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Maple Granola with Pomegranate and Honeyed Greek Yogurt

Ingredients

For the granola:

For the rest:

  • 1 6- ounce container plain Greek yogurt low or non-fat
  • 2 tablespoons honey
  • Seeds of 1 large pomegranate

Instructions

Make the granola:

  • Preheat the oven to 325 degrees. Grease a large baking sheet or line with parchment paper. Set aside.
  • In a small saucepan, combine the maple syrup and coconut oil. Bring to a simmer over medium heat. Remove from the heat, stir in the vanilla and set aside.
  • In a large bowl, combine the rest of the granola ingredients. Drizzle with the hot syrup mixture and stir well to coat.
  • Spread granola on the prepared baking sheet and bake, stirring every 5-7 minutes, until the granola is golden, about 20 minutes. Let cool and store in an airtight container in the fridge for up to 3 weeks.

Assemble:

  • Combine the Greek yogurt with 1-2 tablespoons of honey, or to taste. Top with some of the granola and the pomegranate seeds.

Notes

About 6 cups of granola