Blueberry Granola Parfait
Makes 1 (multiply as needed)
A homemade yogurt, fruit, and granola parfait is a really tasty-smart way to start the day, with all the nutrients you need in a balanced breakfast. You can prepare this in a sealable, reusable container so it can be eaten on the go or left in your office’s refrigerator.
INGREDIENTS
- 7 ounces frozen blueberries
- Pinch of salt
- Pinch of sugar
- Pinch of cinnamon
- 2/3 cup thick Greek yogurt
- 2 tablespoons granola
DIRECTIONS
- In a small saucepan, combine blueberries, salt, sugar, and cinnamon. Place pan over medium-low heat and simmer for 2 to 3 minutes. Cool completely.
- Spoon 1/3 cup yogurt in the bottom of a glass and smooth the top. Add 1 tablespoon blueberry mixture and 1 tablespoon granola. Repeat the layers and eat right away, or chill in fridge until ready to eat.
cook's note
GRANOLA
More often than not, store-bought granola is a big buzz kill. The packaging can be all come-hither in its graphics and images, but when you get it home and open it, it tastes weird. That’s because it’s filled with ingredients that go rancid really quickly, like nuts and seeds. Homemade granola is more than worth the time it takes and it’s easily tailored to your personal tastes. Plus, it makes a good dessert in a pinch.
NUTSHELL RECIPE: Homemade Granola
Combine 1 pound rolled oats, 1 cup shredded unsweetened coconut, a small handful of sesame seeds, and some bran or wheat germ. Add ½ cup
nuts, such as slivered almonds, peanuts, or pecans, and toss. In another bowl, combine ½ cup safflower or extra virgin olive oil, ½ cup sweetener,
such as honey, maple syrup, or agave, and ½ cup water. Stir the liquid mixture into the oat mixture. Spread on baking sheets and bake at 250°F for 1½ hours. Toss with a handful of dried fruit, such as raisins, dried cherries, or cranberries. Let cool. That’s it. Store in an airtight container.
More often than not, store-bought granola is a big buzz kill. The packaging can be all come-hither in its graphics and images, but when you get it home and open it, it tastes weird. That’s because it’s filled with ingredients that go rancid really quickly, like nuts and seeds. Homemade granola is more than worth the time it takes and it’s easily tailored to your personal tastes. Plus, it makes a good dessert in a pinch.
NUTSHELL RECIPE: Homemade Granola
Combine 1 pound rolled oats, 1 cup shredded unsweetened coconut, a small handful of sesame seeds, and some bran or wheat germ. Add ½ cup
nuts, such as slivered almonds, peanuts, or pecans, and toss. In another bowl, combine ½ cup safflower or extra virgin olive oil, ½ cup sweetener,
such as honey, maple syrup, or agave, and ½ cup water. Stir the liquid mixture into the oat mixture. Spread on baking sheets and bake at 250°F for 1½ hours. Toss with a handful of dried fruit, such as raisins, dried cherries, or cranberries. Let cool. That’s it. Store in an airtight container.
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