Nut Pomegranate Granola Yogurt Bowl

Makes 4 servings

This is one of those versatile desserts that can easily double as breakfast or even a light lunch! This truly delightful combination of yogurt topped with chewy almonds, crunchy walnuts, and freshly sliced peaches, is drizzled with energizing pomegranate syrup. Even though you may be tempted to use store-bought pomegranate juice, squeezing your own is really easy!

INGREDIENTS

¾ cup rolled oats
½ cup blanched almonds, roughly chopped
½ cup walnuts, roughly chopped
¼ cup honey, divided
1 tablespoon extra-virgin olive oil
2 pomegranates
1 tablespoon lemon
juice, freshly squeezed
2 cups Greek yogurt
2 peaches, sliced

INSTRUCTIONS

1. Choose 4 (8-oz.) containers; these can be jars or bowls, glass, or plastic.*
2. Preheat oven to 325°F and line a cookie sheet with parchment paper.
3. Combine the oats, almonds, walnuts, 2 tablespoons of the honey, and olive oil in a bowl, mixing well, until the honey evenly coats the nuts.
4. Arrange the granola in a single layer on the prepared cookie sheet and bake for 8 minutes. Turn over granola and bake for an additional 7 minutes.
5. Allow granola to cool on the pan and when completely cool, break it into small pieces.
6. Cut the pomegranates in half, and set aside one half.
7. Juice the one pomegranate half with a lemon squeezer and allow juice to run through a finemesh strainer set over a small saucepan. 
8. Add the lemon juice and the remaining honey to the pomegranate juice. Bring the mixture to a boil over medium-high heat and continue cooking for 2 minutes. Remove from heat and cool completely.
9. Remove the seeds from the reserved pomegranate half and stir into the cooled syrup, set aside.
10. Divide the Greek yogurt evenly among the 4 bowls, top with pomegranate syrup or fresh pomegranate seeds.
11. Serve immediately or refrigerate for the next day.

Note: *Choose containers with well-fitting lids for an on-the-go breakfast, lunch, or snack.

NUTRITION • PER ONE SERVING

Calories 492 (23%)
Total Fat 22.73 g (47%)
Saturated Fat 4.569 g
Polyunsaturated Fat 8.875 g
Monounsaturated Fat 6.991 g
Trans Fat 0.02 g
Cholesterol 16 mg
Sodium 62 mg (4%)
Total Carbohydrate: 72.48 g (29%)
Dietary Fiber: 11.6 g (46%)
Total Sugars: 49.8 g
Protein: 4.37 g (26%)
Vitamin A 368 mcg (16%)
Vitamin C 21.7 mcg (29%)
Vitamin D 2 mcg
Potassium 908 mg (19%)
Calcium 219 mg (22%)
Iron 2.44 mg (14%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here