Eggnog Yogurt With Granola Recipes

ALMOST-FAT-FREE GRANOLA

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with baking parchment.
• Mix oats, wheat germ, oat bran, almonds, flaxseed, pumpkin seeds, and salt together in a bowl. Beat maple syrup and egg white together in a separate bowl; pour into the oat mixture and stir to coat completely. Spread the mixture onto prepared baking sheets.
• Bake in preheated oven, rotating pans every 20 minutes, for 90 minutes. Increase heat to 250 degrees F (120 degrees C) and continue baking until golden brown, about 30 minutes more.
• Transfer the oat mixture to a large bowl, add coconut and cranberries, and stir. Let granola cool to room temperature.

EGGNOG YOGURT WITH GRANOLA

Steps:

• Make the granola: Preheat the oven to 300 degrees F. Toss the oats, pistachios, wheat germ, sesame seeds, maple syrup, brown sugar, vanilla, olive oil, cinnamon, cardamom and 1 teaspoon salt in a bowl. Spread on a rimmed baking sheet and bake 20 minutes, stirring halfway through. Remove from the oven and stir in the coconut. Return the granola to the oven and bake until golden, 20 to 25 more minutes, stirring halfway through.
• Meanwhile, make the yogurt: Whisk the Greek yogurt, eggnog and nutmeg to taste in a bowl until smooth. Cover and chill until ready to serve.
• Remove the granola from the oven and stir in the dried cranberries and apricots. Serve warm or at room temperature with the eggnog yogurt; drizzle with honey and sprinkle with nutmeg. Store extra granola in an airtight container in the freezer for up to 2 weeks.

YOGURT AND GRANOLA

Steps:

• Stir yogurt, granola, agave syrup, flaxseed meal, and cinnamon together in a bowl.

EGGNOG YOGURT W/ GRANOLA

Steps:

• GRANOLA: Preheat the oven to 300 degrees F. Toss the oats, pistachios, wheat germ, sesame seeds, maple syrup, brown sugar, vanilla, olive oil, cinnamon, cardamom & 1 tsp salt in a bowl. Spread on a rimmed baking sheet & bake 20 minutes, stirring halfway through. Remove from the oven & stir in the coconut. Return the granola to the oven & bake until golden, 20 - 25 more minutes, stirring halfway through.
• YOGURT: Meanwhile, whisk the Greek yogurt, eggnog & nutmeg to taste in a bowl until smooth. Cover & chill until ready to serve.
• Remove the granola from the oven & stir in the dried cranberries & apricots. Serve warm or at room temperature with the eggnog yogurt; drizzle with honey & sprinkle with nutmeg. Store extra granola in an airtight container in the freezer for up to 2 weeks.