Winter Fruit Yogurt Bowls with Gingerbread Granola

Health Highlights

Ingredients

1 1/2 cup	Rolled oats, dry (Granola)
1/2 cup	Hazelnuts (roughly chopped; Granola)
1/2 tsp	Ginger, ground (Granola)
1/4 tsp	Cinnamon (Granola)
1 dash	Ground cloves (Granola)
1 dash	Nutmeg, ground (Granola)
1/4 tsp	Salt (Granola)
2 tbsp	Butter, unsalted (Granola)
2 tbsp	Maple syrup (Granola)
1 tbsp	Molasses (Granola)
1/2 cup	Candied ginger, uncrystallized (roughly chopped; Granola)
1/2 cup	Dark chocolate (roughly chopped; Granola)
9 cup	Greek yogurt, plain, 2% M.F.
3 cup	Grapefruit (pink or red) (peeled and segmented pink)
3 persimmon(s)	Persimmon, Japanese (sliced)
3 cup seeds	Pomegranate seeds

In a dry non-stick skillet over medium heat, combine the oats, hazelnuts, spices and salt. Cook, stirring constantly, until the mixture is fragrant and toasty, about 2-3 minutes. Add the butter, maple syrup and molasses and cook for about 2 minutes more, stirring constantly to make sure everything is evenly coated and doesn’t burn. Remove the skillet from the heat. Transfer the granola to a parchment paper-lined baking sheet to cool. Once fully cooled, stir in the candied ginger and dark chocolate. The granola can be used immediately, or stored in an airtight container for up to 1 week.
To assemble 1 breakfast bowl, add 3/4 cup yogurt and 1/4 cup of grapefruit, 1/4 cup of persimmon, and 1/4 cup of pomegranate to your bowls. Top with 1/4 cup of the granola. Enjoy immediately.

Calories 408

Calories from fat 129

Calories from saturated fat 53

Total Fat 14.3 g

Saturated Fat 5.9 g

Trans Fat 0.4 g

Polyunsaturated Fat 1.2 g

Monounsaturated Fat 5.4 g

Cholesterol 16.6 mg

Sodium 149 mg

Potassium 722 mg

Total Carbohydrate 53 g

Dietary Fiber 8.9 g

Sugars 30 g

Protein 21.6 g