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January 14, 2014

Granola Yogurt Fruit Parfaits // Gluten Free

January 14, 2014

IMG_3824

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. 

IMG_3827

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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.

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.

Related

Posted by Lindsay 3 Comments
Filed Under: Breakfast, Recipes, Uncategorized

Trackbacks

  1. Clean Eating/Gluten Free Meal Ideas and My Food Rules | sevenlayercharlotte says:
    January 21, 2014 at 10:29 pm

    […] granola, fruit, and almond […]

    Reply
  2. Five on Friday: Snowed In! | sevenlayercharlotte says:
    February 14, 2014 at 11:42 am

    […] I got some cooking done, including muffins and granola, some prep for a catering job next week, cake pops for a one of Davis’ BFF’s first […]

    Reply
  3. Grain-Free, Sugar-Free Granola | sevenlayercharlotte says:
    May 11, 2014 at 11:52 pm

    […] fyi, if you want a traditional granola, this recipe is my favorite – it is gluten free, but not grain free or sugar free.  Truthfully I should […]

    Reply

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About Lindsay

Charlotte native, wife to my college sweetheart, and mama to two little boys! Passionate about healthy eating, family-friendly recipes, entertaining, and overall wellness. Often found in my kitchen, surrounded by toy cars and chaos created by my sons! Rely heavily on coffee, dry shampoo, prayer, and texts with my girlfriends.

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