Best Eggnog Yogurt With Granola Recipes

Yogurt and Granola Trifle image

Provided by Melissa d'Arabian : Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

2 cups chopped seasonal fruit, like strawberries, oranges, banana (if using banana, toss in lemon juice)
2 cups Simple Homemade Granola, recipe follows
1 quart vanilla yogurt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
Salt
3 tablespoons honey
2 tablespoons vegetable oil
2 tablespoons maple syrup
2 tablespoons water
1 teaspoon vanilla
2 cups whole oats (not instant)
1/2 cup chopped pecans
1/2 cup crisped rice cereal
1/4 cup wheat germ or milled flax seed

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.

Coconut Yogurt with Gluten-Free Granola image

Provided by Food Network

Time P3DT1h5m

Yield about 2 cups granola, 8 ounces yogurt

Number Of Ingredients 20

1/2 cup gluten-free oats
1/3 cup raw pecans
1/4 cup raw almonds, skin on
3 tablespoons raw pepitas
3 tablespoons raw sunflower seeds
1/2 cup dried apricots, chopped
1/2 cup golden raisins
1/4 cup dried cranberries
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 cup honey
1/2 cup maple syrup
1/3 cup cashew butter
Zest of 1/3 lemon
Zest of 1/3 orange
1 tablespoon pure vanilla extract
2 tablespoons sweetened shredded coconut
Coconut Yogurt, recipe follows
8 ounces full-fat coconut milk
1 raw probiotic capsule

Steps:

Preheat the oven to 300 degrees F. Toast the oats until slightly golden, 10 to 15 minutes.
Meanwhile, combine the pecans, almonds, pepitas and sunflower seeds, and set aside. Combine the apricots, raisins and cranberries, and set aside. Combine the cinnamon and cardamom, and set aside. (Keep the coconut separate from all other ingredients.) Combine the honey, maple syrup, cashew butter, lemon and orange zest and vanilla in a small saucepan; heat over medium heat, stirring, until homogeneous, and set aside.
Once the oats are toasted, add the nut and spice mixtures, and continue baking until the nuts are golden, stirring the mixture occasionally for even cooking. Add the coconut, and stir. Add the honey mixture, stir together to evenly coat and cook until the color has darkened to a medium caramel color, 20 to 30 minutes more, stirring every 5 minutes. Mix in the apricot mixture, and cook for 5 more minutes. Let cool. Store in an airtight container.
Serve the granola with the Coconut Yogurt.
Blend the coconut milk and the contents of the probiotic capsule with an immersion blender. Place the mixture in a glass jar with a tight-fitting lid, and let incubate for 48 to 72 hours at 105 to 110 degrees F, either in the oven with the oven light on (oven off), in a warm location or in a yogurt maker. Refrigerate, and use as desired.