Fresh fruit and granola parfait

Summer is the best time to be a runner; there’s no school, not as much rain, copious amounts of Vitamin D and an abundance of fresh fruit. As the summer wears on, the type of fruit that is at its prime changes. Now that it’s nearing the end of August, the peaches, nectarines and berries are to die for. However, the issue with summer is that it’s usually far too warm to cook anything with heat, so fruit pies are out of the question. Solution? Find something that uses the fresh ingredients without requiring any heat.

Cue the fruit parfait.

The beauty of this simple combination is that there really isn’t a recipe for it. Just grab whatever fruit your heart desires, throw some yogurt and granola on top and voila, your meal is ready. There are endless combinations for parfaits, whether it’s the fruit assortment, the flavour of yogurt or the granola. Parfaits are great for breakfasts, pre-workout snacks and make-shift desserts.

Taking the heat into consideration, turning the oven on may not be your first choice, but if it means freshly baked granola I tend to suffer for the hour or so it takes to cook in order to make my parfait that much more delicious.

The Parfait

Ingredients:

• a bowl (big or small) of freshly cut fruit (mixed berries, peaches, nectarines, banana, grapes, apples etc.)
• a couple spoonfuls of yogurt (I like using Greek yogurt as it’s thicker, creamier and has extra protein to keep you satisfied longer)
• a handful of granola (either homemade or store bought)

Directions:
Throw the fruit into a bowl, top it with yogurt and granola, mix it up, and enjoy!

Homemade Granola

Ingredients:

• 6 cups rolled oats
• 1/4 cup chopped almonds
• 1/4 cup chopped pecans
• 2 tbsp brown sugar
• 1/4 tsp kosher salt
• 1/2 cup wheatgerm
• 1/2 cup unsweetened coconut
• 1/3 cup maple syrup
• 1/4 cup honey
• 1/4 cup pineapple juice
• 1/2 tsp almond extract
• 1/4 cup dried cranberries
• 1/4 cup chopped dried apricots

Directions:
Preheat oven to 300F. Combine oats, almonds, pecans, brown sugar, wheatgerm, coconut and salt in a large bowl. Add maple syrup, honey, juice and almond extract. Toss well. Spread the mixture evenly over a pan. Bake at 300F for 45 minutes, stirring every 10-15 minutes to stop the granola from sticking to the baking sheet. Remove from the oven once golden brown and stir in the cranberries and chopped apricots. The granola becomes crunchier as it cools. Let the mixture cool completely, then store in an air tight bag/container.