Name: Mango-Agave Granola With Greek Yogurt
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1/4 cup canola oil; 1/4 cup agave syrup; 1/4 cup clover honey; 1 teaspoon ground cinnamon; 2 tablespoons packed light brown sugar; 1 teaspoon vanilla extract; 3 cups old-fashioned rolled oats (not instant); 3/4 cup slivered almonds; 1/2 cup raw sunflower seeds; 1/2 cup raw pumpkin seeds; 2 tablespoons flax seeds; 2 tablespoons wheat germ; 1/4 teaspoon salt; 1 cup diced dried sweetened mango; 1 pint 2% Greek yogurt

Directions

Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Mix the canola oil, agave syrup, honey, cinnamon, brown sugar and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ and salt in a large bowl. Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally, until golden brown and crisp, 25 to 30 minutes.
Remove the granola from the oven and let cool slightly, then break into clumps while still warm. Let cool completely, then toss with the dried mango in a bowl. Serve with the yogurt. Store leftover granola in an airtight container in a cool place.

Photograph by Andrew Mccaul

Recipe courtesy Bobby Flay for Food Network Magazine

On Tonight

Mango-Agave Granola With Greek Yogurt

Categories:

More from:

Related Pages