My favorite quick-fix breakfast would by Homemade Yogurt with Homemade Jam, Almond Granola and Self-Picked Blueberries. Over the past few years, my family has grow to love wholesome, homemade meals. Although not every meal we make is all homemade and natural, I am so happy with the new recipes we are making. Here is my all time favorite Granola + Homemade Yogurt (a surprisingly yummy dish 🙂 )
1/3 cup maple syrup
1/3 cup packed light brown sugar
4 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup vegetable oil
5 cups old-fashioned rolled oats
2 cups of raw almond, hand-chopped coarsely
2 cups raisins or other dried fruit, chopped if needed (we use 1 cup dried cranberries, 1 cup golden or regular raisins)
Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
Whisk maple syrup, brown sugar, vanilla and salt in a large bowl. Whisk in oil. Fold in oat and almonds until throughly coated.
Transfer granola mixture to prepared baking sheet and spread across baking sheet into thin, even layer (about 3/8″ thick). Using a stiff metal spatula, compress granola mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from the oven and cool on a wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. Store in airtight container. (Makes about 9 cups).
This granola is so, so yummy! I eat it with yogurt, milk or by itself as a snack. My favorite though, is to eat it with yogurt. Keep reading to make Homemade Yogurt!
Although it seems a little odd, making your own yogurt is surprisingly easy and SO inexpensive. Just follow the instructions and see for yourself!
Ingredients and Tools
– 1 half-gallon whole milk (8 cups). (We make a whole gallon at a time, since there are so many of us. We also use low-fat yogurt, but it is best to start with whole milk.)
-1/2 cup store-bought, natural, live/active culture plain yogurt as a starter (we use 1-1 and 1/2 cup starter when we make a whole gallon).
-frozen/fresh fruit, jam or honey for flavoring
-thick bath towel or quilt
(Note: Yogurt making takes a while, make it on a day when you are around for a while).
Plug in your crockpot and turn it on low. Add your all your milk. Cover and cook on low for 2 and 1/2 – 3 hours.
Unplug your crockpot and let it sit with the cover on for 3 hours. Do not lift the lid or stir the yogurt.
When 3 hours have passed, scoop out 3-5 cups of the warmish milk and put in a large bowl. Add your starter (the active yogurt) to the bowl and whisk for about a minute. Put the contents back into the crockpot and whisk for another minute. Put the lid on your crockpot and keep it unplugged. Wrap your bath towel or quilt tightly around the crockpot. Let it sit for about 8 hours (we normally let it sit overnight).
Once 8 hours have passed, the yogurt will have thickened (it’s not as thick as store-bought yogurt, but we like it just the same). Store in an airtight container for up to 10 days.
When you eat the yogurt, add fruit, jam or honey to flavor it. Be creative! Our favorite is homemade raspberry jam and that Almond Granola.
Making simple recipes in bulk like this is both time-efficient and low-cost. For our family of eight, using store-bought yogurt even in bulk was just too expensive. Plus, making your own allows you to be creative and adjust the recipe for your family’s needs. Please enjoy!
Let me know how your Almond Granola + Homemade Yogurt turns out! What is your favorite on-the-go breakfast?
*Recipe from America’s Test Kitchen