Stovetop granola parfait

By Spencer Watts
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  • 1 cup (240 milliliters) strawberries
  • 1 tablespoon (15 milliliters) sugar
  • 2 cups (480 milliliters) plain yogurt

Stovetop granola:

  • 2 tablespoons (30 milliliters) vegetable oil
  • 3 cups (720 milliliters) rolled oats
  • 1 cup (240 milliliters) pecans, chopped
  • 1/4 cup (60 milliliters) brown sugar
  • 1/2 cup (120 milliliters) maple syrup
  • 1 teaspoon (5 milliliters) cinnamon
  • 1/8 teaspoon (0.5 milliliters) salt
  • 1 cup (240 milliliters) chopped, dried apricots
  • 4 strawberries, to garnish


  1. To make the granola, add vegetable oil to a large pan and heat over medium heat. Add oats and chopped pecans and cook, stirring periodically for five to seven minutes or until toasted and golden. Mix together brown sugar with maple syrup and drizzle on top of the oats and nuts. Add cinnamon and salt. Stir contents of pan to combine. Cook for three to four minutes until heated through. Add chopped apricots to pan and toss to combine. Toss contents of pan onto large sheet to cool.
  2. To make the parfait, place strawberries on a cutting board, scatter with sugar and chop roughly. Add 1/4 cup (60 milliliters) of granola to the bottom of four serving glasses. Layer 1/4 cup (60 milliliters) yogurt on top of granola in each glass. Layer sugared, chopped, strawberries between four serving dishes. Layer 1/4 cup (60 milliliters) of granola on top of strawberries in each glass. Followed by 1/4 cup (60 milliliters) yogurt in each glass. Finish each glass with one fresh strawberry.
  3. Store excess granola in an airtight container for up to two weeks.


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