Get a delicious and healthy start to the day with this Yogurt-Berry Parfait with Olive Oil Granola recipe by Conner Middelmann-Whitney! He says,
I know what you’re thinking: “Olive oil in my breakfast cereal? Yuck!” Don’t knock it ‘til you’ve tried it, though. It’s crisp and crunchy, just like store-bought granola, but contains only a fraction of the sugar. Its high proportion of nuts lowers the granola’s glyce-mic impact but makes it quite high in calories, so don’t eat it like candy. Instead, sprinkle it, as here, over creamy yogurt and juicy berries, or any other stewed or pureed fruit as a sort of “fruit crisp” topping. Once you’ve made the granola, this delicious and nourish-ing breakfast (or dessert) takes just minutes to make.
Recipe is vegetarian and Gluten-Free.
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n everyday language, a berry is a small, pulpy and often edible fruit. Berries are usually juicy, rounded, brightly colored, sweet or sour, and do not have a stone or pit, although many pips or seeds may be present. Common examples are strawberries,raspberries, blueberries; and red- and blackcurrants. In Britain soft fruit is a horticultural term for such fruits.
The scientific usage of the term berry differs from common usage. In scientific terminology, a berry is a fruit produced from the ovary of a single flower in which the outer layer of the ovary wall develops into an edible fleshy portion (botanically the pericarp). The definition includes many fruits that are not commonly known as berries, such as grapes, tomatoes, cucumbers, eggplants (aubergines) and bananas. Fruits excluded by the botanical definition include strawberries and raspberries. A plant bearing berries is said to be bacciferous or baccate.
Many berries are edible, but some are poisonous to humans, such as the fruits of the potato, the deadly nightshade and pokeweed, and can cause harm. Others, such as the white, red mulberry, and elderberry are poisonous when unripe, but are edible in their ripe form.
Berries are eaten worldwide and often used in jams, preserves, cakes or pies. Some berries are commercially important. The berry industry varies from country to country as do types of berries cultivated or growing in the wild. Many berries such as raspberries and strawberries have been bred for thousands of years and are distinct from their wild counterparts, while some berries such as lingonberries and cloudberries grow almost exclusively in the wild.
Yogurt-Berry Parfait with Olive Oil Granola
- 1 1/3 cups whole, raw nuts hazelnuts, almonds, pecans, walnuts
- 2 1/4 cups gluten-free rolled oats
- 3 tbsp sunflower seeds
- 3 tbsp Pumpkin Seeds
- 1 tbsp flax seeds
- 1 tsp Cinnamon
- 4 tbsp Olive Oil
- 3 tbsp Honey
- 3 tbsp creamy almond butter
- 2 tsp natural vanilla extract
- 3 tbsp nut milk
- 1 pinch Salt
- 1/2 cup dried fruit (e.g. apricots, plums, cherries) finely chopped
- 1 1/2 cups Greek yogurt
- 1-2 tbsp Honey
- 1 tsp Vanilla Extract
- finely grated zest 1/2 lemon organic
- 2 cups mixed fresh berries blueberries, raspberries, finely chopped strawberries
- 1/2 cup fresh orange juice
- 1 pinch Cinnamon optional
- 1 tbsp finely chopped fresh mint plus 4 leaves as garnish
- Preheat oven to 300ᵒF/150ᵒC and line two baking sheets with parchment paper. Put nuts in a food processor and process for a few seconds to chop them coarsely. Add oats and process anoth-er few seconds. Tip into a large mixing bowl and add sunflower, pumpkin and flax seeds and cinnamon. Set aside.
- In a small pot, combine olive oil, honey, almond butter, vanilla extract, milk and salt and warm gently on low heat for a minute; stir with a wire whisk to obtain a smooth, glossy sauce. Pour this over the dry ingredients. Stir thoroughly using the wire whisk to make sure all the grains are coated with the olive-oil sauce.
- Spread the sticky mixture evenly on the two baking sheets and bake for 10 minutes (set timer). Stir with a spatula and bake an-other 10 minutes until the flakes and nuts turn golden-brown. Remove from the oven, stir in dried fruit and leave to cool. The flakes won’t be crunchy while they’re hot, but they’ll crisp up as they cool. Store in an airtight container for 4 weeks.
- To make parfaits, combine yogurt with honey, vanilla and lemon zest in a small bowl and mix well. In a second bowl, combine ber-ries, orange juice, chopped mint and (if the berries are tart) a second tablespoon of honey and mix, squeezing the fruits lightly with the back of a fork. Spoon half the yogurt into serving glass-es, follow with a layer of berries, another layer of yogurt and a final layer of berries. Top with 2-3 tbsp granola per glass, garnish with reserved mint leaves and serve immediately.
* These statements have not been evaluated by the Food and Drug Administration. The product mentioned in this article are not intended to diagnose, treat, cure, or prevent any disease. The information in this article is not intended to replace any recommendations or relationship with your physician. Please review references sited at end of article for scientific support of any claims made.