Yogurt Parfaits with Berry Jam & Granola
A bowl of plain yogurt is made extra special with a swirl of berry jam and a sprinkle of homemade granola. You can tailor the granola recipe to your liking, such as substituting sunflower seeds or chopped pecans for the almonds and dried cranberries for the cherries.
For the granola:
- 2 cups old-fashioned rolled oats
- 1/3 cup slivered blanched almonds
- 1/3 cup shredded coconut
- 1 Tbs. firmly packed light brown sugar
- 1/4 tsp. salt
- 1/4 cup honey
- 2 Tbs. canola oil
- 1/3 cup dried pitted cherries or raisins
- 2 cups Greek-style plain yogurt
- 1/2 cup mixed berry jam (see related recipe at left) or other berry jam
- Berries for garnish
To make the granola, preheat an oven to 300ºF. Line a rimmed baking sheet with parchment paper.
In a large bowl, stir together the oats, almonds, coconut, brown sugar and salt. In a small saucepan over low heat, combine the honey and oil and heat, stirring, until hot. Drizzle the honey mixture over the oat mixture and stir to coat evenly. Spread the mixture on the prepared sheet, leaving small clumps of oats.
Bake, stirring occasionally, until the granola is golden brown, about 30 minutes. Transfer the pan to a wire rack and let the granola cool completely. Stir in the dried cherries.
To assemble the parfaits, place 1/4 cup yogurt in the bottom of each of 4 glasses or bowls. Spread 2 Tbs. of the jam gently over the yogurt and then sprinkle with granola to taste. (Store leftover granola in an airtight container at room temperature for up to 1 week.) Top with the remaining yogurt, garnish with berries and serve immediately. Serves 4.
Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).