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Breakfast Fruit Crunch

Source of Recipe

From "Barefoot Contessa at Home" by Ina Garten


Recipe Introduction

"Brussels is one of my favorite cities and Pain Quotidien, which started there and now has shops in New York and L.A., is one of my favorite restaurants. One Sunday morning, everyone there was having what looked like ice cream sundaes for breakfast so, of course, I had to order one. It turned out to be a delicious�and healthy!�parfait of fresh fruit, yogurt, and granola."

List of Ingredients

◦ 1 cup old-fashioned or quick-cooking (not instant) oatmeal
◦ � cup sweetened, shredded coconut
◦ � cup sliced or slivered almonds
◦ 3 tablespoons vegetable oil
◦ 2 tablespoons honey
◦ 8 to 10 strawberries, diced
◦ � cup blueberries
◦ � fresh pineapple, preferably golden, diced
◦ 2 cups plain yogurt


Recipe

Preheat the oven to 350� F.

To make the granola, toss the oatmeal, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a metal spatula, until the mixture turns an even golden brown, about 20 minutes. Remove the granola from the oven, scrape the pan with the spatula to loosen the granola, and allow to cool, stirring once.

Combine the strawberries, blueberries, and pineapple in a bowl. In four parfait glasses or tall glasses, alternately layer half the fruit, then half the yogurt, and sprinkle with the cooled granola. Repeat with a second layer of fruit, yogurt, and granola.

Serves 4





❧ Golden pineapples are a variety that is sweeter than regular pineapples. You can find them all year round in grocery and specialty produce stores.