1. Preheat oven to 300. Line 2 rimmed baking sheets with parchment paper.
2. In a large bowl, combine the oats, almonds, pecans, hazelnuts and coconut. Add honey, coconut oil, maple syrup, cinnamon and salt and stir to combine. Spread granola in an even layer on the prepared baking sheets and bake for 45 minutes. Once out of the oven, allow the granola to come to room temperature.
3. Scoop yogurt into glasses or parfait cups and drizzle with agave. Top with granola and berries. Repeat with one more layer of yogurt, agave, granola and berries.
Cinnamon and Mixed Nut Granola with Yogurt and Berries
Serves 8-10
All you need:
Granola
2 cups rolled oats (gluten-free or regular)
1 cup slivered almonds
1 cup pecan halves
1 cup hazelnuts (if you can’t find these, just add more almonds)
1 cup unsweetened shredded coconut
1/2 cup honey
1/2 cup melted coconut oil
1/4 cup pure maple syrup
1 tablespoon ground cinnamon
1 teaspoon kosher salt
4 cups plain Greek yogurt
1 pint raspberries
1 pint blackberries
Agave nectar, for drizzling
All you do:
1. Preheat oven to 300. Line 2 rimmed baking sheets with parchment paper.
2. In a large bowl, combine the oats, almonds, pecans, hazelnuts and coconut. Add honey, coconut oil, maple syrup, cinnamon and salt and stir to combine. Spread granola in an even layer on the prepared baking sheets and bake for 45 minutes. Once out of the oven, allow the granola to come to room temperature.
3. Scoop yogurt into glasses or parfait cups and drizzle with agave. Top with granola and berries. Repeat with one more layer of yogurt, agave, granola and berries.