You guys need to be making a batch of this stuff once a week. It’s seriously that good. Over the years, Israel has really stepped up its yogurt game. The Dannon Pro Yogurts are really excellent, and makes me miss Chobani Greek yogurt a bit less. But the problem is always what to pair the yogurt with. In the US the supermarkets are flooded with options: gluten free, naturally sweetened, a variety of flavors. Here, I find most are over-loaded with sugar, and the quality is never amazing. I acknowledge I def haven’t seen them all, so if you have found an amazing brand, please do tell!
That’s where this recipe stemmed from. Just really felt the need to elevate my morning yogurt bowls, and wanted to be able to have an option that punched in a balance of macronutrients without too much sugar. So this recipe actually uses a combo of mashed banana and agave to sweeten the batch. Also, who doesn’t love peanut butter. Thought this was a mandatory flavor to try out. And it worked.
I included mulberries as my dried frut because it is a super food in all senses. Aside from the antioxidant power attributed to most berries, the mulberry is an excellent source of plant based protein (12 grams of protein in a cup!), and can improve digestive health, help with heart health, and even contributes to good skin and hair health. I was pretty excited when I found Navitas Naturals Mulberry at Nitzat Haduvdevan, so really wanted to feature it in this recipe. But obviously it’s not the easiest ingredient to come by, and raisins or dried blueberries or even cranberries will work just fine. A mix and match would also be fabulous.
In terms of storing, I like to store the granola in an air tight container for up to a week, but I wouldn’t worry…this stuff goes fast! Hope you guys enjoy as much as my family does!
