Yogurt Granola Fruit Salad Recipes

FRUIT & GRANOLA CRISP WITH 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.

YOGURT & GRANOLA FRUIT SALAD

Steps:

• Combine all ingredients and serve immediately.
• (If you are not able to serve immediately, withhold the granola and add before serving).

YOGURT AND GRANOLA TRIFLE

Steps:

• In a small trifle bowl, layer the fruit, granola and yogurt in two layers, starting with the fruit on the bottom then granola followed by yogurt. Chill for fifteen minutes or up to a few hours, and then serve either for dessert or for breakfast.;
• Preheat the oven to 300 degrees F.
• In a large bowl, whisk together the cinnamon, ginger, 1/4 teaspoon salt, honey, oil, maple syrup, water, and vanilla together. Add in the oats, pecans, rice cereal, and wheat germ. Toss to coat completely.
• Spread the granola out on a baking sheet lined with parchment and bake until dry and crisp, but not yet browned, 30 to 35 minutes, stirring once or twice. Allow to cool completely before storing in an airtight container.

FRESH FRUIT SALAD WITH HONEY VANILLA YOGURT

Steps:

• Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

YOGURT WITH GRANOLA, TROPICAL FRUIT, AND CRYSTALLIZED GINGER

Steps:

• Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.
• *A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets.

SIMPLE YOGURT FRUIT SALAD

Steps:

• In a medium bowl --
• Drain pineapple tidbits reserving liquid in bowl.
• Slice banana, dice apple and soak in reserved liquid.
• Add to a large bowl --
• Drained pineapple tidbits.
• Drained mandarin oranges.
• Grapes cut in half.
• Kiwi peeled and cut into bite-size pieces.
• Strawberries with stems removed and sliced.
• Blueberries.
• Bananas and apple after drained of pineapple juice.
• Lemon yogurt.
• Gently stir salad just to evenly distribute yogurt. It can be served immediately or refrigerate in a sealed bowl until ready to be served. (I prefer to make the night before as to be thoroughly chilled. The pineapple juice treatment of the bananas and apple keep them from browning.).

LAYERED YOGURT FRUIT SALAD

Steps:

• Mix yogurt and orange juice; set aside.
• In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.

EASY YOGURT AND FRUIT SALAD

Steps:

• Place both containers of yogurt in a mixing bowl.
• Fold in Cool Whip and mix or whisk together.
• Fold in marshmallows and fruit. Stir together gently.
• When all is mixed together, serve immediately or place in fridge until ready to serve.

GREEK YOGURT BOWLS WITH GRANOLA

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.

FRUIT SALAD WITH VANILLA YOGURT

Steps:

• In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.

YOGURT GRANOLA CUPS RECIPE BY TASTY

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!

CREAMY YOGURT FRESH FRUIT SALAD

Steps:

• Mix together the prepared fruit in a large bowl.
• Gently mix in lime juice to keep the fruit from browning.
• In a separate small bowl, mix together yogurt, lemon juice, honey, and vanilla.
• Add yogurt mixture to the prepared fruit.
• Mix until combined.

YOGURT FRUIT SALAD

Steps:

• In a large bowl, combine the first six ingredients. Add yogurt; toss to coat. Serve on lettuce.