- Cook Time
- Prep Time
- 12 ServingsServings
- 3 tablespoons packed brown sugar
- 3 tablespoons Honey
- 1 1/4 teaspoons sesame oil
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 1/4 teaspoon almond extract
- 2 cups rolled oats
- 1/3 cup sesame seeds
- 1/2 cup whole natural almonds
- 1/3 cup sliced almonds
- 1/3 cup dried cranberries
- 1/3 cup Golden raisins
- 4 1/2 cups nonfat vanilla yogurt
- 4 1/2 bananas
1 Heat oven to 350°. Coat baking sheet with sides with vegetable cooking spray.
2 In heavy, 3-quart saucepan over low heat, mix sugar, honey, sesame oil, cinnamon, vanilla and almond extract.
3 Stir and cook just until sugar is dissolved. Remove from heat. Mix in oats and sesame seeds to coat completely.
4 Spread evenly on baking sheet. Bake in center of oven 10 minutes. Stir, then sprinkle whole and sliced almonds on top.
5 Continue to bake 10 minutes to toast almonds.
6 Cool completely in pan, then pour into large bowl and mix with cranberries and raisins blend thoroughly.
7 Store in airtight container up to 2 weeks.
8 For each serving, spoon 1/2 cup yogurt into bowl; top with 1/2 cup granola and 1/2 banana, sliced.
Source: Almond Board of California