Lemon Yogurt Berry Swirl With Homemade Granola Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Line a 9-inch square baking sheet with foil, allowing the foil to extend over the sides. Spray with nonstick cooking spray.
• Mix the oats, cranberries, almonds, cinnamon and salt in a medium bowl.
• Combine the butter, sugar and honey in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Add the vanilla and stir. Remove from the heat.
• Pour the butter over the oats, mixing until well coated. Transfer to the prepared pan and, using a spatula, press the oats evenly into the pan.
• Bake until the top is crisp and golden brown, 15 to 20 minutes. Transfer to a rack and cool. Using the foil as aid, lift out of the pan and place on a work surface. Crumble into pieces. Serve with berries, plain yogurt and drizzle with additional honey.

Steps:

• For the granola: Preheat the oven to 350 degrees F.
• Toss the oats, almonds and coconut together on a baking sheet lined with a silicone baking mat.
• Whisk together the vegetable oil and honey in a liquid measuring cup, then pour over the oat mixture. Stir until all the oats and nuts are coated. Season with salt to taste.
• Bake until golden brown, 40 to 45 minutes.
• Remove the granola from the oven and allow it to cool. Add the cherries, cranberries, and pineapple chunks. Drizzle with some of the maple syrup and toss together.
• To build the parfaits: Line up eight parfait glasses. Start with a large spoonful of the granola, followed by a layer of yogurt, then a layer of berries and a drizzle of maple syrup. Repeat the layers one more time, finishing with berries, drizzled with maple syrup.

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
• Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.

Steps:

• Preheat your oven to 325 degrees F (160 degrees C).
• Line a large sheet pan or two smaller ones with parchment paper.
• Take a medium-large saucepan and on a medium heat, add the maple syrup and olive oil. Heat through, stirring to combine.
• Add the oats, nuts, seeds and cinnamon to the syrup mixture and stir well with a wooden spoon to coat all of the dry ingredients.
• Evenly spread the granola out onto the prepared sheet pan and place in the oven to bake for 30 minutes, checking and stirring around every 10 minutes to allow all the mix to toast evenly.
• Once golden and roasted, take the granola out. While it is still warm, stir in the dried cranberries and raisins and toss together. The mixture will crisp up more as it cools.
• Once cool, store in an airtight container.

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined.
• Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes.
• Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks.

Steps:

• Preheat oven to 250 degrees F.
• In a large bowl, combine the oats, nuts, coconut, and brown sugar.
• In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
• Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.