Greek Yogurt with Homemade Granola and Nutella
  • 2 cups oat flakes
  • ½ cup pumpkin seeds
  • ½ cup wheat germ
  • ½ cup hulled hemp seeds
  • ½ tsp cinnamon
  • ¼ tsp sea salt
  • 1/4 cup maple syrup
  • 1/4 cup agave syrup
  • 1/4 cup canola oil
  • ¾ cup plain Greek yogurt
  • ¼ cup granola
  • 1 tbsp Nutella®
  • 1 tbsp dried cranberries
  1. Preheat oven to 325ºF. Cover a 13 x 18-inch cookie sheet with parchment paper.
  2. In a bowl, combine the oat flakes, pumpkin seeds, wheat germ, hemp seeds, cinnamon and sea salt.
  3. In a separate bowl, mix together the maple syrup, agave syrup and canola oil.
  4. Pour wet ingredients into dry ingredients. Mix well.
  5. Pour the mixture onto the cookie sheet and spread evenly.
  6. Bake for about 45 minutes or until slightly golden, stirring every 15 minutes.
  7. Remove from oven and let cool completely. Once cooled the granola can be stored in an airtight container for 7 to 10 days.
  1. Place yogurt in a small bowl.
  2. Sprinkle granola on top of yogurt.
  3. Spoon Nutella® over the granola.
Recipe Notes

Serve this recipe with ½ cup (125 ml) of fruit for a balanced breakfast.