EGGNOG YOGURT W/ GRANOLA

Eggnog Yogurt w/ Granola image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Number Of Ingredients 20

GRANOLA:
3 cup(s) rolled oats
1 cup(s) pistachios
1/3 cup(s) wheat germ
2 tablespoon(s) sesame seeds
1/2 cup(s) pure maple syrup (not pancake syrup)
1/4 cup(s) light brown sugar, firmly packed
1 teaspoon(s) pure vanilla extract
1/2 cup(s) olive oil, extra virgin
1/2 teaspoon(s) cinnamon, ground
1/4 teaspoon(s) cardamom, ground
- kosher salt
1/2 cup(s) coconut, unsweetened
1/2 cup(s) cranberries, dried
1/2 cup(s) dried apricots
YOGURT:
2 1/2 cup(s) greek yogurt
3/4 cup(s) eggnog
- freshly grated nutmeg
- honey, for drizzling

Steps:

GRANOLA: Preheat the oven to 300 degrees F. Toss the oats, pistachios, wheat germ, sesame seeds, maple syrup, brown sugar, vanilla, olive oil, cinnamon, cardamom & 1 tsp salt in a bowl. Spread on a rimmed baking sheet & bake 20 minutes, stirring halfway through. Remove from the oven & stir in the coconut. Return the granola to the oven & bake until golden, 20 - 25 more minutes, stirring halfway through.
YOGURT: Meanwhile, whisk the Greek yogurt, eggnog & nutmeg to taste in a bowl until smooth. Cover & chill until ready to serve.
Remove the granola from the oven & stir in the dried cranberries & apricots. Serve warm or at room temperature with the eggnog yogurt; drizzle with honey & sprinkle with nutmeg. Store extra granola in an airtight container in the freezer for up to 2 weeks.