Another summer has come and gone. I can’t believe how fast time flies – each day, week and season seem to slip through my fingers too quickly. Sometimes I wake up and worry about it, but obviously it’s something we are powerless to control. I suppose the only course of action is to live as much as possible in the present, and not dwell too much on the future or past.
Regardless, for me this summer has been beautiful, clear and peaceful. In June I quit my job, and took six weeks off. It was a great season of spending time with friends, doing some local traveling, and generally just unwinding. I learned some valuable lessons too. For instance, did you know that if you watch Hulu for too long you get a pop-up asking “Need a break? You’ve been watching for over 3 hours.” Lesson number two: don’t start watching a Korean drama while unemployed!
But the time came to pick myself up and find something new, and I am really blessed to have been at a great job for the last couple of months.
Just as I had to say goodbye to my season of rest, I’m now saying goodbye to summer with this simple parfait with homemade granola.
This is a really delicious, easy, balanced parfait, and if you make the granola ahead of time it can easily be a quick pre-work breakfast.
This is an easy recipe to experiment with – you could add raisins after it cools, take away the coconut, etc. I added an extra tablespoon of honey the second time I made this – it gave it a sweet, candied texture.
The same can be said for the parfait itself – there is no strict recipe because you can make it however you like! I mixed honey with plain Greek yogurt, and used blueberries, raspberries and blackberries. Tragically, the fresh berries at the store were well picked-over and expensive, so I went with frozen this time. They still tasted good, but it was a reminder that the time has come to move onward to autumn recipes!
Recipe adapted from Barefoot Contessa at Home
1 cup old-fashioned or quick-cooking (not instant) oatmeal
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tablespoons vegetable oil
2-3 tablespoons honey (depending how sweet you like it)
Preheat oven to 350 degrees. Stir the oatmeal, coconut, almonds, oil and honey together until combined. Spread out on a baking sheet and bake for 20 minutes or until golden and slightly crispy, stirring occasionally with a metal spatula. Stir the granola with the spatula as soon as you take it out of the oven, and once or twice as it cools to prevent it from sticking to the pan.
To make a parfait, layer cooled granola with your choice of yogurt and fruit.