Yogurt Almonds

Yogurt Almonds
Simple & Delicious
THE GOODS / PACKAGED SNACKS

Yogurt Almonds

Almonds dipped in a creamy vanilla yogurt, let the snacking begin!
UPC Code: 4256300947
Ingredients: Yogurt coating (sugar, palm kernel oil, whey powder, nonfat milk powder, yogurt powder [cultured whey, nonfat milk], soy lecithin [an emulsifier], vanilla), almonds, water, glaze (corn syrup, modified starch, coconut oil, citric acid, sorbic acid, water), confectioner's glaze.
Contains: Soy • Milk • Almonds
Percentages listed are percentage of daily value. Values listed are amounts per serving.
  • Serving Size: About 10 pieces (412)
  • Calories: 220
  • Fat Cal: 130%
  • Total Fat: 14g (22%)
  • Sat. Fat: 9g (45%)
  • Trans Fat: 0g
  • Cholesterol: 0mg (0%)
  • Sodium: 35mg (1%)
  • Total Carb: 22g (7%)
  • Dietary Fiber: 1g (4%)
  • Sugars: 19g
  • Protein: 3g
  • Vitamin A: 0
  • Vitamin C: 0
  • Calcium: 6
  • Iron: 2
NCW 2.1
Always use the consumer package for nutritional information as formula and ingredient changes may occur at any time and may not match the website.
Coconut Matcha Granola

Coconut Matcha Granola

Serves 6-7 Servings
LEVELEasy
TIME17 min
RATING7/10

INGREDIENTS

3 cups WOODSTOCK Organic Irish Style Oats

½ cup WOODSTOCK Organic Pumpkin Seeds

2 servings Vital Proteins Collagen Peptides

½ cup WOODSTOCK Organic Brown Sugar

½ tsp Pink Himalayan Salt

½ cup Harvest Bay Organic Unrefined Coconut Oil or Ghee

1 Tbsp Molasses

1 Tbsp Vanilla Bean Paste or High Quality Vanilla Extract

1 cup WOODSTOCK Organic Shredded Coconut

3 tsp Matcha Powder

Directions

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  1. Preheat oven to 300* Fahrenheit and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together collagen peptides, sugar, salt, coconut oil, molasses, and vanilla to create a thick paste.
  3. Add in oats and pumpkin seeds. Using a rubber spatula, mix thoroughly, until all the oats and pumpkin seeds are well coated.
  4. Pour the mixture onto the lined baking sheet and spread out to about a 1-inch thickness. Use the rubber spatula to make sure the top is smooth and the edges of the mixture are tight. Any stray oats will cook more quickly than the rest of the tray.
  5. Bake for 35 minutes then remove from the oven and sprinkle the coconut and matcha on top. Fold the coconut and matcha into the hot oat mixture until decently combined. Re-smooth and place back in the oven for an additional 5-10 minutes, or until the granola is just lightly browned. Optional: If you prefer a stronger matcha flavor, sprinkle a bit more matcha powder on top right out of the oven.
  6. Let cool for a good 15-20 minutes before breaking into chunks.
  7. Store in an air tight container for up to 2 weeks.
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