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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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When my mother-in-law (Gran to our kids) had us over for brunch, I especially enjoyed her yogurt parfaits. They were refreshing, light and wholesome. I made a few changes to her recipe and came up with this sweet, crunchy and nutty variation. Yum! :Angela Keller Newburgh, Indiana Ingredients:
2 cups old-fashioned oats |
1 cup wheaties |
1 cup whole almonds |
1 cup pecan halves |
1 cup flaked coconut |
4-1/2 teaspoons toasted wheat germ |
1 tablespoon sesame seeds, toasted |
1 teaspoon ground cinnamon |
1/4 cup butter, melted |
2 tablespoons maple syrup |
2 tablespoons honey |
1 can (20 ounces) pineapple tidbits, drained |
1 can (15 ounces) mandarin oranges, drained |
1 cup halved green grapes |
2 to 3 medium firm bananas, sliced |
1 cup sliced fresh strawberries |
4 cups (32 ounces) vanilla yogurt |
Directions:
1. In a large bowl, combine the first eight ingredients. Combine the butter, syrup and honey; drizzle over oat mixture and stir until well coated. Pour into a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 30 minutes, stirring every 10 minutes. Cool on a wire rack; crumble into pieces.
2. Combine the fruits in a large bowl. For each parfait, layer 2 tablespoons yogurt, 2 tablespoons of granola and 3 round tablespoons fruit in a parfait glass or dessert bowl. Repeat layers. Sprinkle with remaining granola. Serve immediately. Yield: 16 servings.
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