Monday, August 30, 2010

After School Fruit & Yogurt Parfaits with Granola Crunch

Makes 4 parfaits, plus an extra 3 cups granola
Prep Time: 10 minutes
Cook Time: 30 minutes

For the granola:
2 cups old-fashioned rolled oats
1/3 cup sliced almonds
1/3 cup chopped pecans
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1/3 cup apple juice
1/3 cup honey
2 tablespoons dark brown sugar
2 teaspoons canola oil
1 teaspoon pure vanilla extract

For the parfaits:
½ pint fresh blueberries, about 1 cup
1 cup fresh raspberries
1 cup strawberries, hulled and quartered
Zest of 1 medium orange, about 2 teaspoons
Juice of 1 large orange, about 1/3 cup
2 cups vanilla flavored Yoplait yogurt
Mint leaves

Preheat the oven to 300 degrees. In a small bowl, toss together the oats, flaxseed, nuts, cinnamon and nutmeg.

Combine the apple juice, honey and brown sugar in a pot over medium heat until the sugar is dissolved, about 3 to 5 minutes. Remove the pan from the heat. Stir in the oil and vanilla. Pour the apple juice/honey mixture over the oat mixture and toss.

Spread the coated mixture onto a baking pan with lip that has been coated with vegetable oil spray. Bake for 10 minutes, using a spatula to stir. Bake until the granola is golden brown, about 15 to 20 minutes more. Cool and break into small pieces.

To assemble the parfait, mix together the fruit with the orange zest and juice in a small bowl. Layer the fruit, yogurt and granola into 4 parfait glasses (or bowls). Continue layering all the way to the top. Garnish with a mint leaf.

You can store the granola in an air-tight container at room temperature for up to two weeks.

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