Crunchy granola parfait with yogurt and berries

By Julie Riven
Globe Correspondent / July 8, 2009

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Serves 4

This makes about 9 cups of granola (plenty for more parfaits on another day). Store it in an airtight container in a cool, dark place. All dried fruits and nuts work well.


1 box (18 ounces) old-fashioned rolled oats (about 5 cups)
1 cup slivered almonds
1/4 cup sunflower seeds
2 tablespoons sesame seeds
1 cup shredded unsweetened coconut
1/2 cup wheat germ (optional)
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup dried cranberries
1. Set the oven at 350 degrees. Have on hand a large rimmed baking sheet.

2. In a large bowl, combine the oats, almonds, sunflower and sesame seeds, coconut, wheat germ, if using, cinnamon, and salt. Toss well.

3. Drizzle the mixture with honey and stir to distribute it. Transfer the granola to the baking sheet. Bake the mixture for 30 minutes, stirring every 10 minutes, or until the oats are brown and toasty.

4. Remove from the oven. Sprinkle with golden and dark raisins and cranberries. With a spoon, mix well. Set aside to cool, stirring occasionally so the granola doesn’t stick to the pan.


2 cups plain low-fat or nonfat yogurt
1 pint fresh strawberries or blueberries, or 1/2 pint raspberries or blackberries
2 cups granola
1. In 4 sundae or other large glasses, use 1 cup of the yogurt to make a layer in each glass.

2. Slice the strawberries, if using. Using half the berries, add a layer of fruit. Use 1 cup of the granola to make another layer. Make three more layers just like the first. Serve right away or cover and refrigerate for 1 to 2 hours.