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Cardamom Yogurt Bowls with Roasted Pears and Granola

Thick, tangy cardamom yogurt topped with warm honey-roasted pears, crunchy almond-oat clusters and fresh blueberries.

Cardamom Yogurt Bowls with Roasted Pears and Granola

Ingredients

  • 4 containers (6 oz)680 gPlain Greek yogurt, nonfat
  • 1½ cups120 gOld-fashioned rolled oats
  • ½ cup whole60 gAlmondsroughly chopped
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 1½ tbsp20 gCanola oil
  • 3 tbsp60 gHoneydivided
  • 1⅛ tsp3 gGround cinnamon
  • 1 tsp2 gGround cardamom
  • ⅛ tsp1 gSalt
  • 2 medium360 gPearscut into 1/2-inch wedges
  • 1 tbsp15 gLemon juice
  • 1 tsp4 gVanilla extract
  • 1 cup150 gBlueberries

Steps

  1. Preheat the oven to 350°F (175°C) and line a large sheet pan with parchment.
  2. Divide the honey: set aside one third for the granola, one third for the pears and one third for the yogurt.
  3. In a bowl, stir the oats, almonds, pumpkin seeds, canola oil, salt, cinnamon and the first third of the honey until coated. Spread on one half of the sheet pan.
  4. Toss the pear wedges with the lemon juice and the second third of the honey, then spread them on the other half of the pan.
  5. Bake 20 to 25 minutes, stirring the granola once halfway, until the granola is golden and the pears are tender. Let the granola cool 5 minutes to crisp.
  6. Meanwhile, whisk the Greek yogurt with the cardamom, vanilla and the remaining third of the honey.
  7. Spoon the cardamom yogurt into four bowls, top with the warm pears, the granola and the blueberries, and serve.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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