Orange Yogurt Granola

Makes 4 servings

Carob molasses really makes this dessert yogurt stand out, and it’s easily made (as you’ll see in the recipe) using a delightful carob spread available from any Middle Eastern market. If you question the extra effort, trust me, you’ll forget all about it after one spoonful.

INGREDIENTS

1½ cups quick-cooking oats
1 cup walnuts, chopped
1 cup orange juice, freshly squeezed
½ cup almonds, sliced
¼ cup sunflower seeds
1½ teaspoons ground cinnamon
3 tablespoons canola oil
2 tablespoons honey
1½ teaspoons vanilla extract
½ cup dried cranberries
1 cup Greek yogurt
2 tablespoons carob molasses

INSTRUCTIONS

1. Choose 4 (8-oz.) containers; these can be jars or bowls, glass, or plastic.*
2. Preheat oven to 350°F and line a cookie sheet with parchment paper.
3. Combine the oats, walnuts, orange juice, almonds, sunflower seeds, and cinnamon in a large bowl, mixing well.
4. Whisk together the canola oil, honey, and vanilla extract in a separate bowl, then add it to the oat mixture, stirring until well coated.
5. Spread the granola mixture evenly on the prepared cookie sheet and bake for 30 minutes, stirring every 10 minutes, until the granola turns a golden brown.
6. Remove the cookie sheet from the oven, mix in the cranberries, then allow everything to cool completely. 
7. Whisk together the yogurt and carob molasses in a medium bowl. Mix in the cooled granola and divide among the 4 containers.
8. 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 591 (27%)
Total Fat 40.02 g (82%)
Saturated Fat 4.521 g
Polyunsaturated Fat 17.083 g
Monounsaturated Fat 16.536 g
Trans Fat 0.044 g
Cholesterol 8 mg
Sodium 36 mg (2%)
Total Carbohydrate: 56.63 g (23%)
Dietary Fiber: 8 g (32%)
Total Sugars: 35.96 g
Protein: 13.92 g (25%)
Vitamin A 196 mcg (8%)
Vitamin C 31.8 mcg (42%)
Vitamin D 1 mcg
Potassium 735 mg (16%)
Calcium 196 mg (20%)
Iron 3.26 mg (18%)

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