Inspired by the classic Greek dessert baklava, this just-sweet-enough granola also makes a filling, protein- and fiber-rich afternoon snack.
2 cups regular rolled oats
2 tablespoons honey
2 tablespoons melted unsalted butter
2 teaspoons orange zest
1 teaspoon ground cinnamon
1 large egg white
1/2 cup chopped roasted salted pistachios
1/3 cup chopped dried apricots
2 cups plain 2% reduced-fat Greek yogurt
Added sugars 6g
Calcium 15% DV
Potassium 7% DV
How to Make It
Toss together regular rolled oats, honey, melted unsalted butter, orange zest, and ground cinnamon in a bowl. Whisk 1 large egg white in a small bowl until frothy; stir into oat mixture. Pat mixture to an even 1/2-inch thickness on a parchment paper–lined baking sheet. (Do not spread out.) Bake at 325°F 25 minutes, rotating pan halfway through baking time. Let cool.
Break into clusters; toss with chopped roasted salted pistachios and chopped dried apricots. Serve with plain 2% reduced-fat Greek yogurt.
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