Yogurt With Mixed Seeds, Toasted Oatmeal and Ginger Syrup

• 2 tablespoons sunflower seeds (20 grams)
• 2 tablespoons pumpkin seeds (20 grams)
• 1 teaspoon poppy seeds (5 grams)
• 1 tablespoon toasted or black sesame seeds (12 grams)
• 1 teaspoon chia seeds (5 grams)
• 1 cup water (240 g)
• 180 grams palm sugar (about 1 cup)
• 90 grams fresh ginger, peeled and sliced
• 1 tablespoon toasted pinhead oatmeal (see note)
• 23 cup plain low-fat or whole-milk yogurt
• Fruit in season, such as berries, sliced peaches, pears, banana

1. To make seed mix, combine seeds in a bowl.
2. Soaking is optional but I prefer the texture of the seeds when theyve been soaked, and soaking makes their nutrients more readily available.
3. Cover with water and refrigerate for 7 hours or overnight.
4. Drain.
5. (The mixture will be gelatinous because of the chia seeds.)
6. Line a small baking sheet with parchment and spread the mixture in an even layer on the sheet.
7. Place in an oven set at the lowest setting; if your oven has a pilot light you neednt turn it on at all.
8. Leave for 6 hours or overnight, until the mixture is completely dry.
9. Break it up (some seeds will stick together because of the chia) and keep in a jar in the refrigerator or freezer.
10. To make the syrup, combine ingredients in a small saucepan and bring to a boil.
11. Reduce heat and simmer for 20 minutes, until slightly thickened and infused with the ginger flavor.
12. Strain and reserve ginger (you can use it in granola or other desserts).
13. Combine yogurt and 1 tablespoon of the toasted oatmeal.
14. Cover and refrigerate overnight.
15. In the morning, stir in 1 to 2 teaspoons ginger syrup, 1 tablespoon of the seed mix, and the fruit of your choice.

sunflower seeds, pumpkin seeds, poppy seeds, sesame seeds, chia seeds, water, sugar, ginger, pinhead, milk, berries

Taken from cooking.nytimes.com/recipes/1016475 (may not work)