Sweet Mustard and Peach Granola with Peach Mustard Yogurt Dip

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat Oven: Preheat your oven to 325°F and line a baking sheet with parchment paper.

Step 2

Mix Dry Ingredients: In a large bowl, combine the rolled oats, puffed quinoa, puffed brown rice, chopped almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, chia seeds, and salt. Add extra walnuts and chia seeds

Step 3

Combine Wet Ingredients: In a small saucepan over low heat, combine oil with maple syrup

Step 4

Combine Everything: Pour the wet mixture over the dry ingredients and mix well until everything is evenly coated.

Step 5

Spread on Baking Sheet: Spread the granola mixture evenly on the prepared baking sheet.

Step 6

Bake: Bake in the preheated oven for 20-25 minutes, stirring halfway through, until golden brown. Keep an eye on it to prevent burning.

Step 7

Cool and Add Extras: Once baked, remove from the oven and let it cool completely on the baking sheet. Stir in dried peaches

Step 8

Mix the yogurt with honey mustard, pureed peach, vanilla extract, and salt.

Step 9

Refrigerate for 10 minutes before serving. Garnish with peach slices or a drizzle of peach puree.

Step 10

Store: Transfer the granola to an airtight container. It can be stored at room temperature for up to two weeks.

Step 11

Store the yogurt dip in an airtight container in the fridge for up to 5 days.