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Summer fruit and yogurt parfait with homemade granola

Summer fruit and yogurt parfait with homemade granola
Mel Melcon / Los Angeles Times

“Brunch is cheerful, sociable and inciting,” wrote Guy Beringer in Britain’s 1895 Hunter’s Weekly, in an article titled “Brunch: A Plea.” “It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow ... Read more

Total time: 1 hour, plus cooling time for the granola | Serves 4

Homemade granola

  • 3 cups old-fashioned rolled oats
  • 1/4 cup plus 2 tablespoons wheat bran
  • 1 cup pecan halves
  • 1 cup sliced almonds
  • 1 1/2 cups unsweetened flaked coconut
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup dark brown sugar
  • 2/3 cup maple syrup or honey
  • 1/2 cup canola or vegetable oil
  • Dried fruit, cacao nibs or chocolate chips, if desired

Step 1Heat the oven to 350 degrees. In a large bowl, toss together the oats, wheat bran, pecans, almonds and coconut. Stir in the salt, cinnamon, nutmeg and brown sugar. Pour over the maple syrup and oil, mixing well to combine. Spread the mixture out onto a rimmed baking sheet lined with parchment paper and bake, stirring occasionally, until the mixture is toasted to a nice, even golden brown, about 45 minutes. Cool, then fold in the dried fruit, cacao nibs and/or chocolate chips to taste, if using. This makes about 2 quarts granola, more than is needed for the rest of the recipe; the granola will keep, sealed in an airtight container and stored in a cool, dry place, up to 2 weeks.

Summer fruit and yogurt parfait with granola

  • About 4 cups plain yogurt
  • About 4 cups granola
  • About 4 cups sliced summer fruit and berries

Step 1Spoon 2 to 3 tablespoons (depending on the size and diameter of the glass) of yogurt into each of 8 parfait, Champagne or similar glasses. Top each with 2 to 3 tablespoons of granola, then 2 to 3 tablespoons fruit. Repeat until the glasses are filled.

Note: Unsweetened flaked coconut can be found at select well-stocked supermarkets, as well as cooking stores and online. Sweetened shredded coconut may be substitued, but decrease the brown sugar slightly to account for the sweetness of the coconut and note that the coconut will brown more quickly in the oven.


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