Monday, July 30, 2012

Mango Granola Flavored with Agave Served with Greek Yogurt

  • 1/4 cup olive oil oil
  • 1/4 cup agave syrup
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon
  • 2 tablespoons Splenda brown sugar
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats (not instant)
  • 3/4 cup slivered almonds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 2 tablespoons flax seeds
  • 2 tablespoons wheat germ
  • 1 cup diced dried mango
  • 1 pint 2% Greek yogurt


Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
Mix the olive oil, agave syrup, honey, cinnamon, Splenda brown sugar and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds and wheat germ in a large bowl. Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally, until golden brown and crisp, 25 to 30 minutes.
Remove the granola from the oven and let cool slightly, then break into clumps while still warm. Let cool completely, then toss with the dried mango in a bowl. Serve with the yogurt. Store leftover granola in an airtight container in a cool place.

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