Cranberry Almond Granola
Created by Lisa Lewis, Aventura, FL
1 cups old-fashioned oats
1/6 cup slivered almonds
1/6 cup sweetened flaked coconut
1/6 candied pecan halves
1/6 cup concentrated cranberry juice
1/6 cup (packed) golden brown sugar
Vegetable oil spray
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup dried sweetened cranberries
8 oz. organic nonfat Greek yogurt
1 packet of BeautyScoop
Preheat oven to 325°F.
Place oats, almonds, coconut and pecans into a large bowl. Combine cranberry juice, brown sugar, a few pumps of vegetable oil spray in a medium saucepan. Blend in cinnamon and allspice and bring to boil, whisking until sugar dissolves. Pour hot syrup over oat mixture and stir to coat evenly. Spread mixture out on large rimmed nonstick baking sheet.
Bake at 325°F until golden brown at edges, about 20 minutes. Add cranberries and use metal spatula to blend, stirring until dry (about 12 minutes). Cool completely on baking sheet and store in airtight container at room temperature for up to 1 week.
Makes 1 serving.
Preparation of Parfait
Add 1 packet of BeautyScoop to yogurt in a blender. Cover and blend for 30 seconds.
In a glass, layer the yogurt and granola. Enjoy!
Makes 2 servings.
*Recipe and image courtesy of BeautyScoop.*