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
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.