November 13, 2011

Yogurt Granola Parfaits

I've mentioned before that we've been "off" of cereal for awhile now.  I recently finished off the Frosted Mini-Wheats, so now we're officially out of cereal.  It took awhile!

Before we ran out of of Great Grains Cranberry-Almond, I came up with a new use for it.

*Edit:  By the time you read this, we will officially be back "on" cereal.  I'm sorry.  I'm weak.  I need to keep just a bit around for last minute breakfast emergencies.  You know the kind.  You wake up and hate the fact that it's 8am and pitch black outside and you need to eat something tasty to even have a shot at having a good day.*

1/2 cup Yoplait vanilla yogurt
1/2 cup Fage 0% Greek Yogurt
1 small diced apple
+1/2 cup dry cereal or granola

Add a drizzle of a honey and you have a sweet, crunchy, and healthy breakfast. 

I found myself liking this enough to want it for another week, but I was now out of cereal.  So I made my own!

The cranberries add anti-oxidants and sweetness.  The walnuts add protein and omega-3.  The Greek yogurt adds protein, while the vanilla balances out the texture a bit.

I can't eat plain Greek yogurt without honey, so save that for the end and see if you need it for your tastes.

Cranberry Walnut Granola
adapted from Espresso and Cream

3 cups old-fashioned oats
1/4 cup canola oil
1/3 cup honey
2 T. brown sugar
1 t. vanilla
1 t. cinnamon
1/2 t. salt
3/4 cup chopped walnuts
3/4 cup dried cranberries

Mix everything except the walnuts and cranberries in a large bowl.  Preheat the oven to 300 degrees.  Pour the oat mixture into a greased 9x13 pan.  Bake for about 45 minutes, stirring the granola every 15 minutes or so.

Allow it to cool and then add the walnuts and cranberries.  Store in an airtight container or Ziploc bag.  It's never lasted for more than 2 weeks in our house, but I imagine it would keep for quite a while. 

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