Greek Walnut and Ouzo Granola with Orange Yogurt
Crunchy homemade granola infused with ouzo anise liqueur and toasted walnuts, sweetened with honey and studded with dried figs, paired with thick Greek yogurt brightened by fresh orange zest and a touch of honey. A sophisticated breakfast that brings Mediterranean flavors to your morning.
- Prep
- 15 min
- Cook
- 30 min
- Wait
- 30 min
- Total
- 1 hr 15 min
- Makes
- About 3 cups granola (6 servings), plus 1½ cups orange yogurt
Steps
Before you start
- Preheat oven to 325°F (165°C)
- Line a rimmed baking sheet with parchment paper
- Have all ingredients measured and ready
- Greek yogurt is best at room temperature when serving
Mix dry ingredients
- In a large bowl, combine the rolled oats, walnuts, orange zest, and sea salt.
- Stir well with a wooden spoon to distribute the zest evenly.
- The mixture should look slightly speckled with orange throughout.
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Ready when: All ingredients are evenly mixed
Tip: Don't skip grating fresh orange zest—it becomes muted if added later, so it needs to infuse during baking.
Combine wet ingredients
- In a small bowl, whisk together the honey, olive oil, and ouzo liqueur until smooth and fully combined.
- The mixture should be homogeneous with no streaks of honey visible.
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Ready when: Liquid is smooth with no honey lumps
Tip: Warm the honey slightly (microwave 10 seconds) if it's too thick to pour—this helps it mix evenly.
Combine wet and dry
- Pour the honey mixture over the oat mixture and stir constantly with a spatula for 2–3 minutes until every oat and walnut piece is lightly coated.
- The granola should look slightly wet but still crumbly, not clumpy.
- Do not compress the mixture.
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Ready when: All dry ingredients are evenly moistened
Tip: Stir gently and keep the granola loose—over-mixing creates dense clumps instead of individual crunchy pieces.
Spread and toastOven 325°F / 165°C
- Spread the granola mixture evenly in a single layer on the prepared baking sheet, using your spatula to break it into small clusters but not compress it.
- Bake at 325°F (165°C) for 25–30 minutes, stirring every 8–10 minutes with a wooden spoon to ensure even toasting and prevent burning at the edges.
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Ready when: Granola is golden brown, fragrant, and individual pieces move freely when stirred
Tip: Stir more frequently toward the end—the edges and corners toast faster than the center and can burn quickly.
Cool completely
- Remove the baking sheet from the oven and let the granola cool undisturbed on the sheet for 25–30 minutes.
- As it cools, it will continue to crisp up.
- Resist the urge to stir it during cooling, as the clusters will firm up and hold their shape better.
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Ready when: Granola is fully cooled and feels dry and crispy
Tip: It will seem slightly soft when hot—this is normal. It hardens as it cools completely.
Fold in figs
- Once the granola has cooled to room temperature, gently fold the chopped dried figs into the granola using a spatula.
- The figs will not have crisped like the oats—they remain chewy—which provides pleasant texture contrast.
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Ready when: Figs are evenly distributed throughout the granola
Tip: Add figs after baking so they stay soft and chewy rather than becoming hard.
Prepare orange yogurt
- In a small bowl, stir together the Greek yogurt, orange zest, and honey until smooth and the zest is distributed throughout.
- Taste and add more honey if desired—the yogurt should balance sweet and tart.
- Divide among serving bowls.
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Ready when: Yogurt is smooth with visible orange zest and honey swirled through
Tip: Stir gently to avoid overworking the yogurt, which can make it thin and grainy.
Serve
- Top each bowl of orange yogurt with a generous handful of granola (about ½ cup or 60 g per serving).
- The granola stays crunchy on top; as you eat and the crumbles sink into the yogurt, more of the ouzo-honey flavor is released.
- Serve immediately.
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Ready when: Bowl is assembled with yogurt base and granola on top
Tip: Do not assemble more than 5 minutes before eating—the yogurt will soften the granola if it sits too long.
Good to know
Tips
- The ouzo liqueur is key to authentic Greek flavor—don't skip it or substitute with vanilla, which masks the delicate anise note.
- For deeper orange flavor, zest your orange directly over the wet ingredients so the oils infuse fully.
- Stir the granola frequently while it bakes, especially in the final 10 minutes, to prevent the edges from burning while the center stays soft.
- If the granola clumps during baking, break it apart gently with your spoon as you stir—you want individual pieces, not chunks.
Make ahead
The granola keeps for up to 1 week in an airtight container and is excellent made 2–3 days ahead. The orange yogurt can be prepared up to 4 hours ahead and refrigerated, covered.
Storage & reheating
Store cooled granola in an airtight container at room temperature for up to 1 week. Keep in a cool, dry place away from humidity—if it becomes soft, spread it on a baking sheet and warm briefly at 300°F (150°C) for 5 minutes to re-crisp. Store orange yogurt covered in the refrigerator for up to 3 days. Do not freeze the granola-yogurt bowl together—they are best assembled fresh. The granola alone freezes well for up to 2 months in an airtight freezer bag.
Substitutions
- ouzo liqueur → 2 tablespoons Pernod or anise-flavored liqueur, or 1 tablespoon anise extract mixed with 1 tablespoon water. If you prefer no alcohol, replace with 2 tablespoons fresh orange juice to maintain moisture and tartness.
- walnut halves → Chopped almonds, pistachios, or a mix of nuts. Almonds and pistachios have a similar structure and toast at the same rate. Use the same weight.
- dried figs, chopped → Chopped dried apricots, raisins, or a mix of Greek dried fruit. Keep the same weight; apricots will add brightness, while raisins are sweeter.
- Greek yogurt (plain, full-fat) → Full-fat plain yogurt or Icelandic skyr. Regular yogurt is thinner; use 1¾ cups (420 ml) to match creaminess. Skyr will be thicker.
