Breakfast
Yogurt Parfait
with Homemade
Granola
Chef Joyce Roland • Seattle, Wash.
Serves 6, 1 parfait per serving
Ingredients
Directions      Have adults help with the steps marked with this symbol!
2 Tablespoons honey
1 Tablespoon canola oil
¼ teaspoon ground cinnamon
1 cup old-fashioned rolled oats
2 Tablespoons sliced or chopped
almonds
Non-stick cooking spray
¼ cup dried fruit (raisins, cranberries,
apricots, dates, or prunes)
4 cups medium strawberries
3 cups nonfat vanilla yogurt
1.Preheat oven to 350°F.
2.
Measure and add the honey, canola oil, and cinnamon to a large bowl. Use a
fork to blend the ingredients together.
3.
Measure and add the oats and 2 Tablespoons of almonds to the honey
mixture. Stir until coated thoroughly.
4.
Spray a baking sheet with non-stick cooking spray.
5.
Spread oat mixture evenly onto the baking sheet.
6.Bake for 10–20 minutes until lightly browned, stirring every 5 minutes to cook
granola evenly.
7.Remove from oven and cool completely, before placing in a bowl.
8.
Measure and stir dried fruit into cooled granola.
9.
Rinse and cut leafy tops from strawberries. Cut strawberries into ¼-inch-thick
slices (should yield about 3 cups).
10.
Layer ¼-cup yogurt into each of 6 parfait cups or bowls, followed by ¼ cup
sliced strawberries, and 2 Tablespoons granola.
11.
Repeat layers one more time, ending with a layer of granola.
12.
Top with optional sliced almonds if desired.
Optional Ingredients
2 Tablespoons sliced almonds
Yogurt Parfait SBS
06/11/2009
12/30/2007
Serving Size 1 parfait (239g)
Servings per Recipe 6
Chef’s Notes
•• Layer the parfait just before serving, so granola stays crunchy.
•• Replace the homemade granola with any high-fiber cereal you like.
•• Replace the strawberries with any type of diced or sliced fruit.
•• The granola can be made ahead and stored in an airtight container for up to 3
weeks in the refrigerator or on the counter.
*Percent Daily Values are based on a 2,000 calorie
diet. Your daily values may be higher or lower
depending on your calorie needs.
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