Fruit Crunch Sundae

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Remove the granola from the oven and allow to cool, stirring once.
  4. 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.