Hibiscus-Infused Yogurt with Toasted Plantain Chip Granola

Name: Hibiscus-Infused Yogurt with Toasted Plantain Chip Granola
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 24 oz (680 g) plain yogurt (Greek or regular full-fat), at room temperature or chilled, as preferred; ½ cup (12 g) dried hibiscus flowers, loosely packed; 1 cup (240 ml) water; 2 tablespoons (30 ml) honey; ¼ teaspoon (1¼ ml) vanilla extract (optional); 1½ cups (150 g) rolled oats (old-fashioned); 1 cup (100 g) plantain chips (unsalted, store-bought or homemade), roughly broken into ½-inch pieces; ¾ cup (60 g) unsweetened coconut flakes; 3 tablespoons (45 ml) virgin coconut oil (or melted butter), melted; 2 tablespoons (30 ml) honey; 2 tablespoons (16 g) packed light brown sugar; ¼ teaspoon (1½ g) fine sea salt; ¼ teaspoon (0.6 g) ground cinnamon; ground nutmeg, a pinch; 1 whole lime, zested and cut into wedges (optional); edible hibiscus flowers (optional garnish) (optional)

From the MyKitchenBank Kitchen

A vibrant Caribbean-inspired yogurt bowl combining tart-sweet hibiscus-steeped yogurt with a crunchy homemade granola of toasted plantain chips, coconut, and oats. The floral hibiscus flavor pairs beautifully with the subtle plantain sweetness, creating a breakfast or light dessert that feels both nourishing and indulgent. Ready to serve in under 30 minutes if using store-bought granola, or about 40 minutes with freshly made granola.

Prep: 15 min
Cook: 15 min
Wait: 10 min
Total: 40 min
Makes: 4 bowls (about 1½ cups per serving); granola makes about 2 cups extra

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Ingredients

4 servings

For the Yogurt
24 oz (680 g) plain yogurt (Greek or regular full-fat), at room temperature or chilled, as preferred
½ cup (12 g) dried hibiscus flowers, loosely packed
1 cup (240 ml) water
2 tablespoons (30 ml) honey
¼ teaspoon (1.3 ml) vanilla extract (optional)
For the Granola
1½ cups (150 g) rolled oats (old-fashioned)
1 cup (100 g) plantain chips (unsalted, store-bought or homemade), roughly broken into ½-inch pieces
¾ cup (60 g) unsweetened coconut flakes
3 tablespoons (45 ml) virgin coconut oil (or melted butter), melted
2 tablespoons (30 ml) honey
2 tablespoons (16 g) packed light brown sugar
¼ teaspoon (1.5 g) fine sea salt
¼ teaspoon (0.6 g) ground cinnamon
ground nutmeg, a pinch
For Assembly
1 whole lime, zested and cut into wedges (optional)
edible hibiscus flowers (optional garnish) (optional)

Equipment (6)

Small saucepan
Fine-mesh strainer
Large mixing bowl
Wooden spoon
Baking sheet (13×9 inch / 33×23 cm)
Medium bowls for serving (4)

Steps

Before you start

Have your yogurt at room temperature or cold, as you prefer
If making granola, preheat oven to 325°F (160°C)
Steep hibiscus tea at least 15–20 minutes ahead so it cools
Use dried hibiscus flowers (not hibiscus powder) for best flavor and color

