Recipe
Granola and Yogurt Parfait
Serves:
Ingredients:
2 ½ cups Greek Yogurt
2 – 4 tablespoons pure maple syrup
Cranberry Preserves
Granola (recipe follows)
For Granola:
3 cups rolled oats
1 cup slivered almonds
1 cup unsalted cashews
¾ cup shredded sweet coconut
¼ cup plus 2 tablespoons dark brown sugar
¼ cup plus 2 tablespoons maple syrup
¼ cup vegetable oil
½ teaspoon salt
1 cup raisins
1 cup dried cherries
1 cup chopped dried apricots
2 – 4 tablespoons pure maple syrup
Cranberry Preserves
Granola (recipe follows)
For Granola:
3 cups rolled oats
1 cup slivered almonds
1 cup unsalted cashews
¾ cup shredded sweet coconut
¼ cup plus 2 tablespoons dark brown sugar
¼ cup plus 2 tablespoons maple syrup
¼ cup vegetable oil
½ teaspoon salt
1 cup raisins
1 cup dried cherries
1 cup chopped dried apricots
Directions:
Whisk yogurt with maple syrup in a medium bowl – adjust the level of sweetness to your taste.
Dollop ¼ cup of maple yogurt in the bottom of each of 4 parfait glasses. Top the yogurt with about ¼ cup the granola. Add about another ¼ cup of the yogurt and top with about 2 tablespoons of cranberry preserves. Top with more yogurt and granola. Serve immediately.
For Granola:
Preheat oven to 250 degrees.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins, dried cherries and apricots and mix until evenly distributed.
Store in an airtight container fitted with a tight fitting lid.
Dollop ¼ cup of maple yogurt in the bottom of each of 4 parfait glasses. Top the yogurt with about ¼ cup the granola. Add about another ¼ cup of the yogurt and top with about 2 tablespoons of cranberry preserves. Top with more yogurt and granola. Serve immediately.
For Granola:
Preheat oven to 250 degrees.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins, dried cherries and apricots and mix until evenly distributed.
Store in an airtight container fitted with a tight fitting lid.
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