El Chorro's Yogurt Parfait

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by Chef Charles Kassels, El Chorro

GMAZ interview by Kaley O'Kelley

Posted on May 9, 2013 at 11:46 AM

Updated Thursday, May 9 at 12:00 PM

Granola ingredients
1/4 lb. Pumpkin seeds
1/4 lb. Hazlenuts
1/4 lb. Pecans
1/4 lb. Walnuts
1/4 lb. Almonds
1/4 lb. Dried cherries
1/4 lb. Dried apricots, diced
1/4 lb. Macadamia nuts
1/2 lb. Oats, rolled
1 1/2 oz. Melted butter
1 cup Maple syrup
Pinch of cinnamon
1/2 Orange, zested

Parfait ingredients
1 cup Greek yogurt, non-fat
1 cup Assorted fresh berries
1 banana

Instructions - Granola
Melt butter with maple syrup, cinnamon and orange zest.

Toss with dry ingredients.

Roast at 250 degrees for 1 and ½ hours.

Instructions - Parfait
In a large-mouth glass, layer granola, yogurt and berries.

Repeat 2 times for 3 layers total.

Top with sliced banana.

Reserve leftover granola in air-tight container. It will hold for two weeks.

 

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