This is one of the most delicious ways to eat granola folks, especially homemade Pretzel Granola. I’m really not sure if this qualifies for breakfast or dessert, but it’s just so good! You know that Strawberry Pretzel salad/dessert? With the pretzel crust, sweet cream cheese layer and then strawberries? This is kinda inspired by that. I had some raspberries in the fridge, but you could definitely use any berry.
That sweet cream yogurt layer you see is plain non-fat Greek yogurt sweetened with brown sugar with a touch of heavy cream. Ok, I know what you’re going to say… Didn’t I just take something pretty healthy and make it kind of naughty? And the answer is, yes I did. But you are just going to have to trust me on this one, it’s for your own good. Seriously, I could eat that extra creamy slightly sweetened Greek yogurt all day long!
So fun to make these in a couple of mason jars, and then keep them in the fridge. You might find yourself sneaking a bite here and there throughout the day. I just couldn’t leave these alone!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 3 cups old fashioned oats
- 1/2 cup packed dark brown sugar
- 3/4 cups pretzels (crushed to a fine crumb)
- 1 cup pretzels (crushed coarsely)
- 1/4 teaspoon salt
- 1/3 cup honey
- 3 tablespoons coconut oil
- 1/2 teaspoon vanilla extract
- 1 cup nonfat plain Greek Yogurt
- 1 1/2 tablespoons brown sugar
- 1 tablespoon heavy cream
- 1 cup Sweet Cream Yogurt
- 1 cup Pretzel Granola
- 1 cup berries
- Preheat oven to 350 degrees.
- In a large bowl, combine oats, brown sugar, pretzels (coarse and fine), and salt and mix together.
- In a small bowl, melt honey and coconut oil together in the microwave for 20 seconds. Add vanilla extract.
- Pour honey mixture into oat mixture and stir well to coat.
- Spread the oats evenly onto a parchment or Silpat lined baking sheet. Bake for 5 minutes, then stir the oats around on the baking sheet. Return to the oven for 5-7 more minutes. Watch closely for the granola to turn a light golden brown.
- Remove the granola from the oven and pour onto a large piece of parchment paper. Spread it out to a layer about 1/4 inch thick, and allow it too cool completely (about 1 hour).
- Break it into pieces and store in an airtight container.
- In a small bowl, whisk together yogurt, brown sugar and cream until smooth. Refrigerate until ready to use.
- In two jars or glasses, layer 1/4 cup berries, followed by 1/4 cup yogurt cream, followed by 1/4 cup granola. Repeat the layers one more time.
- Refrigerate until ready to serve. The granola will soften up a bit as it sits in the fridge, so if you prefer it to stay crunchy, serve immediately.