1
Steep Hibiscus Tea
- Bring 1 cup water to a simmer in a small saucepan over medium heat.
- Add the dried hibiscus flowers and remove from heat.
- Let steep for 15–20 minutes until the liquid is deep magenta and fragrant.
- Strain through a fine-mesh strainer, discarding the flowers.
- Set the tea aside to cool to room temperature, about 10 minutes.
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Ready when: Liquid is deep magenta and fragrant; flowers are pale
Tip: Don't boil the water vigorously—gentle heat preserves the bright color. If using fresh hibiscus, use about 1 cup packed flowers and reduce steep time to 8–10 minutes.
2
Make Granola BaseOven 325°F / 165°C
- While the tea cools, preheat your oven to 325°F (160°C).
- In a large mixing bowl, combine the rolled oats, broken plantain chips, coconut flakes, cinnamon, salt, and nutmeg.
- In a small bowl, whisk together the melted coconut oil, honey, and brown sugar until fully combined.
- Pour the wet mixture over the dry ingredients and stir well with a wooden spoon until every oat and chip is coated and no dry streaks remain, about 1 minute.
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Ready when: All oats are coated with oil and honey; mixture is evenly moistened with no dry pockets
Tip: Don't skip mixing the wet ingredients together first—this prevents lumps of brown sugar from burning. Make sure the plantain chips are broken into roughly ½-inch pieces so they toast evenly with the oats.
3
Toast GranolaOven 325°F / 165°C
- Spread the granola mixture evenly in a single layer on a 13×9-inch baking sheet.
- Bake at 325°F (160°C) for 12–15 minutes, stirring once halfway through, until the oats are golden brown and the coconut is lightly toasted.
- The granola will continue to crisp as it cools.
- Transfer to a clean bowl or plate to cool completely, about 10 minutes.
- It will keep in an airtight container at room temperature for up to 2 weeks.
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Ready when: Oats are light golden, coconut flakes have turned pale tan; mixture smells nutty and sweet
Tip: Watch closely after the 10-minute mark—coconut flakes brown quickly. If the edges start to char, remove from the oven immediately. The granola will seem slightly soft when hot; it crisps completely upon cooling.
4
Infuse Yogurt
- Once the hibiscus tea has cooled, place the plain yogurt in a large bowl.
- Add the cooled hibiscus tea, honey, and vanilla extract if using.
- Whisk gently until fully combined and the yogurt is tinted a pale rose color.
- Taste and add a touch more honey if you prefer it sweeter.
- The yogurt should have a subtle tartness with floral sweetness.
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Ready when: Yogurt is evenly colored and smooth; no streaks of white or red remain
Tip: If your hibiscus tea is still warm, chill it in the freezer for 5 minutes before mixing with the yogurt to avoid curdling. Stir gently—vigorous whisking can break down the yogurt's structure.
5
Assemble Bowls
- Divide the hibiscus yogurt evenly among four medium bowls, using about ¾ cup yogurt per bowl.
- Top each bowl with 2–3 tablespoons of the cooled granola, or to your preference.
- Garnish with lime zest if using, and a few edible hibiscus flowers or extra plantain chips for a festive touch.
- Serve immediately for the crunchiest granola, or allow to sit 2–3 minutes if you prefer the granola to soften slightly.
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Ready when: Bowls are full and attractively garnished
Tip: If serving later, store the yogurt and granola separately so the granola stays crispy. The granola absorbs moisture from the yogurt after about 15 minutes.

Good to know

Tips

Dried hibiscus flowers are sold in Latin, Caribbean, and specialty markets, as well as online. Look for a deep red or magenta color and a floral, slightly tart aroma—this ensures freshness.
If you prefer a stronger hibiscus flavor, add a second steep: after drinking or spooning away some of the yogurt, you can add a splash more hibiscus tea to extend the flavor.
For a crunchier contrast, toast the granola components separately before mixing: oats at 325°F for 8 minutes, then add the plantain chips and coconut flakes for the final 4–5 minutes.
This bowl doubles as a light dessert—serve it at the end of a meal with fresh fruit (mango, pineapple, or passionfruit) and a drizzle of extra honey for an elegant finish.

Make ahead

You can prepare the granola up to 2 weeks ahead and store it in an airtight container. The hibiscus tea can be steeped and cooled up to 24 hours ahead. Mix the yogurt with the cooled tea and honey up to 2 hours before serving. Do not assemble the bowls until just before eating to keep the granola crunchy.

Storage & reheating

Store leftover granola in an airtight container at room temperature for up to 2 weeks. The hibiscus-infused yogurt keeps in the refrigerator for up to 3 days; stir well before serving as the hibiscus liquid may separate slightly. Do not freeze the yogurt bowl—it will separate. Granola can be frozen in an airtight freezer bag for up to 3 months; thaw at room temperature for 30 minutes before eating.

Substitutions

dried hibiscus flowers → 1 hibiscus tea bag (or 1 to 2 bags steeped in place of loose flowers). Use the same steeping time. This is convenient but may yield a slightly less intense floral flavor. Adjust the number of bags to taste.
virgin coconut oil (or melted butter) → melted unsalted butter or avocado oil. Butter will give a richer, less tropical flavor; avocado oil is neutral. Use the same amount.
unsweetened coconut flakes → chopped raw almonds or toasted pecans. This will be less tropical but still delicious. Reduce the amount to ½ cup if using nuts, as they are denser.
plantain chips (unsalted, store-bought or homemade) → banana chips (unsweetened) or toasted mango pieces. Banana chips are milder; mango adds tartness. Either works well. Use the same amount.