Yogurt parfaits are one of my favorite treats - both to eat and to serve to guests. There's always been one problem though - the yogurt makes the granola soggy, almost immediately. Knowing there had to be a solution to the problem of soft granola in parfaits - I set out to find it. Turns out - the answer is ... granola wedges.
If you layer the granola and fruit between layers of creamy yogurt, the granola will inevitably get soggy. If you limit the amount of granola that has contact with the yogurt though - the granola stays crispy and crunchy. One problem solved. The next issue that I had to figure out was how to make the granola crispy enough to hold together and stand up on its own.
My research proved that the keys to crispy granola that sticks together so it can be cut into wedges is maple syrup and longer baking times. Thanks to all of the test batches that it took me to figure this out, I now have A LOT of granola in my frig.😅 It's all in the name of science - you're welcome.😂 And you should know that this granola will still be a little soft when it comes out of the oven but it crisps up when it cools. A lesson that I learned the hard way.🤣
This is a unique granola recipe without oats or fillers. It really is yummy and if you don't want granola wedges, you can always crumble it.
2 cups sliced almonds
1 cup walnuts
½ cup raw pumpkin seeds
¼ cup sunflower seeds
¼ cup coconut oil
½ cup plus 1 Tablespoon maple syrup
Chop almonds and walnuts in food processor. Add to a bowl with pumpkin and sunflower seeds.
Bake 15 minutes at 350.
Crack into wedges.
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