Sunflower Granola Breakfast Parfaits

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 10.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 4.1g
  • Protein: 14g
  • Carbohydrate: 23.2g
  • Fiber: 4.9g
  • Cholesterol: 8mg
  • Iron: 1.3mg
  • Sodium: 150mg
  • Calcium: 98mg

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. 1. Place oven rack on middle shelf, about 10 inches below broiler. Preheat broiler to high.
  2. 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. 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.

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