Raspberry Breakfast Parfaits

  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 25 mins 350°F
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Raspberry Breakfast Parfaits
Ingredients
 
Nonstick cooking spray
4
cups regular rolled oats
1/3
cup shredded coconut
1/4
cup sliced almonds
1/4
cup dry-roasted unsalted sunflower kernels
1/4
cup honey
3
tablespoons canola oil
2
tablespoons packed brown sugar
1/2
teaspoon ground cinnamon
1
cup plain fat-free yogurt
2
tablespoons orange marmalade
1
cup fresh raspberries
 
Fresh raspberries (optional)
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.

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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