Prep Time: 60 minutes
We love a little bit of a naturally sweetened crunchy granola in our deliciously tart unsweetened soy yogurt. Here’s a simple recipe for granola that you can make and store away to use for the entire week or even month! Add a couple clusters of this granola and maybe a few slices of banana to your favorite WholeSoy soy yogurt in the morning for a quick parfait!
- 2 c. rolled oats
- 1/4 c. dark brown sugar or coconut palm sugar (crystals)
- 1/4 c. dried cranberries
- 1/4 c. raw pepitas (hulled green pumpkin seeds)
- 3 Tbs. sunflower oil
- 2 Tbs. agave nectar
- 1/2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. sea salt
- A handful of crushed walnuts or almonds (optional)
- 1 cup WholeSoy Unsweetened Plain soy yogurt
- 1 banana or apple or a handful of berries (or all!)
- A few pomegranate arils (optional)
Preheat your oven to 300 degrees F.
In a large bowl add the following ingredients: oats, brown sugar, cranberries, pepitas, oil, agave nectar, vanilla, cinnamon, nutmeg and salt. Stir ingredients together until well combined.
Evenly distribute the granola mix onto a 9×13 inch baking pan or a sheet pan.
Bake for 40 minutes, stirring the granola about every 10 minutes so it bakes evenly. About 20 minutes into baking, carefully sprinkle the walnuts onto the pan and stir again.
Remove from the oven and place pan on a cooling rack. With a spoon move granola into small individual piles to help form clusters of granola as it cools.
Dish up the Unsweetened Plain yogurt (or your favorite WholeSoy yogurt flavor), sprinkle granola and a few optional pomegranate arils (or even some diced banana, apple, or berries) on top and enjoy!
(You can store and save the granola in a mason jar or other airtight container for a few weeks.)
Submitted for National Soyfoods Month