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Cooking

Le Creuset Burgundy

New & Exclusive

Yogurt Parfait with Coconut Apple Granola

Serves: Yields 4 cups

Ingredients:

Granola:

  • 1½ cups rolled oats
  • ½ cup raw pepitas
  • ¼ cup wheat bran
  • ¼ teaspoon kosher salt
  • ½ cup unsweetened coconut flakes
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • ¼ cup honey, (can substitute agave)
  • 2 tablespoons extra virgin olive oil
  • ½ cup chopped dried unsweetened apples


Toppings:
  • Plain or honey sweetened yogurt
  • Fresh fruit of your choice


Tip:One cup of granola (without yogurt) is approx. 413 calories. To reduce calorie intake, use ½ cup granola and top with nonfat yogurt. Pumpkin seeds can also be omitted if desired.

Procedures:

Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper or a silicone mat.

In a medium bowl, stir together the rolled oats, pepitas, wheat bran, salt, coconut flakes, cinnamon, and nutmeg.

Mix the honey and olive oil in a bowl until combined. Pour the mixture into the dry ingredients and stir until combined. Spread evenly across the prepared baking sheet and bake until golden brown, 20 to 25 minutes, stirring occasionally to ensure it cooks evenly. Remove from the oven and let cool completely on the baking sheet. Add the dried applies and stir to combine.

To make the parfait: Spoon a layer of your favorite yogurt in a tall glass, then top with fresh fruit and granola. Repeat until glass is almost full then garnish with fruit and mint sprig. Store extra granola in an air-tight container at room temperature.

Tested and perfected in the Sur La Table kitchen

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