Nutty Breakfast Parfait
Prepare the granola ahead of time and then simply add the yogurt and fresh fruit when you're ready to eat.
1-1/2 cups (375 mL) old-fashioned rolled oats
1/2 cup (125 mL) walnuts, coarsely chopped
1/3 cup (75 mL) pure maple syrup, divided
2 tsp (10 mL) butter
2 cups (500 mL) sliced hulled strawberries
2 cups (500 mL) thinly sliced, peeled peaches
1 cup (250 mL) blueberries
1 cup (250 mL) cubed peeled kiwifruit (about 3)
2 cups (500 mL) non-fat plain yogurt
Mix oats and walnuts in 13 x 9 x 2-inch (33 x 23 x 5 cm) baking pan. Combine 1/4 cup (50 mL) of the maple syrup and butter in small heavy saucepan. Bring to boil. Pour maple syrup mixture over oat mixture; stir to blend well. Bake 10 minutes at 375°F (190°C) oven, stirring occasionally. Bake until mixture is golden and crisp, stirring occasionally, about 8 minutes longer. Cool granola completely in pan. (Can be prepared one week ahead. Store in airtight container at room temperature.)
Gently toss strawberries, peaches, blueberries, kiwifruit and remaining maple syrup in large bowl to blend. Divide half of the fruit mixture among 6 parfait or wine glasses. Sprinkle each parfait with half the granola mixture, dividing equally. Top each with half of the yogourt. Repeat layers. Serve immediately.
Makes 6 servings
