With Shabbos out on the early side these days, I’m always looking for ideas of something light (and milchigs!) to eat. I decided to go with a yogurt parfait tonight, with some homemade granola. This recipe is absolutely delicious and healthy! It’s slightly sweet, with just a bit of saltiness and oh so crunchy! A couple of years ago, I was in the supermarket looking for a good granola to buy. They seemed to be carrying a new Israeli variety, but I didn’t understand all of the ingredients. My (then) boss’s sister, who speaks fluent hebrew, was there, so I asked her to translate. Instead, she told me she had the perfect granola recipe, and emailed it to me later that day. It’s been my go-to recipe ever since! (Thanks Rikal!)
Homemade Granola
2 c old fashioned oats
1/2 c sliced or slivered almonds
1/4 c light brown sugar
1/4 tsp salt
1/4 tsp ground cinnamon
2-3 tbsp oil
2 tbsp honey
1 tsp vanilla extract
3/4 c raisins (optional)
Set your oven to 350F. Mix everything besides for the almonds and raisins together. Mix thoroughly, breaking up the brown sugar as you go. Line a cookie sheet with parchment paper. Spread the mix on the cookie sheet. Bake for 20-30 minutes until just past golden brown, stirring every 5 or 10 minutes to prevent burning. Toast the almonds separately and let them cool down. Mix the almonds, raisins, and granola together. Cool the granola in dry open air on the same cookie sheet to crisp up. Store in an airtight container.
Serve with yogurt and fruit (vanilla or flavored with strawberries, blueberries, pomegranates…anything goes!)
This looks great (and so does the rest of your new blog). Welcome to the kosher blogosphere! I am awarding you a Stylish Blogger award on my blog.
Oh wow! I feel so honored! (especially being so new to this!) Just one question. Do the blogs all have to be new, kosher, and about food? thanks again!
Just nominate food blogs you love that are new to you (recently discovered by you). Or old favs, if you want . . .
I love homemade granola – I make it all the time. I love how inexpensive it is compared to the fancy-shmancy ones they sell at the supermarket.
What a great idea for a light motzei shabbos meal. It would make a great breakfast too. Do you think it would get too soggy if you prepared it the night before and refrigerated overnight?
If you mean the actual parfait, yes, the granola will get soggy. I’d suggest sealing the granola in a ziploc bag or airtight container, and putting the parfait together right before eating (doesn’t take too much time to cut up a banana or a couple of strawberries…)
Yogurt Parfait is my personal go-to breakfast “treat.”
great recipe you got here. very easy and quick.i do make yogurt but i do it plain,no added flavors. but im going to try this now.thank you for sharing!