Recipe courtesy of Justin Warner
Cherry-Almond Granola with Yogurt
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- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 720
- Total Fat
- 42 g
- Saturated Fat
- 9 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 10 g
- Sugar
- 35 g
- Protein
- 24 g
- Cholesterol
- 19 mg
- Sodium
- 425 mg
Really monitor that granola. Normally, cooks will tell you not to open an oven, but there is a very fine line between roasty toasty and burnty turdy. What you are doing is giving the granola a brief respite from the heat, so as to gradually toast it.
- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 720
- Total Fat
- 42 g
- Saturated Fat
- 9 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 10 g
- Sugar
- 35 g
- Protein
- 24 g
- Cholesterol
- 19 mg
- Sodium
- 425 mg
Ingredients
Granola:
Yogurt:
Directions
- For the granola: Preheat the oven to 350 degrees F.
- In a pot set over medium heat, combine the oil, brown sugar and agave and cook until bubbling, about 4 minutes. Add the agave mixture to the oats, almonds and salt in a heatproof bowl and stir to coat. Transfer this mixture to a parchment-lined baking sheet and spread into as thin of a layer as you can. Bake, stirring often to ensure even browning, until browned, about 20 minutes (see Cook's Note).
- Transfer to a mixing bowl and quickly mix in the cherries and lime zest. Allow to cool.
- For the yogurt: Split and scrape the vanilla beans into the Greek yogurt. Add the confectioners' sugar and salt, if using, and stir. Store the vanilla bean pods in the yogurt until you are ready to serve.
- Spoon the yogurt into serving dishes and top with the granola. Serve immediately.
