I need to confess. My mom gave me this granola recipe, and my Grandmother gave it to her. Mom, when you read this, please don’t be mad that I shared it! 😉 I have made my own version before, which I posted here, but this recipe is basically a straight copycat of theirs. Except that I made sure to use all GF ingredients.
This granola can be made ahead and keeps for a week or maybe longer – if it will last that long in your house! It doesn’t in mine. The parfaits were something I made for church, and I made some extra granola for us and some for Sarah’s family when they were sick.
This is great with yogurt, but I love it as cereal, too. With fruit and unsweetened almond milk. I’ve eaten that as a meal for breakfast the majority of the past week, and even for dinner one night. I had different fruit combinations, pictured below. One with pineapple, strawberries and blackberries, and one with pineapple, raspberries, and kiwi. Tip: cut the fruit the night before so it’s ready to eat in the a.m.
I also think this granola would be good on some applesauce with a little cinnamon added. Or on frozen yogurt. Or with mini dark chocolate chips or dried cranberries mixed in. Ok, I need to focus…back to the parfaits! I made these for a larger group, but you can easily cut the recipe down for a family. You can use any fruit that you like or even better, in season.
Granola Yogurt Fruit Parfaits
Yield: 18 small parfaits
- 1/2 recipe granola (recipe below)
- 3 large containers of vanilla yogurt or Greek vanilla yogurt
- 1 container strawberries, washed and cut into small pieces
- 1 container blueberries, washed
- 1/2 pineapple, small dice
- clear plastic cups
Fill each cup a little over half way with the yogurt. Add the fruit. In each cup I had a section of pineapple, section of blueberry, and section of strawberry. But it would also be very pretty to mix the colors of fruit together. Right before serving add a couple spoonfuls of granola to the top. You will probably have a little extra granola.
Yield: 7-8 cups
- 5 c. rolled oats, gluten free (I buy mine at Trader Joe’s)
- 1 1/2 c. sliced almonds
- 1 1/2 c. pecans, chopped
- 1/2 c. light brown sugar
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 c. honey
- 1/4 c. oil
- 1/2 tsp. vanilla
Mix the first 6 ingredients in a very large pan. I use an old roasting pan that is bigger than a 9×13, but a 9×13 baking dish would also work.
Heat honey, oil, and vanilla in a heatproof dish. Stir to mix. Pour over oats mixture, stirring well until all ingredients are coated.
Bake at 300 for 40-55 minutes, stirring every 10 minutes. Cool in pan. The granola becomes crunchy as it cools.
I hope you enjoy this recipe! Thank you for taking the time to read my blog.