• Servings: 4-6
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Credits: Recipe by Tyler Florence — The original recipe has been slightly modified.



  • 4 cups oats (NOT quick-cook or instant)
  • 3/4 cups whole almonds, shelled, but skin still on
  • 3/4 cups pecan halves
  • 1/4 cup chia seeds
  • 1/4 cup flax seeds
  • 1/2 cup coconut sugar (or light brown sugar)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup coconut oil (or neutral cooking oil)
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups dried cranberries and/or raisins
  • 1 cup dried apricots, diced
  • 1/2 cup dried banana slices
  • 6 medjool dates, chopped

Berry Swirl:

  • 3 cups mixed berries (any combination strawberries, blueberries, raspberries, blackberries) frozen
  • 1/4 cup confectioners’ sugar
  • 1 lemon, juiced

Lemon Yogurt:

  • 1 1/2 cups lowfat vanilla yogurt
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice


For the granola:

  1. Preheat oven to 300 degrees F.
  2. Mix oats, nuts, seeds, sugar, salt and cinnamon in a bowl.
  3. In a saucepan warm the oil and honey.
  4. Whisk in the vanilla extract.
  5. Pour the honey, oil, vanilla mixture over the oat mixture and mix gently, but well.
  6. Mix with spatula and eventually your hands.
  7. Spread out onto a sheet pan and bake for 35-40 minutes (stir after the first 20).
  8. Cool and break up any clumps. Mix in dried fruit.

Yield: about 9 cups

For the berry swirl:

  1. Add berries, confectioners’ sugar, and lemon juice in a pan over medium heat.
  2. Cook until the berries break down and mixture becomes syrupy, 10 to 12 minutes.
  3. Set aside to cool.

For the lemon yogurt:

  1. Combine the yogurt, zest and juice in a mixing bowl and stir.

Note: For parfait, layer with granola, yogurt and berries in mason jars, glasses or bowls. Be sure to try this granola on top of some Coconut Chia Pudding.

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