Savory italian yogurt with herbed granola

Yogurt can be so much more than just a snack in a carton. Enjoy This different way to take it!


Nonstick aluminum foil

3 tablespoon liquid edd whites (or 1 egg white)

1 tablespoon olive oil

1 cup old-fashioned oats

1/4 cup pine nuts

2 tablespoon shelled sunflowers seeds

2 teaspoon fresh thyme leaves

2 cups plain nonfat Greek yogurt

1/4 cup grated Parmesan cheese

1/2 cup grape tomatoes, halved

4 teaspoons basil pesto



  1. Preheat oven to 350ºF. Line baking sheet with foil. Whisk egg and oil medium bowl until well blended; stir in oats, pine nuts, and sunflower seeds unitl evenly coated. spread mixture out in single layer on backin sheet. Bake 18-20 minutes, stirring once halfway through, or until golden.
  2. Remove thyme leaves from stems. Stir into oat mixture, let satan 10 minutes to cool.
  3. Combine yogurt and parmesan cheese; divide into 4 serving bowls
  4. Halve tomatoes when ready to serve. Top yogurt with pesto, granola, and tomatoes. Serve.

Granola can be ahead of time and stored in an airtight container until ready to assemble.


  • CALORIES (Per 1/4 recipe) 300kcal
  • FAT 17g
  • SAT FAT 2.5g
  • TRANS FAT 0g
  • TRANS FAT 0g
  • CHOL 10mg
  • SODIUM 230mg
  • CARB 22g
  • FIBER 3g
  • SUGARS 5g
  • PROTEIN 18g
  • VIT A 6%
  • VIT C 6%
  • CALC 20%
  • IRON 10%


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