FOOD / 18
one of the many highlights of our trip to london, aka. lundy town was the yogurt parfaits that were brought to our door every morning at the hoxton hotel. each day we would jump out of bed (well, maybe it was more of a saunter) and make our way to the door, grab our goodie bag (discard the orange juice — too, pulpy) and happily dig in to the layers of fruit, yogurt and granola.
when we got back home to los angeles, i found myself craving the flavors, so i did what any rational person would do. spent several hours researching granola recipes, experimented a bit and came up with a recipe i liked. oh, and yes, i know a rational person would just go to the store and buy a parfait…turns out, i’m not rational.
what you’ll need:
• 16 oz plain greek yogurt (and there’s nothin’ plain about it!)
• 2 cups rolled oats
• 1 teaspoon cinnamon
• 1 teaspoon salt (plus some additional coarse salt for sprinkling – sounds weird, i know, but trust me)
• 2 tablespoons unsalted butter – softened
• 1/4 cup honey
• 1/4 cup firmly packed light brown sugar
• 1 teaspoon pure vanilla extract
* 1/3 cup coarsely chopped almonds (i used roasted, but you are popping them in the oven, so raw might be just fine).
* 1/3 cup golden raisins
* 2 cups fresh blueberries
* 1 1/2 cups fresh chopped strawberries (i kept my strawberry chunks pretty chunky)
* 1/3 cup of water
* zest of half an orange
* 1/4 cup sugar
what to do:
• heat your oven to 325 degrees
• in a large bowl mix the oats, cinnamon and salt. also known as mixture “a.”
* in a medium bowl whisk the honey, butter, brown sugar and vanilla. also known as mixture “b.” this, i warn you is not too much fun.
* using those pretty hands of yours, convincingly combine mixtures a & b. oh, and be sure to leave some of it clumpy. this is one time where clumps are good!
* spread the mixture evenly onto a parchment paper lined baking sheet and pop it in the oven for ten minutes.
while you’re waiting:
• throw the berries, water, sugar and zest into a saucepan over high heat and bring to a boil.
• once at a boil, lower to medium-low heat, stir occasionally and watch how it turns into a beautiful berry filled purple syrup.
• you’ll be done in about 8 minutes, then transfer the goodness to a bowl and set aside to cool.
then back to the granola:
• get in there with a spatula and flip the granola so that it is cooking evenly.
* sprinkle the almonds over the top and pop it back in the oven for another ten to fifteen minutes.
* in the last minute, pull the granola out, top with raisins and a light sprinkling of coarse salt
* remove from oven and let cool.
ps. at times during the process it might seem like your granola is not getting crispy . . . but it will, i assure you, it will.
on to the parfaits:
• so at this point, hopefully you have invited over 5 friends, cause you got parfait fixins for six.
• add a few spoonfuls of fruit to each glass and be sure to get some of that purple syrup along with it.
• then add a couple dollops of yogurt
* top off each with a heap of granola
* arm yourself with a spoon and start stirrin’ and smashin’! it won’t be pretty, but it will be delicious!