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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: Welcome Back Breakfast

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Total:: 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.

My Private Notes

Name: Fruit Crunch Sundae
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

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