Yogurt-Berry Parfait with Olive Oil Granola
Prep Time
15minutes
Cook Time Passive Time
20minutes 10minutes
Prep Time
15minutes
Cook Time Passive Time
20minutes 10minutes
Ingredients
Granola
Parfaits
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.