Raspberry Breakfast Parfaits

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 25 mins 350°F

Raspberry Breakfast Parfaits

Directions

  1. Preheat oven to 350 degrees F. Coat a 15x10x1-inch baking pan with nonstick cooking spray. To make granola,* in a medium bowl combine oats, coconut, almonds, and sunflower kernels. In a small bowl combine honey, oil, brown sugar, and cinnamon. Drizzle honey mixture over oat mixture. Stir until oats are coated.
  2. Spread oat-honey mixture evenly in prepared pan. Bake about 25 minutes or until lightly browned, stirring twice.
  3. Line a large baking sheet with foil or parchment paper. Spread granola onto prepared baking sheet. Set aside to cool. Store in an airtight container at room temperature for up to 1 week.
  4. To make parfaits, in a small bowl combine yogurt and marmalade.
  5. Place about 2 tablespoons of the raspberries in each of four 10-ounce glasses. Add about 2 tablespoons of the yogurt mixture to each glass. If desired, stir gently to mix. Add about 2 tablespoons of the granola to each glass. Repeat layers, but do not stir. If desired, top with additional raspberries.

From the Test Kitchen

*

If you don't have time to make the granola, substitute your favorite healthful purchased granola.

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Nutrition Facts (Raspberry Breakfast Parfaits)

  • Per serving:
  • 196 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 1 mg chol.,
  • 59 mg sodium,
  • 32 g carb.,
  • 4 g fiber,
  • 18 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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