Apricot-Yogurt Parfait with California Granola
- Level: Easy
- Yield: 4 servings; 6 cups granola
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1365
- Total Fat
- 75
- Saturated Fat
- 7
- Carbohydrates
- 143
- Dietary Fiber
- 16
- Sugar
- 84
- Protein
- 45
- Cholesterol
- 11
- Sodium
- 244
- Total: 1 hr 40 min (includes cooling time)
- Active: 35 min
Ingredients
California Granola
Nonstick cooking spray, for greasing
3 cups old-fashioned rolled oats
1 cup raw almonds, coarsely chopped
1 cup raw walnuts, coarsely chopped
1/4 pure clover honey
1/4 cup canola oil
1/4 cup extra-virgin California olive oil
1/4 cup packed light-brown muscovado sugar
3 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/4 cup dried apricots, chopped
1/4 cup raisins or dried cherries
Parfait
1/4 cup apricot nectar
6 ounces dried apricots
6 tablespoons sugar
3 cups low-fat or fat-free Greek yogurt
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.