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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Granola with Greek Yogurt, Blueberries and Rosemary Honey

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Granola with Greek Yogurt, Blueberries and Rosemary Honey Empty Granola with Greek Yogurt, Blueberries and Rosemary Honey

    Post by Lobo Mon Dec 26, 2016 7:16 pm

    Granola with Greek Yogurt, Blueberries and Rosemary Honey Img26l
    Granola with Greek Yogurt, Blueberries and Rosemary Honey
    w

    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Servings: 4
    Rolled oats combined with sesame oil and maple syrup bake into a crisp, crunchy granola. Feel free to use any combination of nuts and dried fruits that suit your taste or that of your guests. Make a double batch of the granola and use the extra to make Granola and Ricotta Cream Parfait, serve with milk, spoon over vanilla ice cream or enjoy as a satisfying snack. Greek yogurt is thicker and less tart than other commercial yogurts, but regular yogurt can also be used. Rosemary honey adds a subtle herbal taste and aroma, but any flavored honey can be used.


    Ingredients:

    For the granola: 


    • 3 cups rolled oats 
    • 1/4 cup walnuts, coarsely chopped 
    • 1/4 cup almonds, coarsely chopped 
    • 1/4 cup cashew halves  
    • 2 Tbs. shredded coconut 
    • 1/4 cup maple syrup 
    • 1 tsp. vanilla extract 
    • 1/4 cup light sesame oil 
    • 1/2 cup dried apricots, cut into pieces 
    • 1/2 cup dried cranberries  
        
    • 2 cups Greek-style yogurt 
    • 2 cups blueberries 
    • 1/2 cup rosemary or other flavored honey 

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    Directions:

    Preheat an oven to 325°F.

    To make the granola, in a large bowl, using a large spoon, stir together the oats, walnuts, almonds, cashews and coconut. In a small bowl, stir together the maple syrup, vanilla and sesame oil. Drizzle the maple syrup mixture over the oat mixture and stir to moisten evenly. Transfer the oat mixture to a rimmed baking sheet and spread in an even layer.

    Bake, stirring about every 7 minutes, until the oats just begin to turn golden, about 30 minutes total. The granola should feel dry, rather than moist; it becomes crisp as it cools. Stir in the apricots and cranberries. Let cool on the baking sheet. Store in an airtight container at room temperature for up to 1 week.

    Divide the yogurt among 4 shallow bowls. Top each serving with about one-fourth of the granola. Sprinkle with one-fourth of the blueberries and drizzle with 2 Tbs. honey. Serve immediately. Serves 4.

    Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).

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