Easy Breakfast Parfait

Don't boo and hiss,  this packed full of flavor and texture!  So anyway, a few weeks ago, I happened to catch the Neely's making this for breakfast.  I've always wanted to try and make my own granola and who knew it could be so easy and so versitile.  Who knew sleepy teenagers would wander in the kitchen early on a Saturday morning asking, "What smells so good? It woke me up."  

Doesn't it look like dessert?  Don't let this parfait fool you, it's fat-free, filling but doesn't bog you down like the usual breakfast fare.

Granola:

3 cups old-fashioned oats

2 cups unsweetened shredded coconut

1 cup chopped dried apricots (quarter each apricot)
1/2 cup coarsely chopped raw pecans or walnuts
1/4 cup brown sugar
3 tablespoons canola oil
3 tablespoons Steen's Pure Cane Syrup or real maple syrup
1 teaspoon pure vanilla extract
1/4 teaspoon Kosher salt

Preheat oven to 325 degrees F.

Toss the oats, coconut, apricots and pecans in a large bowl. In another bowl, whisk together the brown sugar, canola oil, cane or maple syrup, vanilla, and  Kosher salt.  Drizzle the syrup mixture over the oat mixture. Use your hands and toss well, to make sure everything is evenly coated. 

Spread the mixture in an even layer on a rimmed baking sheet. Bake for about 15 minutes, stirring/turning the mixture halfway through so the granola will cook evenly.Remove from the oven and place in a large bowl or storage container so it will stop cooking and allow to cool before serving.

Yogurt:

2 cups plain Greek yogurt
3 tablespoons honey
1/4 teaspoon ground cinnamon

Combine the yogurt, honey, and cinnamon in a bowl.

To Assemble:

Place a spoonful or two in the bottom of a glass then layer with a spoonful or two of the yogurt mixture.

Gorgeous and easy, give it a drive around the block!