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Valentine’s Day Breakfast for Dessert

By Mikki Clagett
February 14, 2017
BreakfastsDesserts

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When Valentine’s Day rolls around it seems the thing to do is make dinner reservations and buy lots of chocolate. Here at my house though, we like to go for the simpler approach. We like to stay in, curl up on the couch for a good movie, and enjoy Breakfast for Dessert.

You see, sweets are not my husband’s normal go-to when it comes to dessert. Unlike his wife, he prefers crunchy things like popcorn or nuts, so I had to get creative this year and come up with recipes that would not only satisfy my sweet tooth, but make my special Valentine just as happy.

This year I decided to whip up two yogurt parfaits. With just a few simple ingredients and some fancy glasses, I was able to create a healthy, delicious treat that satisfied us both.

The granola in these parfaits is what truly makes these a special treat. It’s a recipe that has taken me a few years to get just the way I like it, but now it’s a family favorite.  

Presentation is a key factor with this dessert. Grab some fancy glasses or bright red bowls to grab your Valentine’s eye. Then layer the granola with your favorite yogurt (ours is Stonyfield’s Smooth and Creamy & Stonyfield O’Soy), some fresh berries, and finish off with some shaved dark chocolate.

Once your Valentine sees this delicious dessert, they fall in love with you all over again.

Feel free to add or take away from this granola recipe. Make it your own. Add in some of your family’s favorites to personalize it for yourself. Before you know it, having breakfast for dessert will become a Valentine’s Day tradition.

Maple Coconut Granola


Ingredients:

  • 8 cups rolled oats
  • 1 1/2 cups flax meal
  • 1 cup finely chopped almonds ( you can add other nuts too- like pecans, walnuts-1 cup each)
  • 1 1/2 tsp. salt
  • 1/2 cup brown sugar
  • 1/4 maple syrup
  • 3/4 cup honey
  • 1 cup coconut oil 
  • 1 Tbsp. ground cinnamon
  • 1 Tbsp. vanilla extract
  • 2 cups raisins

Directions:

1. Preheat the oven to 325 degrees F. Line two large cookie sheet pans with parchment paper.
2. Combine the oats, flax meal, and nuts in a large bowl. Set aside.
3. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to boil over medium heat.
4. Then pour over the dry ingredients, and stir to coat thoroughly.
5. Spread the mixture out evenly onto the baking sheets
6. Bake in preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. 
7. Cool completely than add raisins, cranberries, or craisins.
Store in airtight container.

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