Sunflower Granola Breakfast Parfaits – my attempt

I gave this recipe fromgranola 1 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.

Ingredients
  • 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
Preparation
  1. Place oven rack on middle shelf, about 10 inches below broiler. Preheat broiler to high.
  2. 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.
  3. Spoon 1/2 cup yogurt into each of 8 bowls. Top with about 1/3 cup granola and about 1/4 cup berries.

Serves 8

Calories: 235; fat: 10.6 grams; protein: 14g; carbs: 23.2g; fiber: 4.9g, cholesterol: 8mg; iron: 1.3mg; sodium: 150mg; calcium: 98mg

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