crafting the perfect granola parfait

Fresh hops meet fruity berries in this delightful breakfast creation

A bear-y special creation

Fat Bear Week in Alaska. OktoBEARfest at the Woodland Park Zoo. “The Bear” on Hulu. OK, the last one doesn’t involve any actual bears, but they’re all things happening this week (in person or online). So I’d like to pay homage to bears with a snack that’s as hearty and satisfying as their hibernation preparations.

Inspired by the Pacific Northwest black bear’s love for nuts, berries and fish. This granola recipe is a delicious tribute to their wild lifestyle. This recipe honors their diet with a tasty treat. Eating like a bear doesn’t have to mean bulking up. It can be a simple snack or a sweet treat that gets you through the day. 

Tips

get creative!

Tired of store-bought granola? It’s time to make your own! Follow these guidelines to create a delicious and customizable snack that’s packed with flavor.

Choose high-quality ingredients: Opt for whole grains like oats, nuts, and seeds, as well as natural sweeteners like honey or maple syrup. Avoid processed ingredients and artificial additives.

Toast the oats: Toasting the oats before adding other ingredients helps enhance their flavor and texture. This step also helps prevent the granola from becoming soggy. I didn’t do it in the recipe below, but I highly recommend!

Mix in your favorite add-ins: Customize your granola with a variety of add-ins, such as dried fruits, nuts, seeds, spices, or chocolate chips. Experiment with different combinations to find your perfect flavor profile.

Bake to perfection: Bake the granola in a single layer on a baking sheet until it is golden brown and crispy. Be sure to stir the granola occasionally to ensure even cooking.

storage

Granola can be stored in an airtight container at room temperature for up to two weeks. For longer storage, you can freeze it in an airtight container for up to three months.

Granola Parfait

Preparation Time: 10 minutes | Cook Time: 30 minutes | Serving size: 5 parfaits

Gather

granola

• 3 cups rolled oats
• 1 cup sliced almonds
• ½ cup pumpkin seeds
• ¼ cup sunflower seeds
• Pinch of salt
• ¼ cup plus 2 tablespoons maple syrup
• ¼ cup honey
• ¼ cup melted coconut oil
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• ½ powdered cardamom 

fresh hop berry syrup (optional)

• ¾ cup fresh hop beer (water works here, too)
• 20 – 25 peppercorns
• ½ cup sugar
• 6 ounces blueberries
• 8 ounces strawberries
• Juice and zest from 1 lemon

parfait

• 30oz Greek yogurt (or favorite yogurt)
• Any additional flavors or add ins like dried fruit or chocolate.

Follow

granola

1. Place a rack in the middle position. Preheat your oven to 350 degrees. Place parchment paper on a baking sheet.
2. In a large bowl, combine rolled oats, almonds, pumpkin seeds, sunflower seeds and salt.
3. In a smaller bowl, whisk together maple syrup, honey, melted coconut oil, vanilla extract, cinnamon, nutmeg and cardamom.
4. Pour the wet ingredients over the dry ingredients and stir until well combined.
5. Spread the granola mixture in a single layer on the baking sheet. To make large chunks, press granola together. Bake for 20 to 30 minutes or until golden brown and fragrant; stir occasionally to prevent burning.
6. Store the granola in an airtight container at room temperature until ready to use. It’ll hold for up to 2 weeks.

fresh hop berry syrup

1. Add beer (or water), peppercorns and sugar to a saucepan. I recommend putting the peppercorns in a cheesecloth or tea bag for steeping, so they’re easier to remove.  On medium heat, bring to a boil for 2 minutes, then reduce heat to a simmer. Add berries. Continue to stir for 20 to 30 minutes until thicken (syrup should be able to coat a spoon). Remove from heat. Remove peppercorns. Stir in lemon juice and zest. 
2. The berry syrup can be stored in an airtight container for up to 1 week in the fridge. 

assembling parfait

1. Layer yogurt and granola in a bowl or container. I like doing 2 layers of each. Top with macerated berries. I usually do 6 ounces of yogurt and 6 to 10 tablespoons of granola per parfait. 
2. You can make the parfaits ahead of time. Store them in an airtight container for up to 1 week. Note: The granola will soften over time. To preserve some crunch, do not layer granola in between yogurt. Instead, put the yogurt in first and then top with granola.