virgin coconut oil; ⅓ cup (80 ml) pure maple syrup; 1 teaspoon (5 ml) pure vanilla extract; ½ teaspoon (2½ g) fine sea salt; ½ teaspoon (1 g) ground cinnamon; 2 cups (500 g) plain Greek yogurt, full-fat or 2% Greek yogurt, cold; 2 medium (240 g) ripe bananas, peeled and sliced into ¼-inch (6 mm) rounds; ½ cup (80 g) raw or roasted cacao nibs; 2 tablespoons (30 ml) raw or pasteurized honey (optional)

From the MyKitchenBank Kitchen

A Latin American–inspired no-bake parfait pairing smooth, tangy Greek yogurt with ripe banana, antioxidant-rich cacao nibs, and homemade crispy hazelnut granola. The granola is baked separately so you can make it ahead, then assemble individual bowls to order for maximum textural contrast. Rich in nuts, whole grains, and minimal refined sugar.

Prep: 15 min
Cook: 25 min
Wait: 15 min
Total: 55 min
Makes: 4 parfaits (with extra granola for storage)

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Steps

Before you start

Preheat oven to 325°F (160°C) for the granola
Have all granola ingredients measured and ready
Choose ripe bananas with yellow skin and small brown flecks for the best flavor

1
Toast hazelnuts (optional)Oven 325°F / 165°C
- If using raw hazelnuts instead of pre-roasted, spread them on a baking sheet and toast at 325°F (160°C) for 8–10 minutes, stirring once halfway through, until fragrant and lightly browned.
- Let cool for 2 minutes, then coarsely chop.
- Skip this step if hazelnuts are already roasted.
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Ready when: Hazelnuts are fragrant and lightly browned
Tip: Do not skip cooling—warm nuts will make the granola stick during baking
2
Mix dry granola ingredients
- In a large bowl, combine 1.5 cups (135 g) rolled oats, ¾ cup (100 g) chopped hazelnuts, ½ teaspoon (2.5 g) sea salt, ½ teaspoon (1 g) ground cinnamon.
- Stir well to distribute cinnamon evenly throughout.
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Ready when: Cinnamon is evenly dispersed with no visible streaks
Tip: Sift cinnamon through your fingers while stirring to break up clumps
3
Warm oil and syrup
- In a small bowl, gently warm ¼ cup (60 ml) virgin coconut oil and ⅓ cup (80 ml) maple syrup together over low heat on the stovetop for 1–2 minutes, or microwave together in short 15-second bursts, stirring between, until warm and blended.
- Stir in 1 teaspoon (5 ml) vanilla extract.
- Do not let it simmer or smoke.
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Ready when: Oil and syrup are warm, blended, and vanilla is incorporated
Tip: If using microwave, use short bursts so the oil doesn't separate from the syrup
4
Combine granola
- Pour the warm oil-syrup mixture over the oat mixture and stir vigorously with a wooden spoon for 1–2 minutes until every oat and nut piece is evenly coated and glistening.
- The mixture should hold together slightly when squeezed but still have distinct pieces.
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Ready when: Every oat and nut piece is coated with oil and syrup
Tip: Stir quickly before the mixture cools, as warm granola is much easier to coat evenly
5
Bake granolaOven 325°F / 165°C
- Spread the granola mixture evenly on a 9×13-inch (23×33 cm) baking sheet.
- Bake at 325°F (160°C) for 20–25 minutes, stirring every 5–7 minutes with a wooden spoon, until the granola is golden-brown and no longer clumps together.
- The granola will crisp as it cools.
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Ready when: Granola is golden-brown and individual oats and nuts no longer stick together
Tip: Stir every 5–7 minutes to prevent burning on the edges; if your oven runs hot, reduce temperature to 300°F (150°C)
6
Cool granola completely
- Remove the baking sheet from the oven and let the granola cool on the pan for 10–15 minutes without stirring.
- It will continue to crisp as it cools.
- Once completely cool and no longer warm to the touch, break any large clumps with your hands into ½- to 1-inch (1–2.5 cm) pieces.
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Ready when: Granola is completely cool and crunchy when bitten
Tip: Do not stir while cooling—this breaks up the clusters and creates fine crumbs instead of crunchy pieces
7
Assemble yogurt base
- Divide 2 cups (500 g) cold Greek yogurt evenly among 4 serving bowls or glasses (about ½ cup / 125 g per bowl).
- Gently smooth the top of the yogurt with the back of a spoon, leaving a small well in the center if desired.
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Tip: Use chilled bowls or glasses to keep the yogurt as cold as possible
8
Layer banana slices
- Peel and slice 2 medium ripe bananas into ¼-inch (6 mm) rounds.
- Arrange banana slices evenly over the yogurt in each bowl, covering the surface lightly without packing them down.
- Use about 3–4 banana slices per bowl.
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Tip: Slice bananas just before assembly to prevent browning; if bananas darken, the yogurt will absorb their color
9
Add cacao nibs and granola
- Scatter ⅛ cup (20 g) cacao nibs over the banana layer in each bowl.
- Top each parfait with ¼ cup (about 30 g) of the cooled hazelnut granola, breaking larger clumps into individual pieces so they distribute evenly.
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Tip: Add granola just before serving so it stays crispy; if assembled ahead, the granola will soften from the yogurt's moisture
10
Finish and serve
- Drizzle each parfait with ½ tablespoon (7.5 ml) honey if desired for extra sweetness, or serve as is.
- Serve immediately while the granola is still crisp.
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Tip: Honey is optional—the maple syrup in the granola and natural sweetness of the banana provide plenty of flavor

