Lemon Yogurt & Berry Swirl with Homemade Granola

Lemon Yogurt & Berry Swirl with Homemade Granola
Lemon Yogurt & Berry Swirl with Homemade Granola

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Homemade Granola

  • 1

    cup raw almonds

  • 1

    cup pecan halves

  • 2

    cups old-fashioned rolled oats

  • ½ cup unsweetened flaked dried coconut

  • 4

    tablespoons unsalted butter

  • ½ cup firmly packed light brown sugar

  • 1

    teaspoon pure vanilla extract

  • ½ teaspoon kosher salt

  • Berry Swirl

  • 3

    cups mixed berries such as strawberries, blueberries, raspberries and blackberries, in any combination (I use frozen berries)

  • ¼ cup confectioners’ sugar

  • Juice of 1 lemon

  • Lemon Yogurt

  • 2

    cups low-fat vanilla yogurt

  • ½ teaspoon grated lemon zest

  • 1

    tablespoon fresh lemon juice

Directions

Preheat oven to 250 degrees. Line a rimmed baking sheet with parchment paper. In a food processor, combine the almonds and pecans and pulse a few times to break them up a little. Do not overprocess, to assure good texture. Dump the nuts into a large bowl and add the oats and coconut. In a small saucepan, combine the butter, brown sugar, vanilla, and salt over low heat and heat, stirring gently, until the butter and sugar melt. Pour the butter mixture over the oats mixture and fold in with a wooden spoon until well combined. Pour the granola onto the prepared baking sheet and spread in an even layer. Pat it gently with a rubber spatula to have nice chunks when you break it up. Bake, without stirring, for 45-50 minutes, or until golden brown. Remove from the oven and let cool completely. Store in an airtight container. Berry: In a small saucepan, combine the berries, confectioners’ sugar, and lemon juice and place over medium heat. Cook, without stirring, 10 to 12 minutes, or until the berries break down and the mixture is syrupy. Remove from the heat and let cool. (The berries can be prepared up to 1 day in advance, covered, and stored in the refrigerator.) Lemon Yogurt: To make the lemon yogurt, in a small bowl, stir together the yogurt and lemon zest and juice. (The yogurt can be made up to 1 day in advance, covered, and stored in the refrigerator.) Place ½ cup granola in serving dishes. Layer the yogurt on top of the granola, and then top with the berries. Serve immediately.

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