Combine oats, Chobani and 2 c water in a bowl. Cover tightly and soak overnight at room temperature.
Place soaked oats and remaining liquid in pot over medium heat. Add ½ c water and cook, stirring regularly, 7 to 10 minutes. If necessary, add up to ½ c additional water until desired consistency.
Divide among bowls and add fruit, nuts, additional Chobani (=iogurte grego) or sweeteners, to taste.
In a parfait glass, layer ½ the Chobani, ½ the granola and ½ the berries. Repeat.
Preheat oven to 325°F. Lightly coat an 11x7-in rimmed baking sheet with cooking spray.
Whisk together flour, oats, sugar, cinnamon, baking soda and salt in a large bowl. In a small bowl whisk together butter, canola oil and orange juice. Add juice mixture to flour mixture, stirring until crumbly. Reserve ½ c of mixture for later. Press rest of mixture into pan and up sides, using bottom of a measuring cup to even out crust.
Whisk Chobani (=iogurte grego), sugar, flour and egg white in a medium bowl. Stir in cranberries and orange zest. Spread over crust in even layer. Sprinkle reserved oat mixture on top.
Bake until edges are golden-brown, 30-40 minutes. Cool completely and slice into bars.
Purée Chobani (=iogurte grego), blueberries, mango, almonds and ice in a blender until smooth.
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