Good to know

Tips

Make the granola when you have time ahead, then assemble bowls to order—this keeps the granola maximum-crispy and is perfect for meal prep or serving guests.
Choose bananas with a few brown freckles (stage 6–7 ripeness) for the best flavor; avoid pure yellow or overly brown fruit.
If your oven runs hot or you prefer lighter granola, reduce the temperature to 300°F (150°C) and add 2–3 minutes to the baking time.
Cacao nibs are raw, unfermented cacao with a bitter, earthy flavor that complements the sweet banana and yogurt beautifully; they are especially popular in Latin American desserts and breakfasts.

Make ahead

The hazelnut granola can be made up to 5 days ahead. Store it in an airtight container at room temperature. Assemble the yogurt parfaits no more than 30 minutes before serving so the granola stays crisp.

Storage & reheating

Granola: Store in an airtight container at room temperature for up to 5 days. It will gradually absorb moisture and soften after 3–4 days. Reheat in a 300°F (150°C) oven for 5 minutes to re-crisp before serving. Individual parfaits do not store well because the granola softens from the yogurt's moisture; assemble to order for best texture.

Substitutions

roasted unsalted hazelnuts → raw or roasted almonds, pecans, or walnuts, coarsely chopped. Use the same weight (100 g). Almonds will taste more neutral; pecans add earthiness; walnuts add slight bitterness and omega-3s. Toast raw nuts at 325°F (160°C) for 8–10 minutes before using.
virgin coconut oil → unsalted butter or neutral oil such as grapeseed or sunflower oil. Coconut oil adds subtle tropical flavor. Butter makes the granola richer; neutral oil yields a cleaner taste. Measure by volume (¼ cup / 60 ml).
pure maple syrup → honey, agave nectar, or brown rice syrup. Use the same volume (⅓ cup / 80 ml). Honey adds floral notes; agave is more neutral; brown rice syrup is milder. All will yield slightly different colors and flavors.
raw or roasted cacao nibs → dark chocolate chips, roughly chopped dark chocolate, or unsweetened cocoa powder dusted over the top. Cacao nibs are unroasted and have no sugar; chips are sweeter. Cocoa powder adds bitterness and less texture. Cacao nibs are the most authentic choice for Latin American flavor.