If I can make an amazing breakfast in 10 minutes or less, I'm happy all day. If it's healthy, that's even better. Filling? Even better. And guess what! What you see above is fast, good for you, and sustaining. It also features one of my new favorite ingredients: Greek yogurt.
In all honesty, yogurt gives me the creeps. No matter if it is made with soy or regular milk, I can't get over the texture. The lumpiness. Even the ones with the fruit mixed in have this "ick" factor for me. So, when I saw Stonyfield Farm's OIKOS at Wegmans this weekend, I was skeptical. However, I keep seeing it pop up on other blogs, so -- being the adventurous foodie I am -- I had to give it a try.
I'm now in love with the higher-in-protein, lower-in-sugar stuff (and did I mention it's only 80 calories with 0 fat?). The texture is FAR better than regular/soy (rich and creamy). And with all the different uses (you can substitute it for basically EVERYTHING), I have a feeling OIKOS will become a long-term resident of our refrigerator shelves.
Preheat your oven to 300 degrees F. Top a cookie sheet with a piece of parchment paper. Set aside.
With a fork, whisk together the maple syrup, coconut oil, and cinnamon. Pour this mixture over the walnuts and steel-cut oats. Toss with your fingers until crumbly.
Put this granola mixture in the oven for five minutes, then drop the heat to 280 degrees F, stir around, and bake for another 5 minutes. The walnuts will deepen in color.
Remove from oven and let cool for a couple minutes -- while you put the slices peaches in two bowls. Top with the yogurt. Then the granola.
This breakfast is also a great one to bring to work. Or just made for one. I recommend making the granola in the larger batch so you have it for more than one day.