Greek Mastic-Flavored Yogurt with Pine Nut Granola Clusters

Name: Greek Mastic-Flavored Yogurt with Pine Nut Granola Clusters
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: ¼ teaspoon (½ g) mastic resin crystals, crushed into a fine powder; ½ teaspoon (2½ g) granulated sugar; 2 cups (480 ml) full-fat Greek yogurt, plain, at room temperature; 1 tablespoon (20 ml) honey; ¾ cup (100 g) raw pine nuts; ¾ cup (75 g) old-fashioned rolled oats; 3 tablespoons (60 ml) honey; 2 tablespoons (30 ml) extra-virgin olive oil; ¼ teaspoon (1½ g) fine sea salt; ½ cup (70 g) dried sour cherries or cranberries, roughly chopped; 2 tablespoons (40 ml) honey (optional); ¼ cup (35 g) shelled unsalted pistachios, roughly chopped (optional)

From the MyKitchenBank Kitchen

A luxurious assembly of creamy Greek yogurt infused with mastic resin—the distinctive piney, slightly floral spice prized in Mediterranean cooking—layered with homemade pine nut and honey granola clusters studded with tart dried cherries. The crispy, nutty clusters contrast beautifully with the smooth yogurt, while a drizzle of honey ties everything together. Perfect for a special breakfast or light dessert.

Prep: 15 min
Cook: 25 min
Wait: 15 min
Total: 55 min
Makes: 4 servings (about 1 cup yogurt and ¾ cup granola per serving)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the yogurt infusion
¼ teaspoon (0.5 g) mastic resin crystals, crushed into a fine powder
½ teaspoon (2.5 g) granulated sugar
2 cups (480 ml) full-fat Greek yogurt, plain, at room temperature
1 tablespoon (20 ml) honey
For the granola clusters
¾ cup (100 g) raw pine nuts
¾ cup (75 g) old-fashioned rolled oats
3 tablespoons (60 ml) honey
2 tablespoons (30 ml) extra-virgin olive oil
¼ teaspoon (1.5 g) fine sea salt
½ cup (70 g) dried sour cherries or cranberries, roughly chopped
For serving
2 tablespoons (40 ml) honey (optional)
¼ cup (35 g) shelled unsalted pistachios, roughly chopped (optional)

Equipment (9)

Baking sheet
Parchment paper
Mortar and pestle or spice grinder
Large mixing bowl
Small mixing bowl
Measuring spoons and cups
Whisk
Rubber spatula
4 serving bowls or glasses

Steps

Before you start

Preheat oven to 325°F (165°C)
Line a baking sheet with parchment paper
Have a small mortar and pestle or spice grinder ready to crush the mastic crystals

