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

Instructions

Preheat the oven to 350 degrees F.

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.

Remove the granola from the oven and allow to cool, stirring once.

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.