Recipe courtesy of Bobby Flay
Episode: Bay City Brunch
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Apricot-Yogurt Parfait with California Granola
Total:
1 hr 40 min
Active:
35 min
Yield:
4 servings; 6 cups granola
Level:
Easy
Total:
1 hr 40 min
Active:
35 min
Yield:
4 servings; 6 cups granola
Level:
Easy

Ingredients

California Granola
Parfait

Directions

For the granola: Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with cooking spray or brush lightly with canola oil.

 

Combine the oats, almonds and walnuts in a large bowl. Combine the honey, canola oil, olive oil, sugar, syrup, vanilla, cinnamon and salt in a medium bowl and whisk until smooth. Add the wet ingredients to the dry and mix well until combined. Turn the mixture out onto an 11- by 7-inch jelly-roll pan, and spread into an even layer.

 

Bake, stirring and re-spreading the mixture into an even layer every 5 minutes, until the granola is light golden brown, about 45 minutes. Immediately turn the granola out onto another jelly-roll pan to cool and stop the cooking process. Stir in the apricots and raisins and then spread the granola evenly in the pan. Set on a wire rack and cool to room temperature. Loosen any dried granola with a spatula and store in an airtight container.

 

For the parfait: Combine the nectar, apricots, sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the apricots are soft, about 10 minutes.  Transfer to a blender and blend until smooth. Transfer to a bowl and cover. Let the mixture chill in the fridge. 

 

Fold the apricot puree into the yogurt (don't combine completely), and layer in parfait glasses with the California granola.

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