COCONUT-GRANOLA YOGURT PARFAITS
Steps:
- Preheat oven to 325°. In a small saucepan, combine pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Stir in butter and brown sugar until sugar is dissolved. Remove from heat; stir in salt, spices and vanilla., In a large bowl, combine oats, coconut and cashews. Drizzle with pomegranate juice mixture; toss to combine. Transfer to a greased 15x10x1-in. baking pan, spreading evenly., Bake 20-25 minutes or until lightly browned, stirring halfway. Cool on a wire rack. When completely cooled, stir in cranberries and chocolate chips., For parfaits, in a bowl, mix yogurt, 4 tablespoons honey, lime zest and lime juice until blended. To serve, layer 1/4 cup yogurt mixture, 2 tablespoons granola, 3 tablespoons chopped apple and 1 tablespoon pomegranate seeds in each of eight parfait glass. Repeat layers. (Save remaining granola for another use; store in an airtight container.), Drizzle parfaits with remaining honey. Serve immediately.
Nutrition Facts : Calories 440 calories, Fat 15g fat (8g saturated fat), Cholesterol 7mg cholesterol, Sodium 236mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 5g fiber), Protein 20g protein.
MANGO AND COCONUT GRANOLA PARFAITS
This sweet summer parfait is not only quick and easy to make, it's also fresh, healthy and colorful. This is a parfait that your entire family will love, even the kids! Breakfast or snack, you won't feel guilty eating this fresh, healthy and delicious treat!
Provided by InspirationsFC
Categories Breakfast
Time 40m
Yield 2 Parfaits, 2 serving(s)
Number Of Ingredients 7
Steps:
- 1. For the granola: Preheat oven to 350 degrees F. Toss all together and place onto a cooking sheet. Bake for 30 minutes. Let cool.
- 2. In serving glasses, layer granola, yogurt, and fruit as desired. Serve immediately, or cover, and chill for up to 2 hours. Enjoy!
- Note: Store unused Coconut Granola in an airtight container at room temperature up to 2 weeks.
Nutrition Facts : Calories 2373.3, Fat 170.7, SaturatedFat 123.1, Sodium 45, Carbohydrate 199.4, Fiber 38.6, Sugar 67, Protein 38.4
COCONUT, CASHEW AND MANGO GRANOLA BARS
Packed with coconut, dried pineapple, candied ginger, mango and macadamia nuts, these tropical-inspired granola bars will be an oasis at snack time.
Provided by Food Network Kitchen
Time 3h45m
Yield 20 bars
Number Of Ingredients 14
Steps:
- For the base: Preheat the oven to 350 degrees F.
- Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the cashews, macadamia nuts, and coconut.
- For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
- Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the ginger, mango and pineapple. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
- Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.
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