Continuing on with our Bobby Flay obsession, we tried some of his healthy brunch options last Sunday.
This yogurt parfait is delicious but also super easy, so it can be made quickly before work or any busy day.
Of course, Bobby makes everything from scratch but we found the lazy shortcuts. So I’ll show you both!
Our Easy Way:
Get Greek yogurt (or any yogurt really), top with prepackaged granola, diced apricots, and a drizzle of honey.
1/4 cup canola oil
- 1/4cup agave syrup
- 1/4cup clover honey
- 1teaspoon ground cinnamon
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats(not instant)
- 3/4 cup slivered almonds
- 1/2 cup raw sunflower seeds
- 1/2cup raw pumpkin seeds
- 1/2cup wheat germ
- 2tablespoons ground flax seed
- 1/4teaspoon salt
- 1 cup diced dried sweetened mango
- 1 pint 2-percent Greek yogurt
- Honey drizzle, for garnish
Preheat the oven to 325 degrees F. Line a 1/2-sheet pan with parchment paper or silpat.
Mix together the oil, agave syrup, honey, cinnamon, brown sugar, and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, wheat germ, flax seed, and salt in a large bowl. Add the wet mixture to the dry mixture and stir well to combine making sure everything is evenly coated. Spread the mixture evenly onto the prepared sheet pan and bake in the oven, stirring occasionally, until golden brown and crisp, about 25 to 30 minutes.
Remove from the oven and let cool slightly. While still warm, break into clumps. Add the dried fruit after it has cooled. Serve the yogurt in bowls and top with some of the granola and a drizzle of honey. Store the leftover granola in an airtight container in a cool place.