Best Yogurt And Granola Recipes

BREAKFAST PARFAIT WITH GRANOLA, YOGURT, AND FRUIT

Steps:

• Set out yogurt, granola, and berries in bowls with serving spoons. Let each person layer their own parfaits in cups or glasses.

PUMPKIN GRANOLA AND ORANGE-CRANBERRY JAM WITH MAPLE YOGURT PARFAITS

Steps:

• Special equipment: 4 parfait glasses
• For the pumpkin granola: Preheat the oven to 325 degrees F. Line a half sheet pan with parchment paper and lightly spray with nonstick spray; set aside.
• Put the oats, seeds and nuts in a large bowl. Combine the pumpkin puree, sugar, maple syrup, oil and pumpkin pie spice in a medium saucepan and bring to a boil over medium heat and let it cook for 1 minute longer, whisking occasionally. Remove from the heat and stir in the vanilla extract.
• Pour the wet ingredients over the oat mixture and stir until the oats are fully coated. The mixture will be pretty wet. Evenly spread the mixture, in a single layer, onto the prepared baking sheet. Bake for 20 minutes, then stir and bake for an additional 15-20 minutes or until the granola is golden brown and crisp. Cool on a baking rack. Transfer to a bowl and stir in the cranberries, if using. Store leftovers in an airtight container in a cool, dark, place, for up to 1 week.
• For the orange cranberry jam: Combine the orange juice and zest, and the sugar in a medium saucepan and bring to a boil over high heat. Cook until the sugar has melted. Add the cranberries, reduce the heat so the mixture simmers, and cook until the cranberries pop and the mixture thickens slightly (it will thicken much more as it cools), about 10 minutes. Transfer to a bowl and let cool. Makes about 2 cups; store leftovers in the refrigerator, covered, for 2 weeks.
• For the maple yogurt: Whisk together the yogurt and 2 tablespoons maple syrup until smooth; taste, and add more maple syrup if you'd like it sweeter. Chill.
• To assemble the parfaits: Dollop 1/4 cup maple yogurt in the bottoms of 4 parfait glasses. Follow that with about 1/4 cup of pumpkin granola, another 1/4 cup of yogurt, about 2 tablespoons of orange cranberry jam, then a little more yogurt and a few more tablespoons of granola. Drizzle over some Pumpkin Spice Syrup, if using. Serve.
• Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes.
• Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.
• Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes.
• Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.

FRUIT, YOGURT AND GRANOLA PARFAIT

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Stir together the oats, almonds, chia seeds, coconut flakes, sunflower seeds, walnuts, maple syrup, vanilla and cinnamon in a large bowl. Pour the mixture onto the prepared baking sheet and season with the salt. Bake, stirring halfway, until the nuts are golden brown, 20 to 30 minutes. Let cool. The granola will keep in an air-tight container for up to 1 week.
• Put 1/4 cup yogurt in a juice or parfait glass and top with 1/4 cup fresh fruit and then 1/4 cup granola. Repeat with the remaining ingredients in 5 more glasses and serve.

YOGURT PARFAIT WITH GRANOLA, RASPBERRIES, AND CANDIED GINGER

Steps:

• Mix together granola, cherries, and candied ginger. Place yogurt in a large resealable bag, and snip off end. Pipe a 1-inch-thick layer of yogurt into the bottom of a 4-quart trifle dish (7 1/2 inches in diameter, 5 inches deep). Scatter 1 1/2 cups raspberries over yogurt, and drizzle with honey. Sprinkle with 3 cups granola mixture. Repeat layering once, and top with a layer of yogurt. Mound 1 cup raspberries in center. Garnish with thinly sliced candied ginger (optional), and drizzle with honey. Serve immediately.

GREEK YOGURT WITH HONEY, FRUIT AND GRANOLA

Steps:

• Top yogurt with honey and granola, sprinkle berries on top.

APRICOT AND RASPBERRY GRANOLA GRATIN WITH RASPBERRY HONEY YOGURT

Steps:

• For the yogurt: In a small bowl, mix the yogurt and honey together. Refrigerate until ready to use.
• For the gratin: Preheat the oven to 425 degrees F. Butter a 2-quart gratin dish with the softened butter.
• In a medium bowl, whisk together the milk and eggs. Whisk in the flour, melted butter, brown sugar, cane sugar, vanilla and salt, until smooth. Pour the batter into the gratin dish and arrange the apricot slices and raspberries on top. Bake for 20 minutes.
• Take the gratin out of the oven, and sprinkle the top with the granola and almonds, and bake until the batter is light brown and set, and the fruit is tender, 5 to 10 more minutes. Let cool for 20 minutes before serving.
• Serve with a dollop of the raspberry honey yogurt.

GREEK YOGURT PARFAIT WITH GINGER CANDIED PUMPKIN, BERRIES AND PUMPKIN SEED PECAN GRANOLA

Steps:

• Preheat the oven to 300 degrees F.
• Toss the oats, pecans, pumpkin seeds, sesame seeds, vegetable oil, maple syrup and 1 teaspoon brown sugar together in a mixing bowl. Season with salt and cracked black pepper. Spread evenly on a baking sheet and bake for 1 hour. Let cool, then crumble.
• Add the squash, ginger, remaining 1/2 cup brown sugar and 1/2 cup water to a small saucepot. Boil until the squash is tender, then let cool. Mix the squash with the berries and dress in the ginger syrup.
• Spoon the yogurt into 4 bowls. Top each with some berry and squash mixture, then top with granola. Garnish the parfait with lime zest.

