Cookbook

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Yogurt Parfaits

Ingredients:

• 1 32 oz container of whole milk plain yogurt
• 1-2 Tbs. honey or maple syrup
• 1 lb. of fresh or frozen berries
• 1 1/2 – 2 cups of granola or nutty nuggets (for homemade granola, see below)

Instructions:

• Prepare the night before for frozen berries, or in the morning for fresh.
• Add honey/syrup to the container of yogurt. Stir well.
• In a mason jar, layer yogurt and berries. Top with granola.
• Can keep in the refrigerator for several days. (The granola will get soggy. Add in the morning if you have refrigerated overnight.

Homemade Granola

Ingredients:

• 1 cup pecans (or walnuts, almonds, etc)
• 1 cup rolled oats
• 1/4 tsp sea salt
• 1/4 cup unsweetened shredded coconut
• 1/4 cup maple syrup
• 2 tsp vanilla extract
• 1/4 cup coconut oil, melted

Instructions:

• Preheat the oven to 350 degrees and oil a baking sheet or line with parchment paper.
• In a food processor, pulse the pecans until they are broken up, but not the texture of flour.
• Add the oats and salt and pulse 10-15 times.
• Transfer the oat mixture into a medium bowl. Add all other ingredients and stir.
• Pour the granola onto baking sheet. Press into a thin layer making sure that there are no holes where the parchment paper shows. It will look like a sheet of granola bars. This is what makes it chunky.
• Bake 12-15 minutes, until the edges are slightly browned. Remove the pan from the oven and let it cool for at least 15 minutes.
• After 15 minutes are up, break up the granola with your hands into whatever size chunks you desire. If the bottom of the granola is still moist, flip the pieces and allow it to cool additional time. Store it in an airtight container for two to three weeks.

from: https://www.simplysissom.com/simpleyogurtparfaits/ and https://www.simplysissom.com/crunchychunkygranola/