Best 4 Fruit Granola Crisp With Yogurt Recipes

FRUIT & GRANOLA CRISP WITH YOGURT

Steps:

• Divide the peaches and blueberries among four 8-oz. ramekins. Top each with caramel and granola. Microwave, uncovered, on high until bubbly, 1-2 minutes. Top each with a scoop of frozen yogurt.

FRUIT YOGURT BOWL

Steps:

• Scoop YOGURT into a serving bowl.
• Add fruit: BANANA, ORANGE, KIWI, POMEGRANATE. Drizzle MAPLE SYRUP.
• Sprinkle on dry toppings: GRANOLA, WALNUTS, and PISTACHIO.
• Serve immediately.
• To make ahead, refrigerate yogurt and fruit in an airtight container. Store toppings separately and add just before serving.

YOGURT AND GRANOLA TRIFLE

Steps:

• In a small trifle bowl, layer the fruit, granola and yogurt in two layers, starting with the fruit on the bottom then granola followed by yogurt. Chill for fifteen minutes or up to a few hours, and then serve either for dessert or for breakfast.;
• Preheat the oven to 300 degrees F.
• In a large bowl, whisk together the cinnamon, ginger, 1/4 teaspoon salt, honey, oil, maple syrup, water, and vanilla together. Add in the oats, pecans, rice cereal, and wheat germ. Toss to coat completely.
• Spread the granola out on a baking sheet lined with parchment and bake until dry and crisp, but not yet browned, 30 to 35 minutes, stirring once or twice. Allow to cool completely before storing in an airtight container.

ULTIMATE FRUITY GRANOLA

Steps:

• In a large bowl, combine the oats, almonds, sunflower kernels and flax. In a small saucepan, combine the brown sugar, maple syrup, honey, oil, salt and cinnamon. Cook and stir over medium heat for 2-3 minutes or until brown sugar is dissolved and mixture is heated through. Remove from the heat; stir in vanilla. Pour over oat mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until golden brown, stirring every 8 minutes. Cool completely on a wire rack. Stir in dried fruits. Store in an airtight container.