- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 470
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 7 g
- Sugar
- 25 g
- Protein
- 11 g
- Cholesterol
- 16 mg
- Sodium
- 62 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 470
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 7 g
- Sugar
- 25 g
- Protein
- 11 g
- Cholesterol
- 16 mg
- Sodium
- 62 mg
Ingredients
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.
