Opening a tub of yogurt to find a pool of liquid sitting on the top is the worst thing. It looks so unappetising, and you’re stuck with a difficult decision: Stir it in or pour it out?

An curved arrow pointing right. When it comes to Greek yogurt, we may think that the authentic version is made of cow's milk and is strained of its own liquid to reach the perfect creamy consistency.

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I embraced that argument by turning the stuff into my one-bowl Yogurt and Granola Loaf Cake. The deeply satisfying result confirmed my suspicion that granola might represent a shortcut for ...