Yogurt And Granola Breakfast Parfaits
1 cup granola, see recipe below
2 cups vanilla yogurt
3 cups mixed berries: strawberries, raspberries and blueberries
2 cup maple syrup
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
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 350ºF 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.
Recipe from Gathering Around The Grill Cookbook