Yogurt And Granola Breakfast Parfaits

Try using your favorite fruit flavors and adding some fresh citrus zest.

Difficulty:

1/5

Prep time:

10 min

Cook time:

20 min

Serves:

6

INGREDIENTS

1 cup Granola, see recipe below
2 cups Vanilla yogurt
3 cups Mixed berries: strawberries, raspberries and blueberries
1 cup Maple syrup

GRANOLA

4 cups Old–fashioned rolled oats
2 cups Sweetened coconut flakes
2 cups Sliced almonds
1/2 cup Sunflower seeds
1 cup Roasted unsalted cashews
1/2 cup Good quality honey
3/4 cup Canola oil
1 1/2 Cups dried apricots, diced
1 cup Dried cherries
1 cup Dried cranberries

DIRECTIONS

Mix the oats, coconut flakes and all the nuts and seeds in a large bowl.
In a small bowl mix together the honey and canola oil, and drizzle it over the oat mixture, mixing gently to combine.
Line 2 rimmed baking sheets with parchment paper. Spread the mixture over the 2 sheets and bake in a 350°F oven until golden brown, about 20 minutes. Let cool. Add the dried apricots, cherries and cranberries.
Place the amount you will need for a batch of parfaits in a small cast iron pan, and crisp it up on the barbecue for a few minutes before assembling.
To assemble the parfaits, sprinkle a tablespoon of granola in the bottom of each parfait glass. Spoon in some yogurt, then fruit. Drizzle with maple syrup and top with more granola, and a single raspberry. Store leftover granola in an air tight container for up to 3 weeks.