- Nonstick cooking spray
- 2 cups old-fashioned oats
- 1/2 cup dried cranberries
- 1 cup sliced almonds
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup lightly packed brown sugar
- 1/4 cup honey, plus more for serving
- 1 teaspoon pure vanilla extract Mixed berries, for serving
- 1 (2-pound) container nonfat plain yogurt
- Preheat the oven to 400 degrees F.
- Line a 9-inch square baking sheet with foil, allowing the foil to extend over the sides. Spray with nonstick cooking spray.
- Mix the oats, cranberries, almonds, cinnamon and salt in a medium bowl.
- Combine the butter, sugar and honey in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Add the vanilla and stir. Remove from the heat.
- Pour the butter over the oats, mixing until well coated. Transfer to the prepared pan and, using a spatula, press the oats evenly into the pan.
- Bake until the top is golden brown, 20 to 25 minutes. Transfer to a rack and cool. Using the foil as aid, lift out of the pan and place on a work surface. Crumble into pieces. Serve with berries, plain yogurt and drizzle with additional honey.
