Fruit Crunch Sundae (Ina Garten) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 cup quick-cooking (not instant) rolled oats |
1/2 cup sweetened, shredded coconut |
1/2 cup sliced or slivered almonds |
3 tablespoons vegetable oil |
2 tablespoons good honey |
8 to 10 strawberries, small-diced |
1/2 cup blueberries |
1/4 pineapple, small-diced |
2 cups plain yogurt |
Directions:
1. Preheat the oven to 350 degrees F.
2. Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.
3. Remove the granola from the oven and allow to cool, stirring once.
4. Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.
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