Eggnog Yogurt With Granola
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
56
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cups
Rolled Oat1 cup
Pistachio1 cup
Wheat Germ2 tbsps
Sesame Seed1 cup
Pure Maple Syrup1 tsp
Vanilla Extract1 cup
Extra-Virgin Olive Oil1 tsp
Ground Cinnamon1 tsp
Ground Cardamom1 cup
Dried Cranberry1 cup
Dried Apricot (chopped)2.5 cups
Greek Yogurt (low-fat)3 cup
EggnogDirections:
1
Make the granola: Preheat the oven to 300 degrees F
2
Toss the oats, pistachios, wheat germ, sesame seeds, maple syrup, brown sugar, vanilla, olive oil, cinnamon, cardamom and 1 teaspoon salt in a bowl
3
Spread on a rimmed baking sheet and bake 20 minutes, stirring halfway through
4
Remove from the oven and stir in the coconut
5
Return the granola to the oven and bake until golden, 20 to 25 more minutes, stirring halfway through
6
Meanwhile, make the yogurt: Whisk the Greek yogurt, eggnog and nutmeg to taste in a bowl until smooth
7
Cover and chill until ready to serve
8
Remove the granola from the oven and stir in the dried cranberries and apricots
9
Serve warm or at room temperature with the eggnog yogurt; drizzle with honey and sprinkle with nutmeg
10
Store extra granola in an airtight container in the freezer for up to 2 weeks
11
Photograph by Anna Williams