How to Make Your Own Yogurt Plus 2 Yogurt Recipes for Breakfast

Tropical Granola Recipe


6 cups old-fashioned rolled oats
1 cup chopped macadamia nuts
1 cup chopped almonds
1/4 cup agave nectar
1/4 cup honey
6 tablespoons extra virgin coconut oil
1 teaspoon coconut extract (or vanilla extract)
1/2 teaspoon salt
1 cup shredded unsweetened coconut
1/2 cup dried mango, chopped
1/2 cup dried papaya or pineapple, chopped

Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.

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In a large bowl, combine oats and nuts. In a medium-sized bowl, whisk together agave, honey, oil, extract and salt. Pour liquid mixture over oats and nuts, and stir to combine. Spread the mixture out evenly on the baking sheet. Bake, stirring every 15 minutes, for 50 to 55 minutes or until granola is lightly browned. Remove granola from oven and stir in shredded coconut. Put back in oven for 5 to 6 minutes, or until coconut is lightly browned—watch it carefully so the coconut doesn't burn.

Remove from oven and let cool completely. When cool, sprinkle dried fruit on top of granola and toss together with your hands. Store in an airtight container or plastic bag at room temperature for up to two weeks. Granola freezes well in an airtight plastic bag.

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Tropical Parfait Recipe


Roughly 4 cups homemade yogurt
2 kiwis, peeled and sliced into bite-sized pieces
1 large mango, peeled, cored and sliced into bite-sized pieces
1 large papaya, peeled, seeded and sliced into bite-sized pieces
Roughly 2 cups tropical granola

In four tall sundae or pint glasses, spoon 1/4 cup yogurt into the bottom of each glass. Top yogurt with a few pieces of each type of fruit, and sprinkle with a small handful of granola. Add another 1/4 cup of yogurt on top of the fruit and granola, and top with more fruit and more granola. Keep layering yogurt, fruit and granola until the glasses are full. Sprinkle the very top layer with extra granola. Serves four.

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Power Muesli Recipe


1/2 cup buckwheat groats
1/2 cup quinoa flakes
1/2 cup shredded, unsweetened coconut
1/2 cup sunflower seeds
1/4 cup chia seeds
1/2 cup golden raisins
1/2 cup dates, chopped
1/4 cup goji berries

Combine all ingredients into a mixing bowl, and stir well. Store in an airtight container, ideally in the refrigerator. Makes 4 cups.

Switch it up: The muesli recipe above is simply a starting point--you can vary any or all of the ingredients to suit your tastes and dietary needs. If you can't find or don't like buckwheat groats or quinoa flakes, substitute easy-to-find rolled oats. You can add any type of nuts you like as well as any fruit. Just keep in mind that many fresh fruits might night last as long as dried fruits or fruits with less water (like dates).

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The night before you'd like to eat your muesli, measure out 1/2 cup of the muesli and place into a bowl or storage container. Pour any kind of milk (cow, almond, hemp, rice, coconut, soy) over muesli until it just covers the mixture. Cover with plastic wrap or storage lid and refrigerate for 8 to 12 hours. When ready to eat, remove muesli from refrigerator and stir. Top with sliced fresh or dried fruit or homemade yogurt.

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