Photo: Lemon Yogurt Berry Swirl with Homemade Granola Recipe
Ingredients
Granola:
Directions
Recipe courtesy Mark Dissin
- 4 cups oats (NOT quick-cook or instant)
- 1 1/2 cups whole almonds, shelled, but skin still on
- 1/2 cup flax seeds
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup neutral cooking oil (canola)
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 1/2 cups raisins or dried cranberries
- 1 cup diced dried apricots
- 1/2 cup dried banana slices
Preheat oven to 300 degrees F.
Mix oats, almonds, flax seeds, brown sugar, salt and cinnamon in a bowl. In a saucepan warm the oil and honey. Whisk in the vanilla extract. Pour the honey, oil, vanilla mixture over the oat mixture and mix gently, but well. Mix with spatula and eventually your hands. Spread out onto a sheet pan and bake for 40 minutes (stir after the first 20). Cool and break up any clumps. Mix in dried fruit.
Yield: about 9 cups
Prep Time: 10 minutes
Cook Time: 40 minutes
Inactive Prep Time:
Lemon Yogurt and Berry Swirl:
Recipe courtesy Tyler Florence
Berry swirl:
- 3 cups mixed berries (any combination, strawberries, blueberries, raspberries, blackberries) frozen
- 1/4 cup confectioners' sugar
- 1 lemon, juiced
Lemon yogurt:
- 1 1/2 cups lowfat vanilla yogurt
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
Add berries, lemon juice and confectioners' sugar in a pan over medium heat. Cook until the berries break down and mixture becomes syrupy, 10 to 12 minutes. Set aside to cool.
Combine the yogurt, zest and juice in a mixing bowl and stir. To serve, set up glasses and layer with granola, yogurt and berries.
Prep Time: 5 minutes
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By gtmoguy
guantanamo bay,...
on January 08, 2013
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Thi turned out AMAZING!! I used grade b maple syrup instead of honey, one thing though, you will need about double the amount of honey/maple in the mixture, so the whole thing stays together better.
I love the ussage of whole flax seeds in the granola, it adds soo much protein and adds a nice body, unique nexture verses using wheat germ. Last, ive made this with both whole, skin on almonds, and slivered pistachios, although the almond one was amazing, the pistachio one was even better!
By j0wens
on August 22, 2012
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The original recipe has 1/4 cup maple syrup mixed with the oil and honey. Makes a WORLD of difference. I made this recipe and thought this doesn't taste as good as I remember. Then came across the original I had saved in my personal file and sure enough. The maple syrup had been left out of this recipe.
By allengin
Minneapolis, MN
on March 24, 2011
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This is has now become my official granola recipe. I've made it several times and modified it in many ways, but the base is great (though may need a bit more "sauce," I never use the banana slices, and I grind about 95% of the flax seed. I've used sliced, slivered, even cinnamon almonds. I often use raisins, apricots, and crasins for color appeal. I always double the recipe and end up giving lots away as family and friends have come to expect a jar each time I make it. Provided you have enough "sauce" to hold things together, the size of your clusters will depend on how much you spread the granola on the pans to bake. Finally, I cool on the counter on wax paper and spirnkle a few tablespoons of brown sugar over it as it cools to give it a little more sweetness since I normally eat this in plain nonfat yogurt. If you use it in sweetened yogurt, it's probably sweet enough. Hope everyone enjoys this as much as I do!
Read all 39 reviews