Recipe courtesy of Bobby Flay
Episode: Bay City Brunch
Apricot-Yogurt Parfait with California Granola
Total:
1 hr 40 min
(includes cooling time)
Active:
35 min
Yield:
4 servings; 6 cups granola
Level:
Easy
Total:
1 hr 40 min
(includes cooling time)
Active:
35 min
Yield:
4 servings; 6 cups granola
Level:
Easy

Ingredients

California Granola
  • Nonstick cooking spray, for greasing
  • 3 cups old-fashioned rolled oats
  • 1 cup raw almonds, coarsely chopped
  • 1 cup raw walnuts, coarsely chopped
  • 1/4 pure clover honey
  • 1/4 cup canola oil
  • 1/4 cup extra-virgin California olive oil
  • 1/4 cup packed light-brown muscovado sugar
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 cup dried apricots, chopped
  • 1/4 cup raisins or dried cherries
Parfait
  • 1/4 cup apricot nectar
  • 6 ounces dried apricots
  • 6 tablespoons sugar
  • 3 cups low-fat or fat-free Greek yogurt

Directions

For the granola: Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with cooking spray or brush lightly with canola oil.

Combine the oats, almonds and walnuts in a large bowl. Combine the honey, canola oil, olive oil, sugar, syrup, vanilla, cinnamon and salt in a medium bowl and whisk until smooth. Add the wet ingredients to the dry and mix well until combined. Turn the mixture out onto an 11- by 7-inch jelly-roll pan, and spread into an even layer.

Bake, stirring and re-spreading the mixture into an even layer every 5 minutes, until the granola is light golden brown, about 45 minutes. Immediately turn the granola out onto another jelly-roll pan to cool and stop the cooking process. Stir in the apricots and raisins and then spread the granola evenly in the pan. Set on a wire rack and cool to room temperature. Loosen any dried granola with a spatula and store in an airtight container.

For the parfait: Combine the nectar, apricots, sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the apricots are soft, about 10 minutes. Transfer to a blender and blend until smooth. Transfer to a bowl and cover. Let the mixture chill in the fridge.

Fold the apricot puree into the yogurt (don't combine completely), and layer in parfait glasses with the California granola.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c
On Tonight
On Tonight

Good Eats

8pm | 7c

Good Eats: Reloaded

8:30pm | 7:30c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats: Reloaded

10:30pm | 9:30c
11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

12am | 11c

Good Eats: Reloaded

12:30am | 11:30c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats: Reloaded

2:30am | 1:30c
3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here