Maple Macadamia Yogurt Granola
Maple Macadamia Yogurt Granola combines rolled oats, wheat germ, chopped macadamia nuts, coconut oil, maple syrup, and vanilla soy yogurt. The mixture bakes into lightly sweetened, crisp clusters for breakfast or snacking.
Equipment
- Baking Sheet, Large and Rimmed
- Mixing Bowl, Medium
- Mixing Bowl, Small
- Whisk
Ingredients
For the Granola
- 1⅓ cups Old-Fashioned Rolled Oats
- 2 tablespoons plus 2 teaspoons Wheat Germ
- 2 tablespoons plus 2 teaspoons Macadamia Nuts coarsely chopped
- 1 tablespoon plus 1 teaspoon Arrowroot Powder
- ⅛ teaspoon Fine Sea Salt
For the Yogurt Coating
- 2 tablespoons plus 2 teaspoons Vanilla Soy Yogurt
- 1 tablespoon plus 1 teaspoon Coconut Oil melted
- 1 tablespoon plus 1 teaspoon Pure Maple Syrup
Instructions
For the Granola
- Preheat the oven to 350°F (180°C).
- Line a large rimmed baking sheet with parchment paper.
- Combine the rolled oats, wheat germ, macadamia nuts, arrowroot powder, and sea salt in a medium mixing bowl.
- Stir until the dry ingredients are evenly distributed.
For the Yogurt Coating
- Place the vanilla soy yogurt in a small mixing bowl.
- Add the melted coconut oil and maple syrup.
- Whisk until smooth and thoroughly combined.
- Pour the yogurt coating over the granola mixture.
- Stir until all the dry ingredients are evenly coated.
For Baking and Cooling
- Spread the coated granola evenly over the prepared baking sheet.
- Bake for 8 minutes.
- Remove the baking sheet from the oven.
- Stir the granola thoroughly to encourage even browning.
- Return the baking sheet to the oven.
- Bake for another 8 minutes until the granola is golden brown.
- Remove the granola from the oven.
- Spread it into an even layer without stirring again.
- Let the granola cool completely on the baking sheet.
- Break the cooled granola into clusters.
- Transfer it to an airtight container.
- Store the granola in the refrigerator.
Notes & Wine Advice
Serving Suggestions
Serve the granola with soy yogurt, fresh berries, sliced banana, or plant-based milk. It can also be layered with fruit and additional yogurt to make a breakfast parfait or packed into small portions for snacking.Recipe Notes
This recipe is not gluten-free because wheat germ contains gluten. Spread the mixture in an even layer and stir it after eight minutes to prevent uneven browning. Let the granola cool completely before breaking it into clusters.Variations
Replace the macadamia nuts with pecans, almonds, walnuts, or hazelnuts. Add dried cranberries, raisins, coconut flakes, cinnamon, or dairy-free chocolate chips after baking. Plain soy yogurt can replace vanilla yogurt for a less sweet result.Storage
Store the completely cooled granola in an airtight container in the refrigerator for up to two weeks. Keep moisture out of the container to preserve the crisp texture. The granola can also be frozen for up to two months.Wine Advice
A lightly sparkling Moscato d’Asti complements the maple syrup and buttery macadamia nuts when serving the granola as a dessert. Sparkling apple cider is a suitable alcohol-free alternative.Nutrition values
Serving: 1 portion | Calories: 180 kcal | Carbohydrates: 23 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 3 g | Sodium: 75 mg | Sugar: 4 g