A nice parfait that isn’t overly sweet, if you have a big sweet tooth you can swap out the plain yogurt for a vanilla or lemon yogurt. We carry a couple AMAZING lines of Canadian made infused sea salts, this recipe calls for the Saltwest Salted Caramel Chocolate Sea Salt, you might also try it sprinkled over your favourite dessert or a ‘rimmer’ for your favourite specialty coffee or a chocolate martini!


1/2 C rolled oats
1/4 C sliced almonds
1/2 t cinnamon
1/2 t Saltwest Salted Caramel Chocolate Sea Salt
1 T local honey
2 C plain Greek yogurt
1 pt fresh strawberries, quartered
1/2 pt blueberries (thawed if frozen)
3 Tbsp SOOC Strawberry Dark Balsamic Vinegar
1 T sugar


Preheat oven to 350°F.
In a bowl combine oats, almonds, cinnamon, Saltwest Salted Caramel Chocolate Sea Salt, set aside.

Whisk together Strawberry Dark Balsamic Vinegar & honey.

Add wet to dry and stir until well incorporated. Pour the mixture onto a parchment lined cake pan and bake in the oven until golden brown. Remove and cool to room temperature.

Meanwhile, place the strawberries and blueberries in a bowl with the remaining 2 T Strawberry Balsamic and sugar, stir to coat and let sit for 10-20 minutes, stirring occasionally. In cups, layer the fruit, yogurt and granola evenly and serve. Serves 4

**SUBSTITUTIONS: Depending on what is season, use a balsamic that will compliment that type of fruit Blueberries? Blueberry Balsamic. Cherries? Dark Cherry Balsamic. But for other times of the year or if you would like a non-fruit based balsamic try, Lavender, Espresso or Denissimo!