Apricot-yogurt Parfait With California Granola

This delicious apricot-yogurt parfait is a quick and easy breakfast or snack, perfect for busy mornings. Made with creamy Greek yogurt, a homemade granola blend, and a sweet apricot puree, it’s both nutritious and simple to prepare. You can easily swap in your favorite dried fruits or nuts for added variety and flavor.

Ingredients Needed:

California Granola

• Nonstick cooking spray, for greasing
• 3 cups old-fashioned rolled oats
• 1 cup raw almonds, coarsely chopped
• 1 cup raw walnuts, coarsely chopped
• 1/4 pure clover honey
• 1/4 cup canola oil
• 1/4 cup extra-virgin California olive oil
• 1/4 cup packed light-brown muscovado sugar
• 3 tablespoons pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1/4 cup dried apricots, chopped
• 1/4 cup raisins or dried cherries

Parfait

• 1/4 cup apricot nectar
• 6 ounces dried apricots
• 6 tablespoons sugar
• 3 cups low-fat or fat-free Greek yogurt

How To Make Apricot-yogurt Parfait With California Granola?

1. For the granola: Preheat the oven to 150°C / 300°F and lightly spray or brush a rimmed baking sheet with nonstick cooking spray or canola oil.
2. Mix the oats, almonds, and walnuts in a large bowl. In a separate bowl, whisk together the honey, canola oil, olive oil, sugar, maple syrup, vanilla extract, cinnamon, and salt until smooth.
3. Combine the wet and dry ingredients and spread the mixture evenly on an 11×7-inch (28x18cm) baking sheet.
4. Bake for 45 minutes, stirring and re-spreading every 5 minutes until golden brown. Transfer the granola to another baking sheet to cool, mixing in the dried apricots and raisins. Let it cool completely and store it in an airtight container.
5. For the parfait: Combine the apricot nectar, dried apricots, sugar, and 60ml / 1/4 cup water in a small saucepan and bring to a boil over high heat. Reduce to low heat and simmer for 10 minutes until the apricots are soft.
6. Blend the apricot mixture until smooth, then transfer to a bowl and cover. Chill the mixture in the fridge.
7. Fold the apricot puree into the Greek yogurt without fully mixing. Layer the yogurt mixture with the prepared California granola in parfait glasses.
8. Serve and enjoy this delightful apricot-yogurt parfait!

Recipe Tips:

• Stir the granola regularly: Stir the granola every 5 minutes while baking to ensure it cooks evenly and doesn’t burn, giving you a perfect golden-brown finish.
• Use room-temperature yogurt: Let the yogurt sit at room temperature for a few minutes before folding in the apricot puree for a smoother blend and better layering.
• Cool granola completely: Make sure the granola cools completely before storing or layering to keep it crispy and prevent clumping.
• Blend apricot puree until silky: Blend the apricot mixture thoroughly until smooth to avoid any lumps that could affect the texture of your parfait.
• Layer carefully: When layering the parfait, start with yogurt and alternate with granola for a balanced flavor and a beautiful presentation in each spoonful.

How To Store & Reheat Leftovers?

First, let the leftover apricot-yogurt parfait cool until it reaches room temperature. Transfer to an airtight container and refrigerate for up to 3 days to keep it fresh.

Nutrition Facts

Serving Size: 1 serving (approximately 250g)

• Calories: 350 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 100mg
• Potassium: 400mg
• Total Carbohydrate: 50g
• Dietary Fiber: 5g
• Sugars: 30g
• Protein: 10g

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