Granola Parfait

5 cups rolled oats

1/4 cup wheat germ

1/2 cup mixed halved walnuts, pecans and almonds

11/2 cups sweetened shredded coconut

1/2 cup sesame seeds

1/4 cup sunflower seeds

1/4 tablespoons cinnamon

1/4 teaspoon grated nutmeg

1/2 teaspoon kosher (coarse) salt 

1/2 cup honey

12 tablespoons butter, melted Vegetable oil, to coat the baking sheets

3/4 cup prunes,

sliced 3/4 cup dried apricots,

sliced 1/2 cup dried cranberries

1 cup yogurt (flavored or unflavored)

1/2 cup blueberries

1/2 cup sliced strawberries
 

 

In a very large bowl, combine the grains, nuts, coconut, seeds, and spices. Mix with your hands. Drizzle in the honey and melted butter and stir with a spoon. Spread on 2 large baking sheets that have been lightly sprayed with vegetable oil, pressing lightly until mixture is 1/2 inch thick.

Bake in a preheated 350-degree oven for 15 minutes. (Granola should be a deep brown, but don't let it burn.)

Remove baking sheets from oven, Break granola into, large pieces, turn them over, and bake 5 more minutes.

Break granola into small chunks and place in the large bowl. Let cool completely. Add the prunes, apricots, and cranberries. 

In stemmed glasses, layer the granola, yogurt, blueberries, and strawberries, repeating the layers once. Store leftover granola in a brown paper bag at room temperature for up to 5 days.