Raspberry Jam and Yogurt Parfaits with Pistachio, Pecan, and Coconut Granola
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Ingredients & Equipment
What we send
- 1 cupoats
- 3 tablespoonspistachios
- 1/4 cupchopped pecans
- 1 ouncecoconut flakes
- 1/4 teaspoonground cinnamon
- 4 packetsunsalted butter
- 3 tablespoonslight brown sugar
- 1/2 ouncehoney
- 2 tablespoonspuffed quinoa
- 3 tablespoonsdried mixed berries
- 3 containersnonfat Greek yogurt
- 2 ouncesraspberry-redcurrant preserves
- 1parchment paper
What You’ll Need
- kosher salt
- baking sheet
- 8" small pan
- Tree Nuts
Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, stir together oats, pistachios, pecans, coconut flakes, cinnamon, and ¼ teaspoon salt to combine.
Place a small pan over medium-low heat, then add butter, brown sugar, and half of honey (save remainder for Step 4). Cook, stirring, until sugar has just dissolved and butter is foamy, 3-4 minutes, then remove pan from heat. Add butter–brown sugar mixture to bowl with oat mixture and stir to thoroughly combine.
Transfer granola to prepared baking sheet and spread in an even layer. Bake until light golden, 10 minutes. Stir to combine, then spread in an even layer; continue baking until dry, golden, and crisp, 5-10 minutes more. Add puffed quinoa and dried berries. Stir to combine, then push into a circle in center of baking sheet. Set aside to cool slightly, about 15 minutes.
Finish Greek yogurt
While granola cools, in a medium bowl, whisk together Greek yogurt and remaining honey to combine.
Assemble and plate parfaits
Once granola has cooled, layer serving bowls or clear glasses with Greek yogurt, raspberry-redcurrant preserves, and granola; repeat layers as desired. Or, if you prefer, sprinkle and swirl the toppings over the yogurt for an easy bowl. Enjoy!