Yogurt and Granola Breakfast Parfaits

  • 1 cup Granola, see recipe below
  • 2 cups Vanilla yogurt
  • 3 cups Mixed berries: strawberries, raspberries and blueberries
  • 2 cup Maple syrup
Barbie's Granola
  • 4 cups Old–fashioned rolled oats
  • 2 cups Sweetened coconut flakes
  • 2 cups Sliced almonds
  • 1/2 cup Sunflower seeds
  • 1 cup Roasted unsalted cashews
  • 1/2 cup Good quality honey
  • 3/4 cup Canola oil
  • 1 1/2 Cups dried apricots, diced
  • 1 cup Dried cherries
  • 1 cup Dried cranberries


  1. Mix the oats, coconut flakes and all the nuts and seeds in a large bowl.
  2. In a small bowl mix together the honey and canola oil, and drizzle it over the oat mixture, mixing gently to combine.
  3. Line 2 rimmed baking sheets with parchment paper. Spread the mixture over the 2 sheets and bake in a 350°F oven until golden brown, about 20 minutes. Let cool. Add the dried apricots, cherries and cranberries.
  4. Place the amount you will need for a batch of parfaits in a small cast iron pan, and crisp it up on the barbecue for a few minutes before assembling.
  5. To assemble the parfaits, sprinkle a tablespoon of granola in the bottom of each parfait glass. Spoon in some yogurt, then fruit. Drizzle with maple syrup and top with more granola, and a single raspberry. Store leftover granola in an air tight container for up to 3 weeks.