Homemade Granola & Yogurt
- Tags: Snack, Breakfast, Vanilla Yoghurt
Prep: 5 Minutes + 20 Minutes
Serves: 8
INGREDIENTS
Noosa Vanilla Bean Yoghurt
4 cups old-fashioned rolled oats
1 cup pecans and ½ cup pumpkin seeds
1 teaspoon fine-grain sea salt
½ teaspoon ground cinnamon
½ cup melted coconut oil or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
⅔ cup dried cranberries
½ cup coconut flakes
STEPS
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit and optional coconut flakes.
- Top noosa yoghurt with granola and add fresh fruit.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