1
Crush and infuse mastic
- Using a mortar and pestle or spice grinder, grind the ¼ teaspoon (0.5 g) mastic crystals with the ½ teaspoon (2.5 g) sugar into a fine powder.
- This breaks down the resin and helps distribute its flavor evenly throughout the yogurt.
- Let it sit for 30 seconds so the oils fully release.
+ Show details− Hide details
Ready when: Powder is fine and fragrant
Tip: Crushing mastic with sugar prevents clumping and helps it blend smoothly into the yogurt. Do not use a blender; the paste will stick to the sides.
2
Prepare mastic yogurt
- Pour the 2 cups (480 ml) of room-temperature Greek yogurt into a small mixing bowl.
- Add the crushed mastic mixture and the 1 tablespoon (20 ml) honey.
- Whisk gently for 30 seconds until evenly combined.
- You should see tiny flecks of mastic throughout; do not over-whisk.
- Set aside.
+ Show details− Hide details
Ready when: Yogurt is evenly colored and flecked with mastic
Tip: Keep the yogurt at room temperature so it spreads smoothly and the mastic flavor integrates better.
3
Toast pine nuts and oatsOven 325°F / 165°C
- In a large mixing bowl, combine the ¾ cup (100 g) pine nuts and ¾ cup (75 g) rolled oats.
- Spread on a parchment-lined baking sheet in a thin, even layer.
- Toast at 325°F (165°C) for 8–10 minutes, stirring once halfway through, until light golden and fragrant.
- Watch carefully; the nuts burn easily.
+ Show details− Hide details
Ready when: Pine nuts and oats are pale golden; kitchen smells nutty
Tip: Toasting before combining with honey gives better flavor control and prevents the honey from making the oats soggy.
4
Make granola clusters
- Remove the toasted mixture from the oven.
- Return the bowl to the stovetop (off heat).
- Pour the 3 tablespoons (60 ml) honey and 2 tablespoons (30 ml) olive oil into a small bowl and whisk until smooth.
- Drizzle over the toasted pine nut and oat mixture, sprinkle with the ¼ teaspoon (1.5 g) sea salt, and stir with a spatula until all pieces are evenly coated.
- Some clusters will form naturally; do not break them apart yet.
+ Show details− Hide details
Ready when: All oats and nuts are glistening and evenly coated
Tip: Warming the honey and oil together makes them easier to distribute evenly without clumping.
5
Return to oven and bake clustersOven 325°F / 165°C
- Spread the coated mixture back on the parchment-lined baking sheet, trying to keep small clusters intact.
- Bake at 325°F (165°C) for 12–15 minutes, stirring once at the 7-minute mark, until deep golden brown and crispy.
- The honey will caramelize slightly and bind the clusters.
+ Show details− Hide details
Ready when: Clusters are deep golden; honey is caramelized; aroma is rich and toasty
Tip: Stir gently at the midpoint to prevent burning on the edges while keeping clusters together.
6
Cool and add cherries
- Spread the hot granola on a clean section of parchment paper and let cool for 5 minutes.
- It will continue crisping as it cools.
- Break any very large clusters into 1- to 1½-inch pieces.
- Once cool enough to handle (about 10 minutes total), fold in the ½ cup (70 g) chopped dried cherries.
- The granola will be fully crisp once completely cool.
+ Show details− Hide details
Ready when: Granola is completely cool and crunchy; cherries are evenly mixed in
Tip: Adding the cherries after cooling prevents them from softening too much during baking.
7
Assemble bowls
- Divide the mastic-infused yogurt evenly among 4 serving bowls or glasses, about ½ cup (120 ml) per bowl.
- Top each with ¾ cup (about 85 g) of the granola clusters, leaving some yogurt visible.
- If desired, drizzle with the optional honey and scatter with optional chopped pistachios.
+ Show details− Hide details
Ready when: Bowls are layered and ready to serve
Tip: Add the granola just before serving so it stays crispy; if assembled in advance, the granola will soften.

Good to know

Tips

Mastic resin is sold in Mediterranean or Greek specialty stores and online. Buy whole crystals, not ground, for the freshest flavor. A little goes a long way—it is an intense spice.
If you cannot find dried sour cherries, use any tart dried fruit; the tartness is essential to balance the sweet honey, rich yogurt, and buttery nuts.
For a lighter version, substitute labneh or even regular whole-milk yogurt for the Greek yogurt, and reduce the honey by half.
Serve immediately after assembly for maximum granola crunch. You can set out the components separately for guests to assemble to their taste.

Make ahead

The granola clusters can be made up to 3 days ahead and stored in an airtight container at room temperature. The mastic-infused yogurt can be prepared up to 4 hours ahead, covered, and refrigerated. Assemble just before serving to keep the granola crispy.

Storage & reheating

Store unused granola in an airtight container at room temperature for up to 3 days. Store mastic-infused yogurt covered in the refrigerator for up to 4 days; the mastic flavor will mellow slightly over time but remain delicious. Do not freeze the yogurt. Granola may be stored in the freezer for up to 2 months; thaw at room temperature for 15 minutes before serving.

Substitutions

mastic resin crystals → ¼ teaspoon finely grated lemon or orange zest plus a tiny pinch of fennel seed powder. Mastic has a unique piney-resinous flavor that is hard to replicate, but this combination mimics its aromatic, slightly bitter character. Add to the sugar before grinding.
full-fat Greek yogurt, plain → Whole-milk plain yogurt or labneh (strained yogurt). Use full-fat varieties for the richest texture. Labneh will be thicker and more intensely creamy.
dried sour cherries or cranberries → Dried apricots (chopped), dried blueberries, or raisins. Choose tart or slightly sweet dried fruit to balance the rich yogurt and honey.
raw pine nuts → Raw almonds or hazelnuts, roughly chopped. These will give a different but complementary flavor. Pistachios would also work well; increase to ¾ cup (100 g) if using.