I tried. Jumped onto and quickly leapt off the greek yogurt bandwagon. And I really must be missing something because it’s thick, sour creamish taste and texture quickly ranked right up there in the “I’ll do a lot of things but not that” category.
Then. I read this post from one of my favorite, no nonsense bloggers. Almond Cranberry Granola. The clouds parted and I swear I heard a hallelujah chorus.
So freaking delicious that I had to hide it from everyone else. Deep in the nooks and crannies and scary corners of our pantry. It’s mine…all mine.
I now eagerly consume greek yogurt.
(this is slightly different from the original
as I added more seeds and nuts)
1/2 cup roasted sunflower seeds
1/2 cup roasted pumpkin seeds
1 cup chopped roasted salted almonds
3/4 cup dried cranberries
2/3 cup packed brown sugar
1/2 cup unsweetened cranberry juice
Preheat the oven to 325F. Spray a baking sheet with the cooking spray and set aside.
In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, cinnamon and salt over medium heat. Cook and stir until the sugar and cinnamon have dissolved.
In a bowl, mix together the oats, almonds, sunflower and pumpkin seeds.
Pour the maple syrup mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet and cook for 20 minutes.
After 20 minutes, remove from the oven and sprinkle the cranberries on to of the granola. Bake for another 10-15 minutes or until it turns toasty brown. Let cool completely.
Store in an airtight container.