Best Homemade Mango Agave Granola With Greek Yogurt Recipes

GREEK YOGURT BOWLS WITH GRANOLA

Greek Yogurt Bowls with Granola image

Breakfast, brunch, or post-workout, these Greek yogurt bowls with homemade granola will satisfy your hunger and sweet tooth without busting your diet. I like to serve these over roasted sweet potatoes.

Provided by Buckwheat Queen

Categories Desserts Specialty Dessert Recipes

Time 1h25m

Yield 20

Number Of Ingredients 22

Ingredients

1 cup chopped walnuts
1 cup light honey
2 cups rolled oats
¾ cup raw buckwheat groats
½ cup buckwheat flakes
½ cup chopped raw almonds
½ cup chopped raw hazelnuts
½ cup sunflower seeds
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground ginger
½ cup light olive oil
½ cup packed coconut sugar
¼ cup brown rice syrup, or more to taste
2 teaspoons vanilla extract
1 cup shredded unsweetened coconut
½ cup coarsely ground flax seeds
½ cup raisins
¼ cup golden raisins
10 cups plain nonfat Greek yogurt
5 cups fresh raspberries

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Line 2 rimmed baking sheets with parchment paper.
Combine walnuts and honey in a jar, cover, and set aside.
Combine oats, groats, buckwheat flakes, almonds, hazelnuts, sunflower seeds, cinnamon, nutmeg, allspice, and ginger in a bowl; toss until completely mixed.
Stir together olive oil, coconut sugar, and brown rice syrup in a small saucepan over low heat until combined. Cook until heated through, about 5 minutes. Remove from the heat and stir in vanilla extract. Pour over the dry mixture and mix until evenly combined; spread over the prepared baking sheets.
Bake in the preheated oven for 25 minutes. Stir, rotate baking sheets, and bake for another 15 minutes. Stir, rotate again, and bake until golden brown, about 15 more minutes. Sprinkle coconut, flax seeds, and raisins over the granola and toss to mix. Turn the oven off, but leave trays inside and prop the oven door open with a wooden spoon for 10 minutes. Remove from the oven and allow to cool.
Place 1/2 cup yogurt in a deep single-serve bowl. Top with a scant 1/3 cup granola, 1/4 cup raspberries, and 1/8 cup walnut-honey mix. Repeat to assemble remaining bowls.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 52.7 g, Fat 19.8 g, Fiber 7 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 51.2 mg, Sugar 28.2 g

HOMEMADE MANGO-AGAVE GRANOLA WITH GREEK YOGURT

Homemade Mango-Agave Granola with Greek Yogurt image

Provided by Bobby Flay

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup canola oil
1/4 cup agave syrup
1/4 cup clover honey
1 teaspoon ground cinnamon
2 tablespoons light brown sugar
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats (not instant)
3/4 cup slivered almonds
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup wheat germ
2 tablespoons ground flax seed
1/4 teaspoon salt
1 cup diced dried sweetened mango
1 pint 2-percent Greek yogurt
Honey drizzle, for garnish

Steps:

Preheat the oven to 325 degrees F. Line a 1/2-sheet pan with parchment paper or silpat. Mix together the oil, agave syrup, honey, cinnamon, brown sugar, and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, wheat germ, flax seed, and salt in a large bowl. Add the wet mixture to the dry mixture and stir well to combine making sure everything is evenly coated. Spread the mixture evenly onto the prepared sheet pan and bake in the oven, stirring occasionally, until golden brown and crisp, about 25 to 30 minutes. Remove from the oven and let cool slightly. While still warm, break into clumps. Add the dried fruit after it has cooled. Serve the yogurt in bowls and top with some of the granola and a drizzle of honey. Store the leftover granola in an airtight container in a cool place.