TKTK Granola

Name: TKTK Granola with Fresh Fruit Salad and Greek Yogurt
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 pièce(s) Yogourt grec; 2 tasse(s) Flocons d’avoine à cuisson rapide; 4 cs Sirop d'érable; 1 pièce(s) Pomme Granny Smith; 2 cs Cassonade; 474 ml Lait; 56 g Pacanes; 1 cc Poudre à pâte; 1 cc Cannelle, moulue; 2 pièce(s) Œuf; 2 pièce(s) Clémentine; 85 g Raisins rouges; 4.33 cs Beurre*; ¼ cc Sel*

with Fresh Fruit Salad and Greek Yogurt

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

These soft-baked oats are a crossover between granola bar and cake! Fibre-rich ingredients like pecans, apple and whole grain oats make this a satiating breakfast that will power you through your morning. Greek yogurt and extra maple syrup add even more breakfast-y goodness!

Allergènes:

Lait

•Avoine

•Pacanes

•Noix

•Oeuf

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

/ sert 2 personnes

1 pièce(s)

Yogourt grec

(Contient: Lait)

2 tasse(s)

Flocons d’avoine à cuisson rapide

(Contient: Avoine Peut contenir: Soya, Blé)

4 cs

Sirop d'érable

1 pièce(s)

Pomme Granny Smith

2 cs

Cassonade

(Peut contenir: Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)

474 ml

Lait

(Contient: Lait)

56 g

Pacanes

(Contient: Pacanes, Noix Peut contenir: Noix)

1 cc

Poudre à pâte

(Peut contenir: Moutarde, Arachides, Crustacés, Noix, Sulfites, Blé, Oeuf, Sésame, Soya, Lait, Poisson, Triticale)

1 cc

Cannelle, moulue

(Peut contenir: Blé, Lait, Soya, Arachides, Triticale, Sulfites, Noix, Moutarde, Sésame)

2 pièce(s)

Œuf

(Contient: Oeuf)

2 pièce(s)

Clémentine

85 g

Raisins rouges

Pas inclus dans votre livraison

4.33 cs

Beurre*

(Contient: Lait)

¼ cc

Sel*

Informations nutritionnelles

Énergie (kcal)1320 kcal

Graisses44 g

dont saturés25 g

Glucides154 g

dont sucres82 g

Fibres15 g

Protéines38 g

Cholestérol285 mg

Sel820 mg

Gras Trans1.5 g

Potassium900 mg

Calcium550 mg

Fer6.5 mg

Ustensiles

•Grande poêle antiadhésive

•Plat de cuisson de 20x20 cm

•Cuillères à mesurer

•Grand bol

•Fouet

•Bol à mélanger, moyen

•Verre doseur

•Zesteur

Instructions

Heat a large non-stick pan over medium. When hot, add 4 tbsp butter, then swirl the pan until melted. Continue to cook butter, stirring often, until butter begins to foam, 2-3 min. Continue stirring until butter is golden-brown and smells nutty, 2-3 min. (TIP: Keep an eye on butter so it doesn't burn!)
Immediately transfer browned butter to a small bowl.
Grease an 8x8-inch baking dish with 1 tsp softened butter.
Peel, core, then cut apple into-1/2-inch pieces.

Combine oats, cinnamon, baking powder and 1/4 tsp salt in another large bowl, then whisk until blended.
To a medium bowl, add eggs, 1 1/2 cups milk, 2 tbsp brown sugar and 2 tbsp maple syrup, then whisk to combine.
Add milk, browned butter and egg mixture to the large bowl with the oats and stir until combined. Stir in apples and pecans.
Transfer oat mixture to the greased baking dish, then bake in the middle of the oven until lightly golden-brown around the edges and set in the middle, 25-30 min

Halve grapes.
Zest, then juice one clementine. Peel, then separate remaining clementine into segments, then halve.
Combine clementine juice, clementine zest, grapes and clementine segments in a large bowl, then toss to combine.
Set aside in the refrigerator to let the flavours meld.

Allow baked oats to cool on a wire rack for 5 mins before cutting into slices.
Divide baked oat slices between plates, then dollop greek yogurt over top. Drizzle with remaining maple syrup.
Serve fruit salad alongside.
(NOTE: Save remaining baked oats for a future breakfast to be eaten hot or cold!)