Summer fruit and yogurt parfait with homemade granola

Time 1 hour
Yields Serves 4
Summer fruit and yogurt parfait with homemade granola
(Mel Melcon, Los Angeles Times)

Homemade granola


Heat the oven to 350 degrees. In a large bowl, toss together the oats, wheat bran, pecans, almonds and coconut. Stir in the salt, cinnamon, nutmeg and brown sugar. Pour over the maple syrup and oil, mixing well to combine. Spread the mixture out onto a rimmed baking sheet lined with parchment paper and bake, stirring occasionally, until the mixture is toasted to a nice, even golden brown, about 45 minutes. Cool, then fold in the dried fruit, cacao nibs and/or chocolate chips to taste, if using. This makes about 2 quarts granola, more than is needed for the rest of the recipe; the granola will keep, sealed in an airtight container and stored in a cool, dry place, up to 2 weeks.

Summer fruit and yogurt parfait with granola


Spoon 2 to 3 tablespoons (depending on the size and diameter of the glass) of yogurt into each of 8 parfait, Champagne or similar glasses. Top each with 2 to 3 tablespoons of granola, then 2 to 3 tablespoons fruit. Repeat until the glasses are filled.

Unsweetened flaked coconut can be found at select well-stocked supermarkets, as well as cooking stores and online. Sweetened shredded coconut may be substitued, but decrease the brown sugar slightly to account for the sweetness of the coconut and note that the coconut will brown more quickly in the oven.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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