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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is one of Ina Garten's recipes and when I saw it yesterday, I figured I'd better post it before it is no longer available. This looked absolutely awesome! Ingredients:
1 cup quick-cooking rolled oats (not instant) |
1/2 cup sweetened flaked coconut |
1/2 cup sliced almonds or 1/2 cup slivered almonds |
3 tablespoons vegetable oil |
2 tablespoons good honey |
8 -10 strawberries, small-diced |
1/2 cup blueberries |
1/4 cup pineapple, small-diced |
2 cups plain yogurt |
Directions:
1. Preheat oven to 350°F.
2. Toss the oats, coconut, almonds, oil and honey together in a large bowl until they are completely combined.
3. Pour into a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.
4. Remove the granola from the oven and allow to cool, stirring once.
5. Combine the strawberries, blueberries, and pineapple in a bowl.
6. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt and the cooked granola alternately until you fill the glasses.
7. Serve with a long spoon and enjoy!
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