Yogurt doesn't have to be humdrum, work-a-day fare. See: This sexy yogurt bowl, flecked with chia, flavored with real maple and vanilla, and topped with a killer, not-too-sweet granola.

Source: Midwest Living

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Cameron Sadeghpour

Recipe Summary

hands-on:
30 mins
total:
13 hrs
Servings:
6
Max Servings:
8
Yield:
4 cups yogurt + 6 cups granola
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Ingredients

YOGURT
GRANOLA

Directions

Instructions Checklist
  • For yogurt: In a 6-cup container, whisk together yogurt, milk, chia seeds, maple syrup (if using) and vanilla. Cover tightly and refrigerate overnight.

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  • For granola: Preheat oven to 325°. Line a 15×10-inch baking pan with parchment paper. In a large bowl, whisk together olive oil, maple syrup and fine sea salt. Add oats, coconut flakes, cashews and desired seeds; stir to coat evenly.

  • In a small bowl, whisk egg whites until foamy. Add brown sugar; whisk until thick and frothy. Fold egg mixture into oat mixture. Spread evenly in prepared pan, pressing firmly. (It will nearly fill the pan.) If desired, sprinkle with flaky sea salt.

  • Bake until fragrant and beginning to turn golden, about 20 minutes. Use a large spatula to turn granola in several large portions, encouraging pieces to stay clumped. Bake until golden all over and mostly crisp, about 10 minutes more. (It will continue to crisp as it cools.) Cool completely in pan on a wire rack. Transfer to an airtight container; store at room temperature up to 1 week.

  • To serve, spoon yogurt mixture into bowls. Top with granola and assorted fruits. If desired, drizzle with additional maple syrup or honey.

Nutrition Facts

666 calories; total fat 44g; saturated fat 14g; polyunsaturated fat 8g; monounsaturated fat 16g; cholesterol 10mg; sodium 501mg; potassium 386mg; carbohydrates 53g; fiber 12g; sugar 21g; protein 22g; trans fatty acidg; vitamin a 547IU; vitamin c 16mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 52mcg; vitamin b12mcg; calcium 311mg; iron 6mg.

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