Granola with Greek Yogurt, Blueberries and Rosemary Honey

Rolled oats combined with sesame oil and maple syrup bake into a crisp, crunchy granola. Feel free to use any combination of nuts and dried fruits that suit your taste or that of your guests. Make a double batch of the granola and use the extra to make Granola and Ricotta Cream Parfait, serve with milk, spoon over vanilla ice cream or enjoy as a satisfying snack. Greek yogurt is thicker and less tart than other commercial yogurts, but regular yogurt can also be used. Rosemary honey adds a subtle herbal taste and aroma, but any flavored honey can be used.

Ingredients:

For the granola: 

  • 3 cups rolled oats 
  • 1/4 cup walnuts, coarsely chopped 
  • 1/4 cup almonds, coarsely chopped 
  • 1/4 cup cashew halves  
  • 2 Tbs. shredded coconut 
  • 1/4 cup maple syrup 
  • 1 tsp. vanilla extract 
  • 1/4 cup light sesame oil 
  • 1/2 cup dried apricots, cut into pieces 
  • 1/2 cup dried cranberries  
  •   
  • 2 cups Greek-style yogurt 
  • 2 cups blueberries 
  • 1/2 cup rosemary or other flavored honey 

Directions:

Preheat an oven to 325°F.

To make the granola, in a large bowl, using a large spoon, stir together the oats, walnuts, almonds, cashews and coconut. In a small bowl, stir together the maple syrup, vanilla and sesame oil. Drizzle the maple syrup mixture over the oat mixture and stir to moisten evenly. Transfer the oat mixture to a rimmed baking sheet and spread in an even layer.

Bake, stirring about every 7 minutes, until the oats just begin to turn golden, about 30 minutes total. The granola should feel dry, rather than moist; it becomes crisp as it cools. Stir in the apricots and cranberries. Let cool on the baking sheet. Store in an airtight container at room temperature for up to 1 week.

Divide the yogurt among 4 shallow bowls. Top each serving with about one-fourth of the granola. Sprinkle with one-fourth of the blueberries and drizzle with 2 Tbs. honey. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).