I gave this recipe from the June issue of Cooking Light a try. The granola keeps well, and this travels easily too. Altogether, two thumbs up! (Good thing, because with the ingredients I had to buy, I’ll be making a bunch more batches!)
Sunflower Granola Breakfast Parfaits (courtesy Cooking Light, June 2013)
To make this portable breakfast a snap, prepare the granola in advance and store it in an airtight container. Be sure to keep a close eye on the broiler so the granola doesn’t burn. You can also sub pitted fresh cherries or any ripe berry for the raspberries.
- 1 cup old-fashioned rolled oats
- 1/4 cup raw sunflower seed kernels
- 1/4 cup shredded sweetened coconut
- 1/4 cup chopped walnuts
- 1/4 cup flaxseed meal
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 4 cups plain fat-free Greek yogurt
- 2 cups raspberries
- Place oven rack on middle shelf, about 10 inches below broiler. Preheat broiler to high.
- Combine first 7 ingredients on a baking sheet; toss well. Broil 3 minutes or until lightly toasted, stirring every 1 minute. Combine butter, honey, and vanilla in a small bowl. Drizzle butter mixture over oat mixture; toss to coat. Broil granola an additional 2 minutes or until well toasted, stirring after 1 minute. Remove granola from oven; cool on pan 8 minutes, stirring occasionally.
- Spoon 1/2 cup yogurt into each of 8 bowls. Top with about 1/3 cup granola and about 1/4 cup berries.
Calories: 235; fat: 10.6 grams; protein: 14g; carbs: 23.2g; fiber: 4.9g, cholesterol: 8mg; iron: 1.3mg; sodium: 150mg; calcium: 98mg