Team Yogurt

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Nutmeg Crunch | Yogurt's New Best Friend

Cheryl Sternman Rule6 Comments
Nutmeg Crunch | Yogurt's New Best Friend | Recipe + Photograph © Cheryl Sternman Rule

Nutmeg Crunch | Yogurt's New Best Friend | Recipe + Photograph © Cheryl Sternman Rule

Nutmeg Crunch

I originally developed these nutmeg-scented clusters to pair with eggnog yogurt, an ethereal flavor I devised whisking equal parts eggnog and plain Greek yogurt. Since eggnog's appearance on store shelves is so short-lived, I now toss these crunchy nuggets on all my yogurt. Think of them as a cheater's granola -- faster, more streamlined, and a bit more rustic.

Makes 2 cups (a little goes a long way)

1 cup old-fashioned rolled oats
1 cup (unsalted) almonds, whole or in pieces, rough-chopped
4 teaspoons (solid) coconut oil
¼ cup honey
Kosher salt
1-1/2 teaspoons nutmeg
1 tablespoon dark brown sugar, or Muscovado 
Yogurt, for serving

Preheat the oven to 325°F with a rack in the center position. Line a rimmed baking sheet with parchment.

In a food processor, combine the oats, almonds, oil, honey, ¼ teaspoon salt, nutmeg, and brown sugar. Turn on the machine and let run until moist, uniform clumps form, about 2 minutes total, stopping the machine and scraping down the sides halfway through. Remove the blade, then scatter the clumps in a thin, evenly layer across the entire surface area of the parchment. 

(Don’t let it clump or pile high in one spot.) 

Bake until nicely browned, 12 to 16 minutes total, shaking the pan and giving a quick stir halfway through baking. Cool completely, then pack into a sealed jar.

Serve with yogurt.

 

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