I like a bit of crunch to my yogurt.
I found it is best to achieve this by adding granola. If your granola has attained crunchiness all on its own, you best stop eating it.
I found a lot of recipes for granola that included a lot of ingredients that I do not have, and do not ever plan on having, such as flax, sunflower seeds, barley, rye, etc. A lot of recipes called for vegetable oil or sweeteners like maple syrup and agave. Well, I don’t like to use vegetable oil, I’m not fancy enough to have maple syrup on hand all the time, and agave scares me a little.
So I managed to make this simple, basic granola recipe that can easily be built upon.
3 c oats, toasted
1 tsp cinnamon
1/4 c UNpacked brown sugar
2 tbsp water
OPTIONAL ADDITIONS: chopped walnuts, pecans, almonds, dried fruit, etc
Servings: 9 (1/3 c = 1 serving)
Heat oven to 350oF. Spread oats evenly over a cookie sheet and bake for about 10 minutes, stirring periodically. Remove from oven when oats are slightly browned.
Reduce oven temperature to 300oF. Mix together cinnamon, brown sugar, and water. Add oats and any other optional additions you want, and stir. Spread granola out on the cookie sheet you used to toast the oats, and bake for 12-15 minutes, then stir, and bake for 10 more minutes.
|I added pecans, walnuts, and dried mixed berries to my granola.|
*The nutritional information does not include any of the optional additions.