It’s been looking like this a lot lately so I’ve been looking for ways to stay cool which has involved many no cook or almost no cook meals. I’m really fortunate that Hubby is good with that. He’s also very good with the smoker and the grill which helps to keep the heat out of the house.
One of my favorite breakfasts any time of the year is thickened Greek yogurt sprinkled with fresh fruit and homemade granola. I never tire of it. This time of the year it is especially refreshing.
I use three different recipes for the most part, and I will be sharing all of those over the next few posts. Granola is something I always keep on hand because I can find so many different ways to use it other than just as a cereal.
Low Fat Granola2 cups old-fashioned oats
1 cup chopped walnuts, almonds or pecans
1/3 cup brown sugar
1/4 cup wheat germ
2 Tablespoons flax seed
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup water
2 Tablespoons honey
2 Tablespoons molasses
1 Tablespoon canola oil
3/4 teaspoon vanilla
Heat liquids until hot. Mix dry ingredients together and stir in the liquid until the dry ingredients are evenly coated. Bake at 350 To degrees for 30 minutes, stirring every 7-10 minutes.Dried fruits of your choice can also be added.
Recipe courtesy The Event Group.
Do you thicken your Greek yogurt (one of the best yogurts nutritionally? It is really simple, and I highly recommend that you give it a try.
I use a good quality nonfat Greek yogurt. Punch holes in half of the top and turn it into a bowl to drain. Allow the yogurt to drain for several days, pouring off the liquid daily. I always seem to start using the yogurt before it is completely drained, but I just re-cover it and drain some more. It will get very, very thick if you have the patience.
|Allow to drain for at least 2 - 3 days.|
|Punch holes in the foil covering to allow liquid to drain.|
Stay cool and stay tuned for my favorite granola recipes from Canyon Ranch and Crescent Dragonwagon coming up soon.