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Dr. Jill Carnahan

Yogurt-Berry Parfait with Olive Oil Granola

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast, Desserts

Ingredients
  

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

Parfaits

  • 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

Instructions
 

  • 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.