I picked up a copy of Williams Sonoma "The Art of Preserving", at Hasting's a few months ago. We had some book credits to use and this canning-preserving book was staring at me on the clearance rack.
I grabbed it fast and skipped to the nearest chair to start reading.
This is the kind of book I take to bed.....it's a sickness I think.
The berry granola parfaits were the first to catch my eye and I've been so excited to make them.
They are delicious......and the granola a bit too addicting :)
I snuck the coconut in......I wonder if Dan will know? You can only keep coconut from a girl for so long.....
Yogurt Parfaits with Berry Jam and Granola
2 cups old fashioned rolled oats
1/3 cup slivered almonds
1/3 cup shredded coconut
1 TB brown sugar
1/4 tsp. salt
1/4 cup honey
2 TB canola oil
Vanilla yogurt (yoplait light or Greek style)
Srawberry jam
Strawberries and raspberries for garnish
In bowl combine oats, almonds, coconut, brown sugar and salt. Whisk together and set aside.
In small saucepan combine honey and oil. Stir on low heat until hot, stirring constantly. Drizzle honey mixture over granola and stir to coat.
Spread on sprayed cookie sheet or line with parchment paper. Bake in a 300 degree oven for 20-30 minutes or until mixture begins to turn a golden brown. Stir every 8-10 minutes. Cool completely and transfer to airtight container to store.
Spoon yogurt in bottom of parfait cup, drizzle strawberry jam, sprinkle with granola and repeat, ending with berries. Or add granola, yogurt, strawberry jam, granola, yogurt, granola and top with berries. Whatever you decide....it's gonna be good.
Serve parfaits immediately and store granola in airtight container for up to 1 week.
Recipe Source slightly adapted from: Williams Sonoma The Art of Preserving
