Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: How Jenny starts her days off right. Or something.
In general I am a fan of the high protein breakfast -- carbs with coffee make Jenny a bit more koo koo than her family can stand at 7 AM -- but the combination of my mango surplus and the enticement of Mango Yogurt & Granola made me reconsider.
Let’s first talk granola. The great thing about granola is you can improvise on the margins and always get something great, as long as you never skip the crucial step of stirring it mid-bake.
This recipe is interesting because of an absence of oil, but it works well. By the way I think, contrary to the sort of people who like to be contrary, you can use really any oats except for long-cook Irish to make granola.
I did tinker a bit as I doubled this recipe: I hate walnuts so I tossed in extra almonds; I didn’t have any figs so I used left over dates and instead of doubling the agave I used a good bit of maple syrup which really rounds out the flavors.
Fresh mangos blended into yogurt needs no further explanation other than to say the process will make it thin so have a good deep spoon at the ready. The mix of the two is a great way to start the morning. Add a little extra coffee and I predict you will be cleaning your mixer with a toothbrush before work. Or something.
2 cups plain non-fat yogurt
1 1/2 cup chopped sweet mangoes (I used Champagne mangoes. If you use mangoes that have a lot of fiber, you might have to puree the mangoes first and strain the pulp.)
1 tablespoon honey
1 cup old-fashioned rolled oats
1/3 cup slivered almonds
1 tablespoon chopped walnuts
1 tablespoon chopped dried figs
2 tablespoons flaxseed meal
1/4 teaspoon ground cardamom
1/2 cup agave nectar
Photo by James Ransom
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