Where have I been? It’s August and my last post was back at the beginning of June. Since I last posted, I’ve taught over 30 cooking classes. The bulk of these classes were Kids Classes that I taught at Cooking Uptown here in Charlotte. In June, we offered four week-long courses for 9-13 year olds and then in July, we offered three week-long courses for 14-17 year olds. The courses were a great success (check out the press on WSOC-TV, WCNC, and in Southpark Magazine) and I have a new-found respect for parents everywhere. I have a better understanding of how you do it, but I still am in awe over how you do anything else!
With all that has gone on the past two months, something had to give and unfortunately it was my blog. Fortunately my schedule is clearing up and I’m looking forward to having the time to share some recipes that I have enjoyed this summer with you.
Since (sigh…) the end of summer is right around the corner, I thought I would post this recipe for Back to School Breakfast Parfaits that I shared on WCNC’s Charlotte Today show this morning (click here for the video featuring several young helpers!). It’s a perfect recipe for busy parents, easy enough for kids to make and it’s also downright delicious. So even if you aren’t trying to feed a family of four a healthy breakfast or snack, I think you’ll enjoy having this recipe in your back pocket. The granola can be stored in an airtight container for up to one week or can be frozen for one month. In preparation for kids heading back to school and the energy you will need to get them there I suggest you make a big batch. Happy cooking!
Breakfast Parfaits – Printer Friendly Recipes
2 cups mixed berries, washed and sliced if large
4 (6-ounce) containers vanilla yogurt
½ cup homemade granola (recipe follows)
Special Equipment: 4 small glasses or small bowls, preferably clear so that you can see the layers
Before assembling the parfaits, have all of your ingredients ready to go. To assemble a parfait, spoon half a container of yogurt into a glass or small bowl. Sprinkle with ¼ cup of berries. Spoon the remaining yogurt over the berries and top with another ¼ cup of berries. Sprinkle two tablespoons of granola on top of the berries. Repeat with the remaining glasses or small bowls. Serve and enjoy!
Note: Top your parfait with whipped cream for a delicious dessert!
Makes about 2 cups
1 1/4 cups rolled oats
1/4 cup slivered almonds
1/2 cup roughly chopped pecans
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons maple syrup, honey, or agave syrup
2 tablespoons canola oil
1/3 cup chopped dried fruit (optional)
Preheat the oven to 350 degrees. Put a rack in the bottom and top third of the oven.
Combine all the ingredients except the dried fruit in a large bowl, adding the maple syrup and canola oil last. Stir to combine and then spread the granola out on a large baking sheet.
Place the baking sheet on the top rack of the oven and cook for five minutes. Remove the baking sheet from the oven and use a spatula to toss the granola. Return the baking sheet to the lower rack of the oven and bake for another 5 minutes. Keep checking at 5 minute intervals until the granola is golden brown.
Remove the granola from oven and let it cool on the baking sheet atop a wire rack. Add dried fruit if using and then store the granola in an airtight container. Granola can be made 1 week ahead and kept in an airtight container at room temperature. It can also be frozen for one month.