Greek Yogurt with Cinnamon Granola and Confit Apples
Greek Yogurt with Cinnamon Granola and Confit Apples
Ingredients
- 3 cups (300 g) large-flake oats
- 1 cup (100 g) pecans, chopped
- 6 tbsp (80 g) unsalted butter
- 3 tbsp brown sugar
- 3 tbsp (45 ml) maple syrup
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup (250 ml) water
- 1/2 cup (105 g) sugar
- 1 tbsp (15 ml) lemon juice
- 2 small Cortland apples, unpeeled, cored and cut into wedges 1/2 inch (1 cm) thick
- 2 cups (500 ml) 0% plain Greek yogurt (see note)
Instructions
- With the rack in the middle position, preheat the oven to 325°F (165°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, combine the oats and pecans.
- In a small pot, melt the butter with the brown sugar, maple syrup and spices. Pour into the bowl with the oats and mix well. Spread out on the baking sheet.
- Bake for 25 minutes, stirring three times during cooking. Let cool completely, about 1 hour. The granola will keep for 1 month in an airtight container at room temperature.
Greek Yogurt with Cinnamon Granola and Confit Apples