Time 15m Yield 4 servings Number Of Ingredients 8 Steps:
For the fruit: Combine the blueberries, blackberries, strawberries, honey and vanilla extract in a bowl and stir. Let sit for at least 10 minutes. For the yogurt: Mix up the yogurt, honey and vanilla in a bowl. Layer some of the syrupy fruit on the bottom of 4 small mason jars, then top with a layer of yogurt. Repeat the layers. Serve immediately or chill until ready to serve.
Time 10m Number Of Ingredients 6 Steps:
Add strawberries, honey and vanilla to a small bowl and mash with the back of a fork until strawberries begin to break up and mixture resembles a chunky syrup. Divide the berry mixture evenly among four small mason jars or glasses. Spoon the yogurt on top, dividing equally. Sprinkle granola on top of the yogurt. Top with blueberries.
Time 1h5m Yield 8 servings Number Of Ingredients 17 Steps:
Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In a small saucepan, mix butter, honey and cinnamon. Cook over medium heat until blended, 3-4 minutes. Remove from heat; stir in vanilla. Pour over oat mixture; stir to coat., Spread evenly into a greased 15x10x1-in. baking pan. Bake until crisp and dark golden brown, 35-40 minutes, stirring every 10 minutes. Cool completely on a wire rack. Stir in dried fruit., In a small bowl, combine berries. Layer 1/4 cup of the berries, yogurt and granola into 8 parfait glasses. Repeat layers. Top with remaining berries.
Time 10m Number Of Ingredients 4 Steps:
Combine strawberries and sugar in a small bowl and let stand until the berries start to release juice, about 5 minutes. To assemble parfait, layer yogurt and the strawberries with their juice in a 2-cup container. Top with granola.
Time 25m Yield 4 parfaits, 4 serving(s) Number Of Ingredients 8 Steps:
In a small bowl, stir together the yogurt and vanilla pudding. Set aside. Heat a dry skillet over medium heat. Pour in the oats, and toast for about 1 minute, or until hot. Drizzle honey and sprinkle the cinnamon over the oats and continue to stir over medium heat until the oats are crispy and aromatic. Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the fruit, place a layer of fruit over the oats in each glass. Pour the yogurt pudding mixture over the fruit. Top with the rest of the fruit, and sprinkle with the rest of the toasted oats.
Time 5m Yield 4 servings Number Of Ingredients 3 Steps:
Wash and dry the berries; hull and cut strawberries into pieces, if using. Spoon a layer of yogurt into 4 individual glass bowls or parfait glasses. Add a layer of berries, and sprinkle with a layer of granola. Repeat the layering once or twice more, depending on the height of the bowl or glass, ending with a layer of granola.
Time 10m Yield 1 Number Of Ingredients 6 Steps:
Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.
Time 5m Yield 2 Number Of Ingredients 4 Steps:
Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.
Time 30m Yield 1 serving Number Of Ingredients 4 Steps:
In a jar, layer yogurt, granola, and berries. Top with honey (optional). Refrigerate up to 2 days. If you don’t want soggy granola, wait til you’re ready to eat the parfait to add it. Enjoy!
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
Heat a dry skillet over medium-high heat and add the oatmeal. Toast, stirring or shaking the pan, until the oatmeal begins to color and smell toasty. Transfer to a bowl and allow to cool. Stir into the yogurt along with 4 teaspoons of the honey or sugar, cover tightly and refrigerate overnight. The next day, combine the berries, remaining honey or sugar, lime juice and balsamic vinegar in a medium saucepan and bring to a boil over medium heat. Cook for 5 to 10 minutes, until the liquid is reduced and the berries have cooked down to a jamlike consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce. Spoon or pipe 1/4 cup of the yogurt/oatmeal mix into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the berry sauce. Make another 1/4 cup layer of yogurt on top of the berry sauce, and finish with another layer of berry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.
