Looking for something festive to serve this holiday weekend? Try this homemade granola*, topped with yogurt and fresh blueberries and strawberries. And watch the video to the right on how to assemble it from Dartmouth Health's Video Productions team.
Portion size: 1/4 cup
Serving size: 32 servings
- 4 cups old-fashioned rolled oats
- 1 cup almonds
- 1 cup shredded coconut
- 2/3 cup sunflower seed kernels
- 1/4 cup sesame seeds
- 3/8 cup canola oil
- 3/8 cup honey
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large egg whites
- Preheat oven to 325 degrees F.
- Prepare rimmed cookie sheet by spraying with cooking spray.
- Mix oats, nuts, coconut, and seeds together in a medium bowl.
- Whisk oil, honey, salt cinnamon and egg whites together in a small bowl. Pour onto the oat mix and stir well to combine and coat everything.
- Spread the mixture on the cookie sheet.
- Bake 20 minutes.
- Remove from oven and allow the granola to cool completely.
- While the granola is cooking, hull and slice fresh strawberries. Also, slice bananas and dip them in lemon juice so they will stay fresh. Wash fresh blueberries.
- Spread 2 ½ cups of organic vanilla Greek yogurt over the entire granola sheet.
- Place blueberries in the upper left-hand corner, making a square.
- Place strawberry and bananas slices in alternating lines.
- Chill until you are ready to serve to you guests.
Nutrition (per serving for the granola)
Calories 145, Total Fat 8.5 g, Saturated Fat 0.5g, Carbohydrates 16g, Protein 3.5g, Fiber 2.5g, Sodium 41 mg
Find more family-friendly recipes and healthy eating tips in the Healthy Recipes section of the Dartmouth Hitchcock Medical Center (DHMC) and Dartmouth Hitchcock Clinics website.
*This recipe is inspired by a granola recipe from Heather Wolfe, MPH, RDN, LD, CHC, one of DHMC and Dartmouth Hitchcock Clinics' Employee Wellness Program coaches specializing in nutrition. The video is courtesy of Dartmouth Health Video Productions.