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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Coat a 15x10x1-inch baking pan with cooking spray. To make granola, in a medium bowl combine oats, coconut, almonds, and sunflower kernels. In a small bowl combine honey, oil, brown sugar, and cinnamon. Drizzle honey mixture over oat mixture. Stir until oats are coated.
Spread oat-honey mixture evenly in prepared pan. Bake about 25 minutes or until lightly browned, stirring twice.
Line a large baking sheet with foil or parchment paper. Spread granola onto prepared baking sheet. Set aside to cool. Store in an airtight container at room temperature for up to 1 week.
To make parfaits, in a small bowl combine yogurt and marmalade.
Place about 2 tablespoons of the raspberries in each of four 10-ounce glasses. Add about 2 tablespoons of the yogurt mixture to each glass. If desired, stir gently to mix. Add about 2 tablespoons of the granola to each glass. Repeat layers, but do not stir. If desired, top with additional raspberries.