Crunchy Granola over Plain Yogurt: Middle Eastern-Style

Recipe by COOKGIRl
READY IN: 50mins
YIELD: 7 cups
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup chopped walnuts
  • 12
    cup slivered almonds
  • 2
    tablespoons pistachios
  • 2
    tablespoons sunflower seeds
  • 14
  • 2
    tablespoons maple syrup, and 2 tablespoons demerara or 1/4 cup brown sugar
  • 1
    teaspoon cinnamon
  • 34
    teaspoon ground cardamom
  • 12
    teaspoon salt
  • 13
  • 14
    cup raw agave syrup or 1/4 cup honey
  • 13
    cup filtered water
  • 34
    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!