Eggnog Yogurt W Granola Recipes

FROZEN YOGURT GRANOLA CUPS RECIPE BY TASTY

Frozen Yogurt Granola Cups Recipe by Tasty image

Here's what you need: peanut butter, honey, granola, greek yogurt, strawberry, blueberry, dark chocolate

Provided by Crystal Hatch

Yield 12 cups

Number Of Ingredients 7

Ingredients

4 tablespoons peanut butter
4 tablespoons honey
2 cups granola
2 ½ cups greek yogurt, 4 single-serving cups for different flavors
strawberry, for garnish
blueberry, for garnish
dark chocolate, chunks, for garnish

Steps:

Heat peanut butter and honey in microwave for approximately 30 seconds, or until melted.
In a medium sized bowl, pour melted peanut butter and honey over granola and stir to combine.
Spoon granola mix evenly into 12 lined muffin cups, pressing firmly into the bottom.
Top each cup with about 1.5 ounces (45g or ⅓ of a single-serving container) of yogurt.
Top each cup with strawberries, blueberries and dark chocolate chunks.
Cover tightly with foil and freeze for at least 2 hours.
Keep frozen and allow to thaw for a few minutes before eating. Wrap individually in foil for an easy on-the-go snack.
Enjoy!

Nutrition Facts : Calories 197 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, Sugar 16 grams

CHERRY-ALMOND GRANOLA WITH YOGURT

Cherry-Almond Granola with Yogurt image

Really monitor that granola. Normally, cooks will tell you not to open an oven, but there is a very fine line between roasty toasty and burnty turdy. What you are doing is giving the granola a brief respite from the heat, so as to gradually toast it.

Provided by Justin Warner, Food Network Star Season 8 Winner

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1/2 cup peanut oil
1/2 cup light brown sugar
1/2 cup light agave syrup
4 cups old-fashioned rolled oats
2 cups raw sliced almonds
1 teaspoon kosher salt
5 ounces dried sweet cherries
1 lime, zested
2 vanilla beans
1 quart whole-fat Greek yogurt
2 tablespoons confectioners' sugar
1/2 teaspoon kosher salt, optional

Steps:

For the granola: Preheat the oven to 350 degrees F.
In a pot set over medium heat, combine the oil, brown sugar and agave and cook until bubbling, about 4 minutes. Add the agave mixture to the oats, almonds and salt in a heatproof bowl and stir to coat. Transfer this mixture to a parchment-lined baking sheet and spread into as thin of a layer as you can. Bake, stirring often to ensure even browning, until browned, about 20 minutes (see Cook's Note).
Transfer to a mixing bowl and quickly mix in the cherries and lime zest. Allow to cool.
For the yogurt: Split and scrape the vanilla beans into the Greek yogurt. Add the confectioners' sugar and salt, if using, and stir. Store the vanilla bean pods in the yogurt until you are ready to serve.
Spoon the yogurt into serving dishes and top with the granola. Serve immediately.

YOGURT GRANOLA CUPS RECIPE BY TASTY

Yogurt Granola Cups Recipe by Tasty image

Here's what you need: banana, rolled oats, honey, vanilla, cinnamon, salt, greek yogurt, strawberry, blueberry, mango, pineapple, kiwi, banana, dark chocolate chip

Provided by Mercedes Sandoval

Categories Breakfast

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 banana
1 ½ cups rolled oats
¼ cup honey
1 teaspoon vanilla
1 teaspoon cinnamon
salt, to taste
greek yogurt
strawberry, sliced
blueberry
mango, diced
pineapple, diced
kiwi
banana, sliced
dark chocolate chip

Steps:

Mash banana in a large bowl and then add in the oats, honey, vanilla, cinnamon, and a pinch of salt.
Fill a greased muffin tin with the granola mixture and use a spoon to form the crust.
Let chill for 1 hour.
Preheat oven to 350˚F (180˚C) and bake for 30 minutes. Let cool.
Add in Greek yogurt to each cup and fill with toppings.
Enjoy!

Nutrition Facts : Calories 251 calories, Carbohydrate 55 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, Sugar 26 grams

GREEK YOGURT BOWLS WITH GRANOLA

Greek Yogurt Bowls with Granola image

Breakfast, brunch, or post-workout, these Greek yogurt bowls with homemade granola will satisfy your hunger and sweet tooth without busting your diet. I like to serve these over roasted sweet potatoes.

Provided by Buckwheat Queen

Categories Desserts Specialty Dessert Recipes

Time 1h25m

Yield 20

Number Of Ingredients 22

Ingredients

1 cup chopped walnuts
1 cup light honey
2 cups rolled oats
¾ cup raw buckwheat groats
½ cup buckwheat flakes
½ cup chopped raw almonds
½ cup chopped raw hazelnuts
½ cup sunflower seeds
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground ginger
½ cup light olive oil
½ cup packed coconut sugar
¼ cup brown rice syrup, or more to taste
2 teaspoons vanilla extract
1 cup shredded unsweetened coconut
½ cup coarsely ground flax seeds
½ cup raisins
¼ cup golden raisins
10 cups plain nonfat Greek yogurt
5 cups fresh raspberries

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Line 2 rimmed baking sheets with parchment paper.
Combine walnuts and honey in a jar, cover, and set aside.
Combine oats, groats, buckwheat flakes, almonds, hazelnuts, sunflower seeds, cinnamon, nutmeg, allspice, and ginger in a bowl; toss until completely mixed.
Stir together olive oil, coconut sugar, and brown rice syrup in a small saucepan over low heat until combined. Cook until heated through, about 5 minutes. Remove from the heat and stir in vanilla extract. Pour over the dry mixture and mix until evenly combined; spread over the prepared baking sheets.
Bake in the preheated oven for 25 minutes. Stir, rotate baking sheets, and bake for another 15 minutes. Stir, rotate again, and bake until golden brown, about 15 more minutes. Sprinkle coconut, flax seeds, and raisins over the granola and toss to mix. Turn the oven off, but leave trays inside and prop the oven door open with a wooden spoon for 10 minutes. Remove from the oven and allow to cool.
Place 1/2 cup yogurt in a deep single-serve bowl. Top with a scant 1/3 cup granola, 1/4 cup raspberries, and 1/8 cup walnut-honey mix. Repeat to assemble remaining bowls.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 52.7 g, Fat 19.8 g, Fiber 7 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 51.2 mg, Sugar 28.2 g

FRUIT & GRANOLA CRISP WITH YOGURT

Fruit & Granola Crisp with Yogurt image

Here's an easy recipe you can feel good about. Blueberries and peaches are such a delightful flavor combination. -Sue Schmidtke, Oro Valley, Arizona

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

3 cups fresh or frozen sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
4 tablespoons hot caramel ice cream topping
4 tablespoons granola without raisins
2 cups low-fat frozen yogurt

Steps:

Divide the peaches and blueberries among four 8-oz. ramekins. Top each with caramel and granola. Microwave, uncovered, on high until bubbly, 1-2 minutes. Top each with a scoop of frozen yogurt.

Nutrition Facts : Calories 251 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 133mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 4g fiber), Protein 7g protein.