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Yogurt Granola Trifle Recipe

Yogurt and Granola Trifle

Layering yogurt with granola and some caramelized pan-seared fruit turns simple granola and yogurt into a special breakfast dish. My favorite parfait fruit is bananas, but you can use almost any seasonal fruit (apples, pears, strawberries, pineapple). — Melissa d'Arabian

Yogurt and Granola Trifle

Yogurt and Granola Trifle


Serves 4

Yogurt Granola Trifle Recipe


For the Trifle
2 cups chopped caramelized seasonal fruit, recipe follows
2 cups Simple Homemade Granola, recipe follows
1 quart store-bought yogurt

For the Fruit
1 tablespoon butter
2 cups chopped seasonal fruit
Pinch of sugar
Pinch of salt
Juice of one orange

Honey-Maple Granola With Pecans
2 cups whole oats (not instant)
1/2 cup chopped pecans
1/2 cup crisped rice cereal
1/4 cup wheat germ or milled flaxseeds
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
2 tablespoons vegetable oil
3 tablespoons honey
2 tablespoons maple syrup
1 teaspoon vanilla extract


In a small trifle bowl, layer the fruit, granola, and yogurt in two layers, starting with the fruit on the bottom then granola followed by yogurt. Chill for 15 minutes or up to a few hours, and then serve either for dessert or for breakfast.

Melt the butter in a skillet, then add the fruit and cook until it begins to brown. Add a sprinkle of sugar, pinch of salt, and the juice of an orange. Cook just a few minutes until the fruit looks sweet and glazed, cool off for a minute or two before adding to trifle.

Preheat the oven to 300 degrees F.

Stir the oats, pecans, rice cereal, wheat germ, cinnamon, ginger, and salt together in a large bowl. Whisk the oil, honey, maple syrup, vanilla, and 2 tablespoons water together in a small bowl. Pour the honey mixture over the oat mixture and use a wooden spoon to stir it all together, using your fingers to thoroughly coat the ingredients.

Spread the granola out onto a rimmed baking sheet and bake until dry, crisp, and golden, 30 to 35 minutes, using a spatula to push the granola around the pan every 10 minutes or so. Remove from the oven and cool completely before transferring to an airtight container (the granola can be stored for up to one week).

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