~ Homemade Granola and Greek Yogurt with Plum Compote ~
Whenever I can I make my own granola – and you should too. It’s easy to prepare and you can mix and match your favorite grains, nuts and dried fruit to your taste, while avoiding excess sugars and additives. The only downside is that it never lasts long enough in our house before it’s gobbled up. So make a double – or triple – batch if you can.
Substitute other nuts and seeds such as walnuts, pecans, flax, sunflower and pumpkin seeds. Other dried fruit such as cranberries, chopped apricots and blueberries may be substituted for the raisins. Add after baking so they won’t burn in the oven.
Makes about 4 cups
2 cups old fashioned oats
1 cup chopped or sliced raw almonds or other nuts
1/2 cup shredded unsweetened coconut
1/4 cup wheat germ
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup light brown sugar
1/4 cup maple syrup or honey
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup raisins
Preheat oven to 300°F (160°C) Combine oats, nuts, coconut, wheat germ, cinnamon and salt in a bowl. Whisk the sugar, syrup, oil, and vanilla in a small bowl until combined. Pour over the oats and stir to coat. Spread on a rimmed baking sheet lined with parchment paper. Bake until golden brown, stirring once or twice, about 30 minutes. Remove from oven and cool. Add the raisins. Store in an air-tight container for up to 1 week.
To prepare a yogurt parfait, layer granola with fresh fruit or fruit compote and greek-style yogurt.