Eggnog Yogurt With Granola Recipes

MANGO-AGAVE GRANOLA WITH GREEK YOGURT

Steps:

• Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
• Mix the canola oil, agave syrup, honey, cinnamon, brown sugar and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ and salt in a large bowl. Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally, until golden brown and crisp, 25 to 30 minutes.
• Remove the granola from the oven and let cool slightly, then break into clumps while still warm. Let cool completely, then toss with the dried mango in a bowl. Serve with the yogurt. Store leftover granola in an airtight container in a cool place.

YOGURT-TOPPED GRANOLA PANCAKES

Steps:

• Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening.
• In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in 1/2 cup cereal.
• For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.

YOGURT AND GRANOLA TRIFLE

Steps:

• In a small trifle bowl, layer the fruit, granola and yogurt in two layers, starting with the fruit on the bottom then granola followed by yogurt. Chill for fifteen minutes or up to a few hours, and then serve either for dessert or for breakfast.;
• Preheat the oven to 300 degrees F.
• In a large bowl, whisk together the cinnamon, ginger, 1/4 teaspoon salt, honey, oil, maple syrup, water, and vanilla together. Add in the oats, pecans, rice cereal, and wheat germ. Toss to coat completely.
• Spread the granola out on a baking sheet lined with parchment and bake until dry and crisp, but not yet browned, 30 to 35 minutes, stirring once or twice. Allow to cool completely before storing in an airtight container.

EGGNOG YOGURT W/ GRANOLA

Steps:

• GRANOLA: Preheat the oven to 300 degrees F. Toss the oats, pistachios, wheat germ, sesame seeds, maple syrup, brown sugar, vanilla, olive oil, cinnamon, cardamom & 1 tsp salt in a bowl. Spread on a rimmed baking sheet & bake 20 minutes, stirring halfway through. Remove from the oven & stir in the coconut. Return the granola to the oven & bake until golden, 20 - 25 more minutes, stirring halfway through.
• YOGURT: Meanwhile, whisk the Greek yogurt, eggnog & nutmeg to taste in a bowl until smooth. Cover & chill until ready to serve.
• Remove the granola from the oven & stir in the dried cranberries & apricots. Serve warm or at room temperature with the eggnog yogurt; drizzle with honey & sprinkle with nutmeg. Store extra granola in an airtight container in the freezer for up to 2 weeks.