Crunchy Granola over Plain Yogurt: Middle Eastern-Style
- Ready In:
- 50mins
- Ingredients:
- 18
- Yields:
-
7 cups
ingredients
- 1 cup Greek yogurt (approximately-we like Nancy's whole milk yogurt) or 1 cup plain yogurt (approximately-we like Nancy's whole milk yogurt)
- rose water (I used about 1/2 teaspoon for 1 cup of plain yogurt) or orange blossom water, to taste (I used about 1/2 teaspoon for 1 cup of plain yogurt)
- Agave or honey, for drizzling
-
Granola
- 4 cups rolled oats
- 1 cup wheat germ
- 1⁄2 cup chopped walnuts
- 1⁄2 cup slivered almonds
- 2 tablespoons pistachios
- 2 tablespoons sunflower seeds
- 1⁄4 cup sesame seeds
- 2 tablespoons maple syrup, and 2 tablespoons demerara or 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 3⁄4 teaspoon ground cardamom
- 1⁄2 teaspoon salt
- 1⁄3 cup olive oil
- 1⁄4 cup raw agave syrup or 1/4 cup honey
- 1⁄3 cup filtered water
- 3⁄4 cup dried fruit (I added raisins, tart cherries, medjool dates and one tablespoon barberries to equal 3/4 cup.)
directions
- Preheat the oven to 300 degrees.
- In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame and sunflower seeds, maple syrup/demerara or brown sugar, cinnamon, cardamom and salt.
- Make a well in the dry ingredients and add the olive oil, agave or honey, and water. Toss the mixture until it is well combined, then spread it evenly on a cookie sheet.
- Bake the granola until lightly browned, approximately 40 minutes, stirring every 10 minutes to keep the mixture from sticking.
- Set aside to cool completely, then stir in the dried fruit.
- Store left over granola in an airtight container in the refrigerator.
- For 1 serving: Spoon yogurt into a serving bowl. Stir the rosewater or orange blossom water into the yogurt (start with a small amount then adjust).
- Top yogurt with some of the granola (about 1/2 cup give or take) and add a light drizzle of agave or honey.
- Enjoy!
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Reviews
-
Tasty dish! DD1 (4 years old approved.... Very Middle Easterny flavour with Iranian rose water which was my preference. I also tried with orange blossom water which is generally my favourite in sweets but preferred the former. I did change this to be gluten free. I used Balkan yogurt, liquid honey for drizzling and in the granola, I didn't feel it needed the drizzle. Instead of rolled oats I had some puffed quinoa I didn't know what to do with so I used it, left out the wheat germ (gluten), I used slivered almonds, pistachios, sesame seeds, brown sugar, the spices, sea salt to taste, extra virgin olive oil, water in a little less amount, currants, barberries, chopped dried apricot and dried prune. Made for March 2012 NA/ME Tag!
Tweaks
-
Tasty dish! DD1 (4 years old approved.... Very Middle Easterny flavour with Iranian rose water which was my preference. I also tried with orange blossom water which is generally my favourite in sweets but preferred the former. I did change this to be gluten free. I used Balkan yogurt, liquid honey for drizzling and in the granola, I didn't feel it needed the drizzle. Instead of rolled oats I had some puffed quinoa I didn't know what to do with so I used it, left out the wheat germ (gluten), I used slivered almonds, pistachios, sesame seeds, brown sugar, the spices, sea salt to taste, extra virgin olive oil, water in a little less amount, currants, barberries, chopped dried apricot and dried prune. Made for March 2012 NA/ME Tag!
RECIPE SUBMITTED BY
COOKGIRl
United States