A nice parfait that isn’t overly sweet, if you have a big sweet tooth you can swap out the plain yogurt for vanilla or lemon.
We carry an AMAZING line of Canadian-made infused sea salts, this recipe calls for the Saltwest Salted Caramel Chocolate Sea Salt; try it sprinkled over your favourite dessert or a ‘rimmer’ for your favourite specialty coffee or a chocolate martini!
Ingredients
1/2 cup rolled oats
1/4 cup sliced almonds
1/2 tsp cinnamon
1/2 tsp Saltwest Salted Caramel Chocolate Sea Salt
1 Tbsp local honey
2 Cups plain Greek yogurt
1 pt fresh strawberries, quartered
1/2 pt blueberries (thawed if frozen)
3 Tbsp Strawberry Dark Balsamic Vinegar
1 Tbsp sugar
Directions
Preheat oven to 350°F.
In a bowl combine oats, almonds, cinnamon, Saltwest Salted Caramel Chocolate Sea Salt, and 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 Tbsp Strawberry Dark Balsamic Vinegar 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
Alternatives
Depending on what is in season; use a balsamic that will complement 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 Dark Balsamic
Espresso Dark Balsamic
Denissimo Dark Balsamic
Chocolate Dark Balsamic
