Homemade Granola & Greek Yogurt by Gussie Gayle

We’ve all heard about the Greek Yogurt craze by now, but what you don’t always hear about is how sugar-filled a lot of store brands can be (not to mention the preservatives). Here, our resident ‘house mom,’ Gussie Gayle, lets us in on one of her most popular recipes – greek yogurt and homemade granola. YUM-O! Perfect for any breakfast or mid-day snack! Here’s a sneak peek of the finished product:

Breakfast anyone?

Oh, and this recipe makes a LOT of granola, so if you’re not baking for a big family or group, cut it in half.


Step 1: Gather all of your ingredients!

Old-Fashioned Oats, Wheat Germ, Sesame Seeds, Sunflower Seeds, Coconut, Buttermilk Powder, Chopped Nuts (optional), Dried Fruit (optional), Honey, Sunflower Oil

Step 2: Pre-heat the oven to 350 degrees.  Lightly oil and flour a cookie sheet with sides.

Step 3:

Dry Mix:  (In a large bowl)
5 cups old-fashioned oats (not instant)
1 cup sesame seeds
1 cup sunflower seeds (I prefer pumpkin seeds)
1 cup wheat germ
1 cup coconut
1/2 cup dry buttermilk powder
1/2 cup whole wheat flour
1 cup chopped nuts (optional, but I don’t always)

1 cup dried fruit (optional, but I don’t – I like to add fresh when I serve it)

Wet Mix:  (In a medium sized bowl)
1 cup safflower or sunflower oil
1 1/2 cup local honey

Whisk the oil and honey until they are well mixed and almost fluffy.  Then, pour the wet mix into the dry mix and combine thoroughly.

Once everything is happily groove-a-licious, spread the entire mixture evenly onto the cookie sheet.  It’s a big pile if you do the whole recipe.

Step 4: Bake at 350 for about 25-30 minutes, or until golden brown.  I usually stir about mid way.  Watch it carefully, because it will overcook quicker than you realize.  It needs to be golden brown, and “dry” enough (after it cools and you crumble it) that it will stay loose in storage.  Store in an air-tight container.


Step 1: Gather ingredients!

1 Quart Milk (I use skim, but use what you want)
1/2 cup Powdered Milk

1 container (1/2 cup) plain yogurt with an active culture (like Chobani Greek Yogurt)

Step 2:

Pour milk into small saucepan and whisk in powdered milk. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, stir in yogurt, blend well, and then pour into two pint jars (or one quart jar).

Step 3:

Turn the light on in your oven and place the jars close to the bulb.  I usually make the yogurt either in the morning and remove it from the oven before bedtime, or at night and leave it overnight until set.

Voila! The yogurt will be “looser” than store-bought yogurt, because it doesn’t contain all of the additives. Resist the urge to stir it, because that will loosen it even more. SO GOOD with granola and fresh fruit!

5 Quick & Easy Hairstyles For The Barre!


Getting tired of buns and pony tails? Try these fun variations to spice up your look! They are quick and easy, but sure to impress!

  • Pineapple Upside Down Braid – Flip head upside down, and start a french braid from the base of your neck and braid toward the crown of your head. Take the braid to right above the ears and pull the top back and into a pony tail or bun. Ta-da!!!!
  • Messy Pony Tail – Pull hair back in a high pony tail. Flip head over and grab hair from the underside of the pony tail. Pull hair outwards to tighten the rubber band to your hair, pick up the slack from the under side of the pony tail, and in turn, add volume to the pony tail. The tighter you pull, the more volume that will be generated. Little spritz of hairspray and a scrunch adds even more messy and volume.
  • Fishtail Braid – Divide your hair into two large sections down the middle of your head (like you are making pigtails). Pull a thin strand of hair from the outside of the first section (either right or left, your choice). The strand of hair has to go over the first section and then finish under the second section. Do the same thing on the other side, pulling a skinny strand of hair out from the outside of the second section and over this section, then weave it under the first section. Repeat until you reach the end of your hairs length! Looks great finished with a glitter pony!!!
  • Big Angled Braid (The Katniss) – Part hair on side like you would normally do when styling. Start on the short side of the part and divide hair into 3 sections. French braid down the side of your head and then around the back, pulling sections from the top and bottom of your head accordingly. Once you have wrapped around, pull hair over shoulder and finish with a side braid, or tuck the ends under into a bun. Leave long bangs out of the braid, & then pin back with bobby pin. Let it be messy! Don’t try to braid tight and perfect, just go with it.
  • Braided Bun – Hair can stay parted, or be pulled straight back. Start french braid that is even with your ears. Braid down the length of your hair and then twist around into a bun and secure with pony tail holder. Bam. It’s that easy.*Creative props to Amy Syx who inspired this entry with the Pineapple Upside Down Braid.