Chef Fabiola Donnelly stopped by to share a dessert recipe for hot days when you don't feel like turning on your oven. For more great recipes from Fabiola, check out her blog, Not Just Baked.
Mixed Berry Yogurt Parfaits with Pan Toasted Granola and Coconut
Leave your ovens off for this sweet treat! We're making granola topping and toasted coconut in a pan with brown butter and mixed berry compote for these Mixed Berry Yogurt Parfaits with Pan Toasted Granola and Coconut!
makes 6 parfaits
- 1 tablespoon unsalted butter
- 1/2 cup old-fashioned rolled oats, use gluten free if needed
- fine sea salt
- 6 tablespoons honey or maple syrup, divided
- 1/2 cup unsweetened coconut
- 4 cups berries, divided, I used strawberries, raspberries, blackberries
- 1 large lemon, zest and juice
- 3 cups Greek yogurt, I used whole fat
You'll need 6- 8oz parfait glasses, mason jars, or bowls.
In a large skillet add butter over medium low heat. Brown butter for 2-3 minutes, or until golden brown color. Add 1 tablespoon maple syrup, oats, and a pinch of salt, stir and toast for 10 minutes. Stirring occasionally. Pour into a bowl. Add coconut and toast over medium heat for 3-5 minutes, or until golden brown.
While the oats are toasting, cook berries. In a medium saucepan add berries, lemon zest, lemon juice, 3 tablespoons honey or maple syrup, 2 tablespoon water, and a pinch of salt. Stir and cook uncovered over medium heat for 10 minutes.
Mix the Greek yogurt with 2 tablespoons of honey or maple syrup using a fork. Add more sweetener if you enjoy it more sweet.
To assemble: Layer yogurt and fruit, top with toasted coconut, oats, and fresh berries.
Store cooked fruit and yogurt separately in air tight containers in fridge for up to 3 days. Store oats and coconut in an air tight container on counter for a couple of days.