Best Mango Agave Granola With Greek Yogurt Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

YOGURT CREME BRULEE WITH FRESH FRUIT AND GRANOLA



Yogurt Creme Brulee with Fresh Fruit and Granola image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 6

16 ounces 2-percent Greek yogurt
1 teaspoon pure vanilla extract or 1/2 vanilla bean, scraped
2 cups fresh berries, such as blueberries, raspberries, blackberries, strawberries or a combination
1/2 cup granulated sugar, plus more
2 teaspoons fresh lemon juice
1/2 cup granola

Steps:

  • Mix together the yogurt and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Put the berries in a small saucepan with 1/4 cup water, cooking over medium heat until just softened, about 3 minutes. Remove from the heat and add the sugar and lemon juice. Let cool slightly before dividing the mixture among four 8-ounce ramekins.
  • Sprinkle the granola evenly over the berries and top with the vanilla yogurt, filling to the top of the ramekins. Cover and place in the freezer for 5 minutes.
  • Remove from the freezer and sprinkle 2 tablespoons of sugar over each ramekin. Using a kitchen blowtorch, caramelize the sugar by slowly sweeping the flame back and forth over the surface of the yogurt. Let the sugar harden, about 2 minutes, before serving.

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

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.

MOLE-SCENTED GRANOLA



Mole-Scented Granola image

Provided by Bobby Flay

Categories     appetizer

Time 1h15m

Yield about 6 1/2 cups

Number Of Ingredients 27

Nonstick cooking spray
1/2 cup coconut oil
2 tablespoons Mole Spice Rub, recipe follows
1 teaspoon kosher salt
1/3 cup pure maple syrup
2 tablespoons clover honey
4 cups old-fashioned oats
1/2 cup slivered almonds
1/2 cup shelled pumpkin seeds
1 cup dried cherries
1/2 cup chopped bittersweet chocolate
Yogurt Parfaits, recipe follows, for serving (optional)
3/4 cup ancho chile powder
1/4 cup New Mexican chile powder
3 tablespoons kosher salt
2 tablespoons plus 2 teaspoons best-quality unsweetened cocoa powder
2 tablespoons plus 2 teaspoons light brown sugar
1 tablespoon plus 1 teaspoon ground cinnamon
2 teaspoons chile de arbol
1 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon coarsely ground black pepper
2 cups 2-percent Greek yogurt, such as Fage
2 cups part-skim ricotta cheese
1/4 cup clover honey or pure maple syrup
2 teaspoons finely grated tangerine, clementine or orange zest, plus 2 cups segmented clementines, tangerines or orange segments, halved
Kosher salt

Steps:

  • Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick spray.
  • Heat the oil in a large saucepan or Dutch oven over medium heat until it melts and begins to shimmer. Add the spice rub and salt and cook, stirring constantly, until fragrant and slightly darkened and the raw flavor has cooked out slightly, about 2 minutes. Whisk in the maple syrup and honey and bring to a simmer. Remove from the heat and let steep for at least 10 minutes and up to 30 minutes.
  • Combine the oats, almonds and pumpkin seeds in a large bowl. Pour in the maple mixture and stir well to combine.
  • Spread the mixture evenly onto the prepared baking sheet. Bake until lightly golden, 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). Do not look for the granola to become crispy in the oven--it will crisp up as it cools.
  • Remove from the oven and let the granola cool completely, about 30 minutes. Top with the dried cherries and chocolate. Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola. Serve or store in jars with tight-fitting lids for up to 1 week.
  • Whisk together the chile powders, salt, cocoa, sugar, cinnamon, chile de arbol, allspice, cloves and black pepper in a small bowl. Store in an airtight container or small jars with tight-fitting lids for up to 6 months.
  • Combine the yogurt, ricotta, honey, zest and a pinch of salt in a medium bowl and whisk until smooth. Layer in 4 parfait glasses with the citrus and the mole-scented granola then repeat the layers once more, finishing with the granola. Serve immediately. Alternatively, layer the parfait in mason jars, cover tightly and refrigerate for up to 24 hours.

Related Topics