Sunflower Granola Breakfast Parfaits

Sunflower Granola Breakfast Parfaits Recipe
Photo: Johnny Autry; Styling: Cindy Barr
To make this portable breakfast a snap, prepare the granola in advance and store it in an airtight container. Be sure to keep a close eye on the broiler so the granola doesn't burn. You can also sub pitted fresh cherries or any ripe berry for the raspberries.

Yield:

Serves 8

Recipe from

Nutritional Information

Calories 235
Fat 10.6 g
Satfat 3.3 g
Monofat 2.5 g
Polyfat 4.1 g
Protein 14 g
Carbohydrate 23.2 g
Fiber 4.9 g
Cholesterol 8 mg
Iron 1.3 mg
Sodium 150 mg
Calcium 98 mg

Ingredients

1 cup old-fashioned rolled oats
1/4 cup raw sunflower seed kernels
1/4 cup shredded sweetened coconut
1/4 cup chopped walnuts
1/4 cup flaxseed meal
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter, melted
2 tablespoons honey
1/2 teaspoon vanilla extract
4 cups plain fat-free Greek yogurt
2 cups raspberries

Preparation

1. Place oven rack on middle shelf, about 10 inches below broiler. Preheat broiler to high.

2. Combine first 7 ingredients on a baking sheet; toss well. Broil 3 minutes or until lightly toasted, stirring every 1 minute. Combine butter, honey, and vanilla in a small bowl. Drizzle butter mixture over oat mixture; toss to coat. Broil granola an additional 2 minutes or until well toasted, stirring after 1 minute. Remove granola from oven; cool on pan 8 minutes, stirring occasionally.

3. Spoon 1/2 cup yogurt into each of 8 bowls. Top with about 1/3 cup granola and about 1/4 cup berries.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Mary Drennen,

June 2013
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