Muesli Parfait with Homemade Granola

By Malky and Yossi Levine

The first time I was introduced to a muesli was here in Israel, and I became a fan ever since. Of course, silan became a regular item in my home too. I love the combination of textures—the smooth yogurt, chunky fruit and crunchy (homemade!) granola. It’s an easy, make-ahead breakfast/lunch that’s packed with plenty of protein and heart-healthy fats to give you an all-day energy boost!

2 cups Mehadrin Plain Yogurt
1 cup strawberries, sliced
1 cup pineapple tidbits
1 Granny Smith apple
Silan, for drizzling

Homemade Granola:
1½ cups oats
¼ cup slivered almonds
¼ cup seeds (such as sunflower seeds or pepitas)
2 tablespoons brown sugar
¼ teaspoon cinnamon
Dash of salt
⅓ cup honey
¼ cup oil
½ teaspoon vanilla extract
½ cup dried fruit, chopped

1. To make granola: Preheat oven to 300°F and set rack in the middle position.
2. Add oats, almonds, seeds, brown sugar, cinnamon and salt to a large bowl and stir to combine; set aside.
3. Mix honey, oil and vanilla in a small bowl and stir to combine. Pour over oat mixture and mix until oats are thoroughly coated.
4. Spread in a thin, even layer on a lined baking sheet. Bake for 15 minutes, then stir and bake until granola is very light golden brown, about 5-15 minutes more.
5. Cool to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)
6. Add fruit and toss to combine. Store in an airtight container for up to 2 weeks.
7. Assemble as pictured.

Yield: 2 servings

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