It was at the home of my friend, Breanna Smithson. She's known as "the foodie" in the ward/neighborhood. :)
She taught us to make homemade yogurt. (It was kind of a personal request from me.)
Oh. my. goodness.
If I had known it was so simple to make I would have been making it forever! I don't know if I can ever eat store-bought again. It's the perfect consistency, so much healthier, and just plain yummy. And it's so pretty in a canning jar.
Breanna brought over a jar later that night after it was done. I had Lynn try it the next morning (the real test), and he's asked me three times, "Are you going to make some yogurt?" He wants to take it to work with him for breakfast.
Breanna also mixed up a batch of her granola to sprinkle on top of the yogurt. The best granola I've ever tasted--really. And I love that it uses honey as the sweetener. No more looking, I found "the one."
BREANNA'S HOMEMADE GRANOLA
3 c. old-fashioned rolled oats
1 c. shredded coconut
1/2 c. chopped almonds
1/2 c. chopped walnuts
1/2 c. chopped pecans
1/2 tsp. cinnamon
1/2 tsp. salt
4 T. butter
1/3 c. honey
1 tsp. vanilla
Preheat oven to 325 degrees.
In a large bowl, stir together oats, coconut, nuts, cinnamon, and salt. In a small saucepan melt butter with honey on low, stirring. Add vanilla and pour butter mixture over oat mixture. Mix until thoroughly combined.
On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp (about 20 minutes). Do not overcook, the granola will become more crisp as it cools. Cool granola on baking sheet.
May be kept in an airtight container for up to one week.
- I always double the recipe and keep it in the freezer because I love really cold granola. (Oh, I need to try that!)
- If you like dried fruit in your granola (I don't), stir in when you take the granola out of the oven to cool.
Check out Breanna's blog for more great recipes.