Refreshingly light and healthy, cranberry-apple granola – made with pecans and maple syrup – adds crunch to tangy yogurt. A tasty, easy-to-make treat for breakfast, lunch or dessert!
1-6 oz bag (1 1/3 cups) Cranberries, dried
1 cup Apples, dried and chopped
1 cup Apple juice, unsweetened
¾ cup Maple syrup
1 teaspoon Cinnamon, ground
½ teaspoon Salt
4 cups Old fashioned rolled oats
1 cup Pecans, chopped
½ cup Oat bran
½ cup Wheat germ
½ cup Sunflower seeds
24 oz (2 2/3 cups) Vanilla yogurt, fat free
Preheat oven to 300°F. Place cranberries and apples in large bowl; set aside.
Bring apple juice, maple syrup, cinnamon and salt to boil. Pour over cranberries and apples; let sit 15 minutes.
Mix oats, pecans, oat bran, wheat germ and sunflower seeds together in separate bowl. Stir into cranberry mixture until blended. Spread onto 15½x10½x1-inch jellyroll pan.
Bake at 300°F about 1 hour, stirring every 10 minutes, until golden brown. Remove from oven; cool. Store in sealed container or plastic bag. Makes 9 cups.
To assemble parfait, place 1/3 cup yogurt in bottom of parfait glass. Layer with 1/4 cup granola. Repeat ending with 1/4 cup of granola. Serve immediately. Makes 4 parfaits.