Ultimate Yogurt Parfaits with Homemade Granola

A couple of Wednesdays ago, my afternoon 'to do' list ran about like this:

- go to gym; arrive in time to watch Tyler's Ultimate on the Food Network during my workout

- pick up farm box

- go home and make granola. I was going to be seeing my brother the next day and I often give him some of my homemade granola. Since baking the Granola Grabber cookies with TWD in the fall, I've been making my own granola. Commercial granolas can be filled with fat and sugars, and by making my own I make it with the ingredients that I choose. The recipe I've been using is really good; a lot less sweet than most store-bought (and most recipes), it lets the flavors of the fruit and nuts shine through. I'm glad to avoid a big shot of sugar in my morning cereal.

So anyway, I got to the gym and the Tyler's Ultimate episode was ""Saturday Breakfast", including granola parfaits. He made the granola and then the other parfait elements. What luck that the episode just happened to fit my plans for that afternoon! I made [this new granola recipe] that day and the parfaits on Saturday.

Granola notes:

I made the granola recipe from Tyler's show, but it turns out that the recipe Tyler made is credited so someone else. The rest of the parfait - the syrup and the yogurt - are Tyler's [I edited that last sentence to make it a little clearer; this was not my own usual granola recipe]

I made a few changes, mostly to boost the nutritional profile:

- used chopped walnuts not almonds

- replaced the flax seeds with wheat germ. Flax seed is a little hard for us to break down as we eat it, so ground flaxmeal is a better bet nutritionally. But the omega-3s can deteriorate with heat, so I've read that it's better to add flax once the granola is cooked. Or if you make the parfaits, you could stir the flaxmeal into the yogurt. I make sure to have a serving of flaxmeal every day.

- cut the brown sugar in half and added 1/4 cup water to the liquids

- used extra light flavor olive oil for the oil

- For the fruit, I stirred in what I like - 1 1/2 cups of a mixture: golden raisins, dried cherries, dried blueberries, and raisins. I left off the banana chips and dried apricots.

granola verdict:

I did a good job of cutting the sugar, because this granola had just the merest hint of sweetness. Because of its long bake time, the walnuts had a deep toasted flavor which was delicious with the crispy oats and the sweetness of the dried fruit.

I like adding the dried fruit after the granola was cooked - the fruit stayed nice and tender.

I'm thrilled with this new granola, but if you are wanting sweeter granola, add the full amount of brown sugar. This recipe doesn't make a clumpy-style granola - there's not enough of the liquid ingredients.

Parfait notes:

- I prepared a 1/3 recipe of the sauce and the lemon-yogurt.

- There was a partial package of mixed berries in the freezer and I filled in with some frozen wild blueberries. I used a Meyer lemon the berry sauce.

- On the show, Tyler used plain yogurt, but the written recipe calls for vanilla yogurt. I used about 1/2 cup of plain - nonfat Sigghi thinned with a little nonfat Plain Greek Yogurt - and stirred in a splash of Meyer lemon juice and a pinch of its zest. You can make it sweeter by using the vanilla yogurt.

This Icelandic-style yogurt is very thick and packed with protein. Since it's expensive, I use it judiciously.

parfait verdict:

This was a delicious breakfast. The sweet berry sauce was enough to balance the tart unsweetened lemon yogurt, and the granola added texture. Healthy and very delicious!

I'm submitting this post to Tyler Florence Fridays. Check out the roundup to see which of Tyler's yummy recipes have been cooked up this week!