Granola with yogurt and eggnog

Votes: 2

Photo of the dish: Anna Williams

Time: 50 min.
Complexity: easily
Servings: 6

Granola with yogurt and eggnog - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For granola (muesli):

3 cups rolled oats
1/2 tbsp. chopped dried apricots
1/2 cup dried cranberries
1/2 cup coconut flakes
1 cup shelled pistachios
1/3 cup wheat germ
2 tablespoons sesame seeds
Salt
1/2 cup maple syrup
1/4 cup brown sugar
1 tsp vanilla extract
1/2 cup olive oil
1/2 tsp ground cinnamon
1/4 tsp ground cardamom

For yogurt:

2.5 cups Greek yogurt
3/4 tbsp. eggnog drink
Finely grated nutmeg
Honey, for garnish (optional)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare granola: Preheat oven to 150°C. In a bowl, combine oats, pistachios, wheat germ, sesame seeds, maple syrup, brown sugar, vanilla extract, olive oil, cinnamon, cardamom, and 1 teaspoon salt.

Pour the resulting mixture onto a baking sheet and bake, stirring occasionally, for 20 minutes.

Remove the baking sheet from the oven and stir in the coconut flakes.

Return the granola to the oven and bake, stirring occasionally, until golden brown, another 20 to 25 minutes.
Meanwhile, prepare the yogurt: In a bowl, combine Greek yogurt, eggnog, and nutmeg to taste. Mix until smooth. Cover and refrigerate until serving.

Remove the granola from the oven and stir in the dried cranberries and dried apricots.

Serve granola warm or at room temperature with a mixture of yogurt and eggnog, drizzled with honey and sprinkled with nutmeg.

Granola can be stored in an airtight container in the freezer for up to 2 weeks.