So, I’m not sure where I’ve been the last year or so, because I am only just coming to realize the wonder that is Greek yogurt.
Yogurt in general has never been one of my favorite foods- save the sugar- and food coloring-loaded varieties I used to get in my lunches at school when I was a little girl. I don’t know, something about the tartness, the texture- I just was never all that into it.
But then I discovered Greek yogurt- mixed with a bit of honey and granola, maybe some fresh blueberries… to die for. It’s also a great mix-in for smoothies, or as a marinade for chicken, or made into a dip for greek food… I can go on.
The same can be said for me about granola. I used to associate granola with birkenstock-wearing hippies, but now I’m way on board with this nutty, crunchy and sweet topping. Sometimes (ok, most of the time) I just eat it straight out the bag.
But I think married together, yogurt and granola are a total dynamic breakfast duo. And homemade granola is super easy to make, and makes your house smell like heaven while it’s baking.
This is adapted from a recipe given to me by my friend Ghazal, who got it from a bed and breakfast where she and her fiance stayed last year. I have added the chia seed powder to add extra protein and fiber without any weird taste- this is another new favorite ingredient I’m including in things like smoothies, veggie burgers and more.
- 3 cups old fashioned oats
- 1 cup unsalted, shelled sunflower seeds
- 1 cup sliced almonds
- ¾ cup canola oil
- ½ cup maple syrup
- 1 tsp vanilla
- ¼ cup ground chia seed powder (optional)
- Pinch of salt
- ½ cup light brown sugar, packed
- 1 cup pumpkin seeds
- Preheat oven to 325. Spray a large baking sheet with non stick spray. Combine the first 3 ingredients in a large bowl, mixing well.
- Combine the oil, syrup and vanilla in a measuring cup, stir well. Pour oil mixture over oat mixture and mix until fully combined.
- Sprinkle chia seed powder and salt over top and again, mix until fully combined.
- Bake on prepared baking sheet for 50 minutes stirring halfway through. Sprinkle with brown sugar and pumpkin seeds immediately upon removal from oven and stir in so brown sugar melts.
- Cool completely on tray and store in airtight container in the freezer.
Note: This recipe can be made gluten free if you use gluten-free oats.
For my breakfasts, I put about 1/4 cup of granola and a teaspoon or so of honey over plain, non-fat greek yogurt. Delectable!
I think this would also be a great homemade gift for friends this holiday season- scoop some into cute bags, tie with pretty ribbons or a nice sticker, and its a perfect and delicious present!
Whats your favorite way to enjoy granola?
Happy Eating 🙂