Summertime brings with it an evolving menu of fresh fruit. It’s also a perfect time for staying on the lighter side of things, not to mention the benefits of eating healthy to provide you with an added boost during all the time spent outdoors.
As a bonus, this crunchy granola with a hint of maple is sure to satisfy your sweet tooth. While this irresistible recipe makes 10 servings, there’s no need to dish it out all at once. Simply make the granola ahead of time, and store in an airtight jar. When you’re craving a quick snack, serve up with Greek yogurt and berries.
You can also switch up the berries with other fresh fruit like chopped peaches or plums. Or, use frozen fruit if that’s more convenient at the time.
As well, you can transform the granola into a trail mix by adding cashews and dried fruit such as raisins and apricots.
Fruit and Yogurt Granola Parfaits
- 1 cup steel cut oats
- 1 cup large flake oats
- 2/3 cup slivered almonds
- 1/3 cup wheat germ
- 1/4 cup flaxseed meal
- 3 Tbsp. pure maple syrup
- 1 Tbsp. vanilla
- 2 Tbsp. canola oil
- 4 cups 0% fat plain or Greek yogurt
- 3 cups fresh berries, such as raspberries, blueberries or blackberries
On a large baking sheet, spread steel-cut, large flake oats, almonds, wheat germ and flaxseed meal in single layer. Bake in preheated 350°F (180°C) oven, stirring a couple of times, for about 15 minutes or until light golden. Scrape into a bowl.
In a small bowl, whisk together maple syrup, vanilla and oil. Pour over oat mixture and stir to coat evenly. Spread mixture onto baking sheet and return to oven for about 15 minutes or until golden brown, stirring at least twice. Let cool completely.
When ready to serve, divide half of the granola among 10 small glasses or parfait dishes. Divide yogurt among glasses and sprinkle with some of the fruit. Top with remaining granola and fruit and enjoy. Alternatively, cover and refrigerate for up to a day.