My F&W
quick save (...)
Nutty Granola with Strawberry Compote and Greek Yogurt
© Brigitte Sire

Nutty Granola with Strawberry Compote and Greek Yogurt

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: Makes 10 cups granola and 2 cups compote
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

Finally, a granola that's not too sweet: This one, from Zoe Nathan, is toasty and crisp, brimming with nuts, dried fruit and coconut. Nathan serves it with plain Greek yogurt—any fat level will do—and a generous dollop of her garnet-hued strawberry compote. This recipe makes extra granola, which keeps well.

Granola

  1. 1 pound old-fashioned rolled oats (4 cups)
  2. 1 stick unsalted butter, melted and cooled
  3. 1/2 cup honey
  4. 1 1/2 teaspoons kosher salt
  5. 1/4 teaspoon ground cinnamon
  6. 1 cup unsweetened coconut flakes
  7. 1/2 cup raw almonds
  8. 1/2 cup raw walnuts
  9. 1/3 cup raw pepitas (hulled pumpkin seeds)
  10. 1/4 cup flaxseeds
  11. 1 cup dried cherries (4 ounces)
  12. 1 cup dried apricots, chopped (5 ounces)
  13. Plain Greek yogurt, for serving

Strawberry Compote

  1. 1 1/2 pounds strawberries, hulled
  2. 1/4 cup sugar
  3. 2 tablespoons water
  4. 1/4 teaspoon kosher salt
  1. MAKE THE GRANOLA Preheat the oven to 325°. In a bowl, toss the oats, butter, honey, salt and cinnamon until evenly coated. Spread the oats on a rimmed baking sheet. Bake for 20 minutes, stirring once or twice, until just starting to brown. Add the coconut, almonds, walnuts, pepitas and flaxseeds and mix well. Bake for 25 minutes longer, stirring, until the granola is golden brown and nearly dry. Remove from the oven and toss in the dried cherries and apricots. Let the granola cool completely on the baking sheet, stirring occasionally.
  2. MEANWHILE, MAKE THE COMPOTE In a medium saucepan, combine all of the ingredients and bring to a boil. Cover and cook over moderate heat, stirring, until the strawberries soften, 8 minutes. Uncover and simmer over moderately low heat, stirring, until the compote is syrupy, 10 minutes. Let cool completely, then refrigerate until chilled, 30 minutes.
  3. To serve, spoon some yogurt and granola into bowls and top with the strawberry compote.
Make Ahead he granola can be stored in an airtight container; the compote can be refrigerated; both will keep for 1 week.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.