Now, before I get into the recipe, a quick note: I love recipes and I love food blogs. But when I post recipes, I intend to keep them very simple. I grew up cooking with books like The Joy of Cooking which has (*gasp*) no photos and just the bare-bones recipe. That is what you will find with any recipes that I post: a few photos and the basic recipe. Because sometimes you just want to get to the recipe!
You'll need to start by making the Maple-Almond Granola:
4 cups oats (old-fashioned or quick-cooking)
1 cup coarsely chopped whole almonds
1/4 cup toasted red wheat bran
1/4 cup coarsely ground flax seed (I used a mortar and pestle)
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup Grade B pure maple syrup
1/4 cup honey
1/4 cup sunflower oil
2/3 cup chopped, dried apricots
- Preheat oven to 325 degrees. Cover a large, rimmed baking sheet with parchment paper.
- In a large bowl, combine oats, almonds, wheat bran, flax seed, cinnamon and salt. In a small bowl, combine maple syrup, honey and oil; pour over oat mixture, stirring to coat evenly.
- Spread evenly on prepared baking sheet. Bake for 30 to 35 minutes or until dry and lightly browned, stirring every 10 minutes.
- Cool to room temperature. Stir in apricots. Store in an airtight container at room temperature for up to one month.
Now, to assemble the parfaits, you'll need:
Small mason jar or any smaller airtight container with a tight-fitting lid
Greek yogurt (I used plain; use your preferred flavor)
- Make sure your container is clean.
- Put one scoop (about two tablespoons) of yogurt in the bottom of the container.
- Drizzle honey or agave nectar over, if desired.
- Sprinkle about two tablespoons of Maple-Almond Granola over.
- Repeat steps 2-4.
- Cover and put in your refrigerator until you're ready to serve and/or eat.