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GRANOLA - Apricot-Yogurt Parfait with California Granola (Bobby)
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Yield: 4 servings; 6 cups granola
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| Apricot-Yogurt Parfait with California Granola Recipe courtesy Bobby Flay Total Time: 1 hr 50 min Prep: 35 min |Inactive Prep: 30 min |Cook: 45 min Level:Easy INGREDIENTS CALIFORNIA GRANOLA: Nonstick cooking spray, for greasing | |
| 3 cups | old-fashioned rolled oats |
| 1 cup | raw almonds, coarsely chopped |
| 1 cup | raw walnuts, coarsely chopped |
| 1/4 pure clover honey | |
| 1/4 cup | canola oil |
| 1/4 cup | extra-virgin California olive oil |
| 1/4 cup | packed light-brown muscovado sugar |
| 3 tablespoons | pure maple syrup |
| 1/2 teaspoon | pure vanilla extract |
| 1/4 teaspoon | ground cinnamon |
| 1/4 teaspoon | fine sea salt |
| 1/4 cup | dried apricots, chopped |
| 1/4 cup | raisins |
| dried cherries, alternative | |
| PARFAIT: | |
| 1/4 cup | apricot nectar |
| 6 ounces | dried apricots |
| 6 tablespoons | sugar |
| 3 cups | low-fat or fat-free Greek yogurt |
DIRECTIONS
For the granola: Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with cooking spray or brush lightly with canola oil.
Combine the oats, almonds and walnuts in a large bowl. Combine the honey, canola oil, olive oil, sugar, syrup, vanilla, cinnamon and salt in a medium bowl and whisk until smooth. Add the wet ingredients to the dry and mix well until combined. Turn the mixture out onto an 11- by 7-inch jelly-roll pan, and spread into an even layer.
Bake, stirring and re-spreading the mixture into an even layer every 5 minutes, until the granola is light golden brown, about 45 minutes. Immediately turn the granola out onto another jelly-roll pan to cool and stop the cooking process. Stir in the apricots and raisins and then spread the granola evenly in the pan. Set on a wire rack and cool to room temperature. Loosen any dried granola with a spatula and
Printable Area
Page 2 of 2Apricot-Yogurt Parfait with California Granola (cont.)
DIRECTIONS (CONT.)
store in an airtight container.
For the parfait: Combine the nectar, apricots, sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the apricots are soft, about 10 minutes. Transfer to a blender and blend until smooth. Transfer to a bowl and cover. Let the mixture chill in the fridge.
Fold the apricot puree into the yogurt (don't combine completely), and layer in parfait glasses with the California granola.
© Recipe courtesy Bobby Flay
Printed on August 9, 2013 from http://www.cookingchanneltv.com/recipes/bobby-flay/apricot-yogurt-parfait-with-california-granola.print.html
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