Yogurt Parfait with Mixed Berry Compote

Ingredients

• 24 oz. plain yogurt or Greek yogurt
• 1 pint of fresh raspberries
• 1 pint of fresh blackberries
• 1 pint of fresh blueberries
• 3 tablespoons water
• 2 tablespoons maple syrup
• dash of cinnamon
• dash of salt
• 1 tablespoon arrowroot
• 1 1/2 cups gluten free oats
• 1/2 cup sliced almonds
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup maple syrup
• 2 tablespoons melted coconut oil

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Line a baking sheet with a parchment paper or a baking mat.

3. 3

   In a medium bowl, add gluten free oats, almonds, cinnamon and nutmeg. Stir to combine the dry ingredients. Next add in maple syrup and melted coconut oil. Using a spatula stir to coat all the dry ingredients with the wet ingredients.

4. 4

   Spread the granola mixture onto the prepared baking sheet.

5. 5

   Bake for 10 minutes. Remove from oven, using a spatula turn the granola. (or just move it around)

6. 6

   Bake for another 10 minutes. Remove from oven and let cool.

7. 7

   In the meantime, to a small saucepan add raspberries, blackberries, blueberries, water, maple syrup, cinnamon and salt. Turn heat to medium low and let the berries cook down for about 5 minutes, stirring occasionally. You may want to press down and crush a couple of the berries, that is fine as well.

8. 8

   After the 5 minutes, add arrowroot to the berry compote. Stir it in until it is dissolved. Let simmer for 2-3 minutes. Remove and let cool.

9. 9

   Assemble parfaits: add 2-3 tablespoons of berry mixture to the bottom of a jar, top with 4 oz. of yogurt and sprinkle with granola.

10. 10

    Serve and devour!

11. 11

    HINT: these can be premade and stored in the refrigerator for later use. Just don’t add the granola because it will get soggy.