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Granola with Yogurt

Source: Casual Cuisines of the World - Country Inn
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Active Time:  5 Minutes
Total Time:  2 Hours 35 Minutes
  Serves 4
Three types of nuts give this granola a satisfying texture and a pleasant richness. The slow roasting of the ingredients heightens their flavors and extends the shelf life of the cereal. The granola can be stored in a tightly sealed container at room temperature for 2 weeks.
RECIPE INGREDIENTS
2 cups old-fashioned rolled oats
3/4 cup wheat germ
1/4 cup macadamia nuts, coarsely chopped
1/4 cup  walnuts, coarsely chopped
1/4 cup blanched sliced (flaked) almonds
1/4 cup shelled sunflower seeds
6 tablespoons honey
1/2 cup canola oil
1/4 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 cups plain yogurt
1 cup  mixed berries such as raspberries, strawberries and blueberries, stems removed if necessary
4 fresh mint sprigs
Granola with Yogurt Recipe at Cooking.com
DIRECTIONS
Preheat an oven to 225 degrees F.


In a large bowl, stir together the oats, wheat germ, macadamia nuts, walnuts, almonds and sunflower seeds. In a small saucepan over low heat, combine the honey and the oil and heat until the honey liquefies. Add the vanilla, cinnamon and nutmeg and stir well. Let cool for 1 minute.


Drizzle the honey mixture over the oat mixture and, using your hands, rub together until all of the ingredients are thoroughly coated. Turn out the mixture onto a baking sheet and spread it evenly.


Bake until a deep golden brown, about 2 1/2 hours, stirring once at the halfway point to ensure even coloring. Remove from the oven and let cool completely.


TO SERVE: Divide evenly among cereal bowls. While holding the granola to one side, spoon an equal amount of the yogurt into the open half of each bowl. Garnish with the berries and mint sprigs.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 889
Fat. Total: 54g
Fiber: 12g
Carbohydrates, Total: 88g
Sodium: 92mg
% Cal. from Fat: 55%
Cholesterol: 7mg
Protein: 23g
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