CRUNCHY GRANOLA OVER PLAIN YOGURT: MIDDLE EASTERN-STYLE

Crunchy Granola over Plain Yogurt: Middle Eastern-Style image

Provided by COOKGIRl

Time 50m

Yield 7 cups

Number Of Ingredients 18

1 cup Greek yogurt (approximately-we like Nancy's whole milk yogurt) or 1 cup plain yogurt (approximately-we like Nancy's whole milk yogurt)
rose water (I used about 1/2 teaspoon for 1 cup of plain yogurt) or orange blossom water, to taste (I used about 1/2 teaspoon for 1 cup of plain yogurt)
Agave or honey, for drizzling
4 cups rolled oats
1 cup wheat germ
1/2 cup chopped walnuts
1/2 cup slivered almonds
2 tablespoons pistachios
2 tablespoons sunflower seeds
1/4 cup sesame seeds
2 tablespoons maple syrup, and 2 tablespoons demerara or 1/4 cup brown sugar
1 teaspoon cinnamon
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/3 cup olive oil
1/4 cup raw agave syrup or 1/4 cup honey
1/3 cup filtered water
3/4 cup dried fruit (I added raisins, tart cherries, medjool dates and one tablespoon barberries to equal 3/4 cup.)

Steps:

Preheat the oven to 300 degrees.
In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame and sunflower seeds, maple syrup/demerara or brown sugar, cinnamon, cardamom and salt.
Make a well in the dry ingredients and add the olive oil, agave or honey, and water. Toss the mixture until it is well combined, then spread it evenly on a cookie sheet.
Bake the granola until lightly browned, approximately 40 minutes, stirring every 10 minutes to keep the mixture from sticking.
Set aside to cool completely, then stir in the dried fruit.
Store left over granola in an airtight container in the refrigerator.
For 1 serving: Spoon yogurt into a serving bowl. Stir the rosewater or orange blossom water into the yogurt (start with a small amount then adjust).
Top yogurt with some of the granola (about 1/2 cup give or take) and add a light drizzle of agave or honey.
Enjoy!

Nutrition Facts : Calories 553, Fat 29.1, SaturatedFat 3.6, Sodium 177.3, Carbohydrate 63.9, Fiber 11.4, Sugar 4.7, Protein 15.3