Crunchy Granola Over Plain Yogurt Middle Eastern Style Recipes

Steps:

• Preheat the oven to 300 degrees.
• In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame and sunflower seeds, maple syrup/demerara or brown sugar, cinnamon, cardamom and salt.
• Make a well in the dry ingredients and add the olive oil, agave or honey, and water. Toss the mixture until it is well combined, then spread it evenly on a cookie sheet.
• Bake the granola until lightly browned, approximately 40 minutes, stirring every 10 minutes to keep the mixture from sticking.
• Set aside to cool completely, then stir in the dried fruit.
• Store left over granola in an airtight container in the refrigerator.
• For 1 serving: Spoon yogurt into a serving bowl. Stir the rosewater or orange blossom water into the yogurt (start with a small amount then adjust).
• Top yogurt with some of the granola (about 1/2 cup give or take) and add a light drizzle of agave or honey.
• Enjoy!

Steps:

• For the granola: Preheat the oven to 350 degrees F.
• In a pot set over medium heat, combine the oil, brown sugar and agave and cook until bubbling, about 4 minutes. Add the agave mixture to the oats, almonds and salt in a heatproof bowl and stir to coat. Transfer this mixture to a parchment-lined baking sheet and spread into as thin of a layer as you can. Bake, stirring often to ensure even browning, until browned, about 20 minutes (see Cook's Note).
• Transfer to a mixing bowl and quickly mix in the cherries and lime zest. Allow to cool.
• For the yogurt: Split and scrape the vanilla beans into the Greek yogurt. Add the confectioners' sugar and salt, if using, and stir. Store the vanilla bean pods in the yogurt until you are ready to serve.
• Spoon the yogurt into serving dishes and top with the granola. Serve immediately.

Steps:

• Preheat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper and reserve.
• Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
• In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
• When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, almonds, cinnamon, salt, coconut oil, vanilla extract, maple syrup, and honey until well combined.
• Transfer the mixture onto a the prepared baking sheet and spread into an even layer.
• Bake for 20 minutes.
• Carefully remove from the oven and allow to cool for 10 minutes.
• Break up the layer into chunks with your hands.
• Store in an airtight container for up to 1 month.
• Serve with Greek yogurt and fresh berries, if desired.
• Enjoy!

Steps:

• Line a sieve with a double layer of paper towels and set over a bowl. Whisk yogurt with salt and spoon into sieve. Let drain, covered and chilled, at least 12 hours and up to 24.
• Meanwhile, toast sesame seeds in a dry small heavy skillet, shaking skillet occasionally, until golden, about 2 minutes. Whisk together oil, mint, and thyme in a bowl, then add toasted sesame seeds and chill, covered, up to 24 hours.
• Bring sesame mixture to room temperature, then drizzle it over lebneh (thickened yogurt).

Steps:

• In a large bowl, combine the first eight ingredients. Drizzle with honey and oil; toss to coat. Spread in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 300° for 35-40 minutes or until lightly browned, stirring twice.

Steps:

• In a small saucepan, combine the honey, oil and brown sugar; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. , In a large bowl, combine the oats, almonds, coconut, sesame seeds and sunflower kernels. Add honey mixture, stirring until evenly coated. Spread onto two ungreased baking pans. , Bake at 300° for 20 minutes, stirring frequently. Stir in raisins. Bake 10 minutes longer. Cool, stirring occasionally. Store in an airtight container.