Ancient Grain Granola Parfaits

“Layers of crunchy homemade granola, creamy yogurt, and fresh fruit — a fun and tasty way to explore ancient grains like quinoa, buckwheat, kamut, and oats!”

Difficulty

Intermediate

Yield

12 parfait

Ingredients

2 cups rolled oats1 cup rye flakes1/2 cup puffed quinoa1/2 cup puffed kamut1/2 cup sunflower seeds1/2 cup unsweetened coconut flakes1/4 cup maple syrup1/4 cup coconut oil or canola oil1 teaspoon cinnamon1/2 teaspoon ground ginger1/2 teaspoon salt

Ingredients

4 cups vanilla or plain yogurt3 cups mixed seasonal fruits (e.g., berries, apples, or pears), chopped

Equipment

Measuring cupsMeasuring spoonsMixing bowls of various sizesWhiskWooden spoonSpatulaSmall potBaking sheet lined with parchmentDish towelTasting spoons

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 325°F.

Chop any large fruit into bite-sized pieces.

Line a baking sheet with parchment paper.

In a small pot, warm the maple syrup and coconut oil over low heat until melted together. Remove from heat and stir in cinnamon, ginger, and salt.

In a large bowl, combine oats, puffed quinoa, buckwheat, kamut, sunflower seeds, and coconut flakes.

Pour the syrup mixture over the dry ingredients and stir until everything is well coated.

Spread the mixture evenly on the prepared baking sheet.

Bake for 20 – 25 minutes, stirring halfway through, until golden brown and fragrant. Allow to cool completely.

To serve, layer yogurt, granola, and fruit in clear cups or jars. Repeat layers and finish with a sprinkle of granola on top.