Homemade Granola & Greek Yogurt by Gussie Gayle

We’ve all heard about the Greek Yogurt craze by now, but what you don’t always hear about is how sugar-filled a lot of store brands can be (not to mention the preservatives). Here, our resident ‘house mom,’ Gussie Gayle, lets us in on one of her most popular recipes – greek yogurt and homemade granola. YUM-O! Perfect for any breakfast or mid-day snack! Here’s a sneak peek of the finished product:

Breakfast anyone?

Oh, and this recipe makes a LOT of granola, so if you’re not baking for a big family or group, cut it in half.

GRANOLA

Step 1: Gather all of your ingredients!

Old-Fashioned Oats, Wheat Germ, Sesame Seeds, Sunflower Seeds, Coconut, Buttermilk Powder, Chopped Nuts (optional), Dried Fruit (optional), Honey, Sunflower Oil

Step 2: Pre-heat the oven to 350 degrees.  Lightly oil and flour a cookie sheet with sides.

Step 3:

Dry Mix:  (In a large bowl)
5 cups old-fashioned oats (not instant)
1 cup sesame seeds
1 cup sunflower seeds (I prefer pumpkin seeds)
1 cup wheat germ
1 cup coconut
1/2 cup dry buttermilk powder
1/2 cup whole wheat flour
1 cup chopped nuts (optional, but I don’t always)

1 cup dried fruit (optional, but I don’t – I like to add fresh when I serve it)

Wet Mix:  (In a medium sized bowl)
1 cup safflower or sunflower oil
1 1/2 cup local honey

Whisk the oil and honey until they are well mixed and almost fluffy.  Then, pour the wet mix into the dry mix and combine thoroughly.

Once everything is happily groove-a-licious, spread the entire mixture evenly onto the cookie sheet.  It’s a big pile if you do the whole recipe.

Step 4: Bake at 350 for about 25-30 minutes, or until golden brown.  I usually stir about mid way.  Watch it carefully, because it will overcook quicker than you realize.  It needs to be golden brown, and “dry” enough (after it cools and you crumble it) that it will stay loose in storage.  Store in an air-tight container.

YOGURT

Step 1: Gather ingredients!

1 Quart Milk (I use skim, but use what you want)
1/2 cup Powdered Milk

1 container (1/2 cup) plain yogurt with an active culture (like Chobani Greek Yogurt)

Step 2:

Pour milk into small saucepan and whisk in powdered milk. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, stir in yogurt, blend well, and then pour into two pint jars (or one quart jar).

Step 3:

Turn the light on in your oven and place the jars close to the bulb.  I usually make the yogurt either in the morning and remove it from the oven before bedtime, or at night and leave it overnight until set.

Voila! The yogurt will be “looser” than store-bought yogurt, because it doesn’t contain all of the additives. Resist the urge to stir it, because that will loosen it even more. SO GOOD with granola and fresh fruit!

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