Fruit Crunch Sundae

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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
Directions
  • 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.


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