Granola, Yogurt and Berries

Lightly toasting nuts, seeds, and oats in butter and maple syrup results in a very tasty and nutritious breakfast or snack for pregnant or nursing moms. Granola also travels well in a Ziploc bag. Serve a handful over whole-milk yogurt full of live cultures and top with fresh raspberries!

3 cups rolled oats

1/2 cup sesame seeds

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup almonds, chopped

1/2 cup whole-wheat pastry flour

1/2 teaspoon cinnamon

pinch sea salt

1/2 cup melted butter

1/2 cup maple syrup

1 teaspoon vanilla extract

1/4 teaspoon almond extract

whole-milk vanilla yogurt

raspberries or other favorite fruit

Preheat oven to 300 F. In a large mixing bowl, combine oats, seeds, almonds, flour, cinnamon, and salt; mix well. In a separate bowl, combine butter, syrup, and extracts. Slowly pour wet ingredients over dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet. Spread on cookie sheet or in a shallow pan and bake. Turn granola every 15-20 minutes so it toasts evenly. Bake until granola is dry and golden (45-60 minutes). Store in airtight jar.

Put yogurt in a bowl and serve with fruit and granola on top.

To serve:

• 1 cup whole-milk vanilla yogurt
• 1/2 cup raspberries or other favorite fruit
• 1/2 cup finished granola

 

Preparation time: 70 minutes
Makes 8 cups