Photography & Styling: Diana Yen
Styling Assistants: Kali Solack & Susanna Moller
3 cups rolled oats
1 cup slivered almonds
1 cup pecans, roughly chopped
1/4 cup dark brown sugar
1/4 cup maple syrup
1/4 cup coconut oil
Pinch of salt
1 cup dried cherries
Preheat oven to 250 degrees.
In a large bowl, combine oats, almonds, and pecans.
In a separate bowl, combine maple syrup, coconut oil, and dark brown sugar. Pour maple syrup mixture over oats mixture and toss until well coated.
Spread evenly over a prepared pan. Cook for 1 hour and check in halfway, giving a toss to brown evenly.
Remove from oven and let cool. Transfer to a closed container to store.
2 pints plain non-fat yogurt
Suspend a strainer over a large bowl and line with cheesecloth. Scoop yogurt into the center of the cheesecloth. Gather the sides of the cheesecloth to form a bundle around the yogurt and tie at the top with a piece of twine. Cover with plastic wrap and let sit in fridge overnight for 10-12 hours or until desired thickness is acquired. This process will allow the liquid whey to strain out of the yogurt and into your bowl, resulting in a thick, Greek yogurt style consistency. Store in closed container for up to two weeks.
Straining will reduce the volume of the yogurt by about half. Two pints of unstrained yogurt will yield approximately 2 cups of strained yogurt.
Layer yogurt and granola. Drizzle with honey and garnish with fresh berries, if desired.