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I know the whole granola yogurt parfait is so…oh, so 90’s. But I couldn’t help myself. The layers just looked so pretty in the glass. And really, do I need an excuse to add yogurt to anything? You may pass up on the parfaits if you must, but please, please don’t miss the chance to make this granola! I have eaten almost nothing else all week. This is part of my continuing quest to streamline weekday breakfasts in our household, and it’s a home run. I can see myself happily digging into my little bowl of granola for months to come. With little tweaks for the seasons – maybe swapping out the nuts and dried fruits for others, maybe adding a touch of warm spices to ever-so-slightly change the flavor profile. The base recipe, though, is pretty close to perfect. It uses olive oil instead of butter or other fats. Maple syrup is the primary sweetener instead of honey. And the crunch ratio is exactly right. Best part? It takes about two minutes of your time.


Make granola at home once, and you will wonder how you ever bought a bag of the flavorless stuff from the store. This is my contribution towards bettering your life. There’s no turning back now.


Maple Pecan Olive Oil Granola (and maybe Yogurt Berry Parfaits)

Adapted slightly from Early Birds Foods

3 cups old fashioned rolled oats (not the quick cooking kind)

1 1/4 cups raw pecans

1 cup raw pumpkin seeds

1 cup raw sunflower seeds

1/4 cup golden raisins

1/4 cup dried currants

3/4 cup pure maple syrup

1/2 cup extra virgin olive oil

1/3 cup light brown sugar

1 tsp fine sea salt

Heat oven to 325 degrees. Combine the dry ingredients in a rimmed baking sheet. Add the maple syrup, oil, brown sugar and salt and stir until well incorporated. Bake for 45 minutes until toasted and golden, stirring every 15 minutes so ingredients don’t clump too much. (If you like larger clumps in your granola, stir less often.) Remove from the oven and let cool completely before transferring to an airtight container.

To make parfaits with this granola, layer with thick yogurt (or ricotta!), and your choice of sliced berries. I used strawberries, and snuck a layer of roasted strawberries (with some balsamic vinegar) in between for an extra dimension.