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Granola with Yogurt

Granola with Yogurt

3 cups old fashioned oats (not instant)
3 cups nuts (I usually use a combination of two or three nuts. My favorites are pistachios, pine nuts, slivered almonds, pecans and pumpkin seeds)
1/2 cup shredded, unsweetened coconut (optional)
1/2 tsp kosher salt
1 tsp vanilla
1/4 tsp cinnamon
1/3 cup vegetable oil
1/4 cup water
1/3 cup brown sugar
1 cup dried fruit (sometimes I use less, especially in the summer when I add fresh berries to a bowl of Granola)

Preheat oven to 300. Mix first 3 ingredients in a large bowl. Beginning with the salt, whisk together all other ingredients (EXCEPT dried fruit). Pour liquid over oats and nuts, mixing really well to completely coat. Pour Granola onto a rimmed cookie sheet (preferably lined with parchment paper.) Bake 45 minutes to 1 hour, stirring several times. Take out of the oven just as it’s turning golden Add dried fruit. Let cool. Store in an airtight container for up to 2 weeks.


  • If you must, you can substitute applesauce for the oil

Granola recipe by Jennifer Meier & The Busy Girls’ Cookbook

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