Crispy oat granola with sesame and cumin gives thick yogurt a savory base. Cucumber, lemon and dill add freshness; feel free to make extra granola for another bowl.
Savory granola works as a crunchy topping rather than a sweet breakfast. Oats form the base; sesame and sunflower seeds add a nutty flavor and extra bite. Olive oil helps the flakes and seeds toast evenly, while cumin brings a warm, earthy note. A little salt makes the flavors stand out. The yogurt bowl itself stays cool and fresh, giving every bite a contrast of creamy, crunchy and juicy textures.
Toast the granola in an even layer on a baking sheet. A moderate oven temperature gives the oats and seeds time to turn golden brown without the sesame burning too quickly. Stir halfway through, especially around the edges, where the baking sheet is often hottest. The granola only becomes truly crunchy as it cools, so don’t judge its texture while it’s still warm. After baking, spread it out if there are any large, damp clumps on the baking sheet.
Cucumber contains a lot of moisture. Cut it just before serving and, if needed, pat very wet pieces dry with paper towels. This keeps the yogurt thick and stops the granola from going soft straight away. Lemon juice adds a fresh, tart contrast to the rich yogurt and toasted seeds. Dill goes well with this combination; finely chop the leaves and set aside a few small sprigs for the top. No fresh dill on hand? Chives give a milder, oniony flavor. A splash of white wine vinegar can replace the lemon juice.
Serve the granola on top of the yogurt bowl just before eating rather than mixing it in: this helps it stay crunchy for longer. The recipe makes more granola than you need for two bowls, so you can save some for later. Let it cool completely, then transfer it to a clean, tightly sealed jar and store it in a dry place; add the yogurt and cucumber only when serving. For the best texture, use the granola within about two weeks. If it has gone a little soft, spread it on a baking sheet and warm it briefly in a low oven; let it cool completely again before storing.
Preheat the oven to 170 °C (conventional, top and bottom heat) and line a baking sheet with parchment paper.
Mix the oats, sesame seeds, sunflower seeds, olive oil, cumin and salt in a bowl. Spread the mixture in an even layer on the baking sheet.
Bake the granola for 20–24 minutes. Stir it after about 12 minutes and remove the baking sheet from the oven as soon as the oats are golden brown. Let cool completely; the granola will become crunchy as it cools.
Meanwhile, loosen the yogurt with the lemon juice and a few grinds of black pepper. Finely chop the dill and stir most of it into the yogurt.
Cut the cucumber into small cubes. Divide the yogurt between two bowls and spoon the cucumber on top.
Sprinkle a generous portion of granola over the yogurt in each bowl. Finish with the reserved dill and serve straight away. Store any remaining cooled granola in an airtight container in a dry place.
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