Sweet Mustard and Peach Granola with Peach Mustard Yogurt Dip
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By Emily Osborne
Sweet Mustard and Peach Granola with Peach Mustard Yogurt Dip
Updated at: Tue, 22 Oct 2024 04:12:25 GMT
Nutrition balance score
Good
Glycemic Index
41
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories388.4 kcal (19%)
Total Fat20.6 g (29%)
Carbs41 g (16%)
Sugars20.6 g (23%)
Protein12.1 g (24%)
Sodium146.4 mg (7%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings

180grolled oats

40gpuffed quinoa

40gpuffed brown rice

30galmonds
chopped

30gwalnuts
chopped

30gpecans
chopped

30gpumpkin seeds

30gsunflower seeds

30gchia seeds

salt

60gwalnuts
chopped

1 Tbspchia seeds

60mlcoconut oil
or neutral oil

165mlAgave Syrup

5mlvanilla extract

75gdried peaches
Yogurt
Instructions
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.
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