Summertime Breakfast: Parfaits with *Homemade* Granola

Let's talk about breakfast.

It's the most important meal of the day, right?  But sometimes it's also the most inconvenient.  Whether you're taking care of a family, trying to get to work or school, or all of the above, there's not always enough time to whip up pancakes or scramble eggs.  If you've fallen into a cold cereal rut, here is the perfect breakfast to help you start your day the right way with minimum prep time.

This breakfast parfait is simple.  You just need three ingredients:

Granola, yogurt, and fruit.

For this parfait, I used homemade granola (recipe below), strawberry yogurt, and thawed mixed berries from my freezer.  Layer the ingredients in any order you like, and you'll have an easy and delicious breakfast in just a few seconds!

The granola can be made ahead of time and stored in an airtight container.  Better yet, the granola cooks for just a few minutes, so it won't heat up your kitchen too much on a warm summer day.

I found this recipe in a church cookbook my mom gave me, and the original contributor gave me permission to post it here.  It's a recipe that her family has enjoyed for many years.  The original recipe makes three cookie sheets' worth; I cut down the recipe to one cookie sheet and have made notes of the adjusted measurements in red.  Ready to rock?

Homemade Granola - Marilyn Deniker

1 1/2 (1/2) tsp salt
6 (2) cups old-fashioned oatmeal, uncooked
2 (2/3) cups coconut (I skip this because I never have coconut on hand)
1 (1/3) cup cracked wheat
1 (1/3) cup powdered milk
3/4 (1/4) cup brown sugar
1/2 (1/8, rounded) cup chopped nuts (optional)
3/4 (1/4) cup honey
3/4 (1/4) cup oil
1 (1/3) tsp vanilla extract
1 (1/3) tsp almond extract
Raisins, craisins, dates, or other dried fruit (optional)

Combine dry ingredients in a large bowl; add wet ingredients and mix well.  Spread on a foil-lined baking sheet and bake at 350 for 8-10 minutes.  Do not over bake; it should be starting to turn golden at the edges of the pan.  Let cool and then break into pieces; add dried fruit after baking.  Store in an airtight container.

Marilyn also added this note:
I have used coconut extract with the almond extract and friends of mine have tried things like flax seed with the cracked wheat. That is one of the other things I like about it, not only does it use a variety of food storage items, but it is versatile.

Thanks, Marilyn, for letting us share your recipe!

P.S. Does anyone else think of Shrek whenever they have a parfait?