BREAKFAST YOGURT PARFAIT WITH FRESH FRUIT AND GRANOLA

Steps:

• Place the granola (or muesli) in the bottom of a parfait glass, and top with fruit.
• In a small bowl, stir together equal parts of yogurt and sweetened whipped cream. Spoon atop the parfait.
• Decorate top with fresh mint or a maraschino cherry, as desired. Enjoy!

CHERRY AND COCONUT GRANOLA WITH YOGURT

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine oats, almonds, coconut, sesame seeds, and cherries.
• In a separate bowl, stir together coconut oil, honey, maple syrup, vanilla extract, cinnamon, and salt. Pour wet mixture over dry mixture and stir well to combine. Spread over a parchment-lined baking sheet.
• Bake granola until golden brown along edges, 20 to 25 minutes, tossing gently from time to time.
• Serve granola with yogurt and fruit, if desired.

YOGURT WITH GRANOLA, TROPICAL FRUIT, AND CRYSTALLIZED GINGER

Steps:

• Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.
• *A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets.

BREAKFAST YOGURT POPS WITH FRUIT AND GRANOLA

Steps:

• Whisk yogurt, vanilla, and 1 Tbsp. honey in a large bowl. Fold in berries and/or peaches. Microwave honey jar 10 seconds or place in a bowl of hot water to loosen. Place granola in a medium bowl and drizzle with remaining 1 tsp. warmed honey. Stir to lightly coat granola.
• Divide yogurt mixture among molds, leaving about 3/4" at the top. Tap molds on counter to get rid of any air pockets; top with granola. Cover molds, insert sticks, and freeze until ice pops are firm, at least 2 hours.
• Do Ahead
• Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.

YOGURT AND GRANOLA

Steps:

• Stir yogurt, granola, agave syrup, flaxseed meal, and cinnamon together in a bowl.

YOGURT, GRANOLA AND BANANAS

Steps:

• Place half the ingredients layering into a wine glass follow with a second layer, drizzle honey on top.
• Sit back and enjoy guilt free!

YOGURT CREME BRULEE WITH FRESH FRUIT AND 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, add 1/4 cup water, and simmer until just softened, about 5 minutes. Add granulated sugar to taste and stir in the lemon juice. Let cool slightly.
• Divide the fruit among four 8-ounce ramekins and top with the granola. Fill the ramekins to the top with the yogurt (discard the vanilla bean if using). Cover and put in the freezer for 5 minutes.
• Sprinkle 2 teaspoons of turbinado sugar over each ramekin. Caramelize the sugar with a blowtorch by slowly sweeping the flame back and forth. Let the sugar harden, about 2 minutes, before serving.

BANANA, RASPBERRY, AND GRANOLA YOGURT

Steps:

• Coarsely grate bananas. In a bowl gently stir together banana, yogurt, 2/3 cup raspberries, 1/2 cup granola, sour cream, and brown sugar until combined.
• Divide mixture between 2 bowls. Sprinkle yogurt with remaining 2 tablespoons granola and garnish with remaining 1/3 cup raspberries.

YOGURT AND BLUEBERRY PIE WITH GRANOLA CRUST

Steps:

• Make the crust: Preheat oven to 350°F. In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form. Drizzle in butter, and process until combined. Add remaining 1/2 cup granola, and process until combined but mixture is still crumbly.
• Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.
• Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes. Discard liquid.
• With an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla; beat until smooth. Add strained yogurt, and beat on low speed until smooth.
• Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day. Just before serving, arrange blueberries on top, drizzle with honey, and cut into wedges.

YOGURT AND GRANOLA TRIFLE

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.

SUMMER BERRY PARFAIT WITH YOGURT AND GRANOLA

Steps:

• Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.

MAPLE-GRILLED PINEAPPLE RINGS WITH FROZEN YOGURT AND GRANOLA

Steps:

• Preheat a stove-top grill pan to medium-high and coat with cooking spray.
• Place pineapple rings on hot grill and drizzle with maple syrup. Cook 2 to 3 minutes per side, until golden brown. Transfer grilled pineapple to individual dessert bowls (2 rings per bowl) and top each serving with 1/2 cup frozen yogurt and 2 tablespoons granola.

QUAKER® NO-BAKE GRANOLA AND YOGURT TARTS

Steps:

• Tart Shells: Reserve 1/4 cup (60 mL) granola; set aside. In food processor, combine remaining granola, almonds and coconut; pulse until coarsely ground. Add dates, coconut oil and honey; pulse until mixture comes together.
• Line 12 muffin cups with paper or foil liners. Divide granola mixture between muffin cups, pressing bottom and sides firmly with small glass or measuring cup. Freeze overnight or until firm. (Make-ahead: Freeze in airtight container until ready to serve.)
• Filling: Mix together yogurt, honey, lime juice and lime zest. Divide evenly between tart shells.
• Topping: Divide mango evenly over yogurt mixture. Sprinkle with reserved granola.