I adapted this recipe from my fave granola recipe (which is, I think, listed on this site). The original recipe calls for more allspice than cinnamon (did you know that allspice comes from the ground berries of the evergreen tree?).
Allspice is pretty potent, so I switched up spice amounts to make this more high-school friendly. I also subbed out the pecans for peanuts and instead of having them chop the almonds, I bought slivered almonds.
Flavor was still great, and this morning most of my kids asked for ziplock bags to take some granola home for their parents to try. Love that!
Oh by the way, dates are awesome. Dates are a fruit and usually eaten dried. They are so super sweet, they almost taste like honeycomb. Dates:
Also, the granola wouldn’t have cooled in time for my kids to eat it on Monday, so I stored it for them and on Tuesday we made parfaits! I showed them how to chop up a pineapple for a little extra learnin’.
1 c. old-fashioned oats
1/4 c. whole almonds, roughly chopped
1/4 c. sweetened flaked coconut
1/4 c. peanuts
3 tbsp. (packed) brown sugar
1/2 tsp. ground allspice
3/4 tsp. ground cinnamon
2 tbsp. butter
1 tbsp. honey
1/2 cup (packed) pitted dates, diced
1. Preheat oven to 325°F.
2. Lightly grease baking sheet with cooking spray
3. Mix first 7 ingredients in large bowl.
4. Melt butter with honey in small saucepan over low heat.
5. Pour over granola mixture and toss well.
6. Spread out mixture on baking sheet.
7. Bake 8 minutes, remove from oven but maintain oven temp. Stir and add dates; mix to separate any clumps.
8. Continue to bake (about 10 more minutes) until granola is golden brown, stirring once or twice. Cool on baking sheet. The cooling is important here. Let the granola cool to room temp on the baking sheet. When it first comes out it WON’T BE CRUNCHY. Expect it to be soft. It crunches up as it cools. Once cool, put into zip lock or Tupperware. Will be great stored at room temp for up to 3 weeks. Whooo!
Day two! Parfait making.
A drizzle of honey!
Some other creations that wanted their picture taken…
Healthy parfait: Use nonfat, plain Greek yogurt. Tiny drizzle of honey. More fruit, less granola.
Less healthy but sweeter: Use vanilla low-fat or vanilla Greek yogurt, more granola, more honey
Parfaits are easy to make and beautiful when entertaining for a brunch or breakfast.