Best Granola Yogurt Parfaits Recipes

PUMPKIN GRANOLA AND ORANGE-CRANBERRY JAM WITH MAPLE YOGURT PARFAITS

Steps:

• Special equipment: 4 parfait glasses
• For the pumpkin granola: Preheat the oven to 325 degrees F. Line a half sheet pan with parchment paper and lightly spray with nonstick spray; set aside.
• Put the oats, seeds and nuts in a large bowl. Combine the pumpkin puree, sugar, maple syrup, oil and pumpkin pie spice in a medium saucepan and bring to a boil over medium heat and let it cook for 1 minute longer, whisking occasionally. Remove from the heat and stir in the vanilla extract.
• Pour the wet ingredients over the oat mixture and stir until the oats are fully coated. The mixture will be pretty wet. Evenly spread the mixture, in a single layer, onto the prepared baking sheet. Bake for 20 minutes, then stir and bake for an additional 15-20 minutes or until the granola is golden brown and crisp. Cool on a baking rack. Transfer to a bowl and stir in the cranberries, if using. Store leftovers in an airtight container in a cool, dark, place, for up to 1 week.
• For the orange cranberry jam: Combine the orange juice and zest, and the sugar in a medium saucepan and bring to a boil over high heat. Cook until the sugar has melted. Add the cranberries, reduce the heat so the mixture simmers, and cook until the cranberries pop and the mixture thickens slightly (it will thicken much more as it cools), about 10 minutes. Transfer to a bowl and let cool. Makes about 2 cups; store leftovers in the refrigerator, covered, for 2 weeks.
• For the maple yogurt: Whisk together the yogurt and 2 tablespoons maple syrup until smooth; taste, and add more maple syrup if you'd like it sweeter. Chill.
• To assemble the parfaits: Dollop 1/4 cup maple yogurt in the bottoms of 4 parfait glasses. Follow that with about 1/4 cup of pumpkin granola, another 1/4 cup of yogurt, about 2 tablespoons of orange cranberry jam, then a little more yogurt and a few more tablespoons of granola. Drizzle over some Pumpkin Spice Syrup, if using. Serve.
• Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes.
• Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.
• Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes.
• Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.

COCONUT-GRANOLA YOGURT PARFAITS

Steps:

• Preheat oven to 325°. In a small saucepan, combine pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Stir in butter and brown sugar until sugar is dissolved. Remove from heat; stir in salt, spices and vanilla., In a large bowl, combine oats, coconut and cashews. Drizzle with pomegranate juice mixture; toss to combine. Transfer to a greased 15x10x1-in. baking pan, spreading evenly., Bake 20-25 minutes or until lightly browned, stirring halfway. Cool on a wire rack. When completely cooled, stir in cranberries and chocolate chips., For parfaits, in a bowl, mix yogurt, 4 tablespoons honey, lime zest and lime juice until blended. To serve, layer 1/4 cup yogurt mixture, 2 tablespoons granola, 3 tablespoons chopped apple and 1 tablespoon pomegranate seeds in each of eight parfait glass. Repeat layers. (Save remaining granola for another use; store in an airtight container.), Drizzle parfaits with remaining honey. Serve immediately.

YOGURT-GRANOLA PARFAITS WITH BERRIES

Steps:

• In each of 2 clear 8-ounce dishes (or use 2 martini glasses or wine goblets for a more elegant touch), spoon one-third of the yogurt from 1 container, 2 tablespoons of the berries and 1 tablespoon of the granola; repeat layers 2 more times. Garnish each serving with a mint leaf, if desired. Serve immediately.

GRANOLA YOGURT PARFAITS

Steps:

• Line a strainer with four layers of cheesecloth or one coffee filter and place over a large bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. , Remove yogurt from cheesecloth and discard liquid from bowl. In another bowl, combine the yogurt, orange juice, honey, vanilla and orange zest. Cover and refrigerate until serving., For granola, in a large bowl, combine oats and walnuts. Combine the brown sugar, honey, oil, vanilla and salt; pour over oat mixture and toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake at 300° for 25-30 minutes or until golden brown, stirring twice. Cool on a wire rack. Transfer to a large bowl; stir in cranberries. Store in an airtight container., To serve, alternate layers of yogurt and granola in six parfait glasses.