Finally, a granola that's not too sweet: This one, from Zoe Nathan, is toasty and crisp, brimming with nuts, dried fruit and coconut. Nathan serves it with plain Greek yogurt—any fat level will do—and a generous dollop of her garnet-hued strawberry compote. This recipe makes extra granola, which keeps well. Slideshow:  More Granola Recipes 

Zoe Nathan
July 2014


Credit: © Brigitte Sire

Recipe Summary

45 mins
1 hr 30 mins
Makes 10 cups granola and 2 cups compote


Strawberry Compote


Make the Granola
  • Preheat the oven to 325°. In a bowl, toss the oats, butter, honey, salt and cinnamon until evenly coated. Spread the oats on a rimmed baking sheet. Bake for 20 minutes, stirring once or twice, until just starting to brown. Add the coconut, almonds, walnuts, pepitas and flaxseeds and mix well. Bake for 25 minutes longer, stirring, until the granola is golden brown and nearly dry. Remove from the oven and toss in the dried cherries and apricots. Let the granola cool completely on the baking sheet, stirring occasionally.

Meanwhile, Make the Compote
  • In a medium saucepan, combine all of the ingredients and bring to a boil. Cover and cook over moderate heat, stirring, until the strawberries soften, 8 minutes. Uncover and simmer over moderately low heat, stirring, until the compote is syrupy, 10 minutes. Let cool completely, then refrigerate until chilled, 30 minutes.

  • To serve, spoon some yogurt and granola into bowls and top with the strawberry compote.

Make Ahead

he granola can be stored in an airtight container; the compote can be refrigerated; both will keep for 1 week.