Roasting strawberries intensifies their flavor and sweetness, so you’re left with a sweet, fruity jam without a lot of added sugar. A quick homemade granola adds a nutty crunch to these yogurt cups. All you need to do in the morning is combine the fruit and granola with protein-rich Greek yogurt, and you’ve got a filling, homemade breakfast at your fingertips.
This recipe is just a tad high in added sugar. You can water down the maple syrup by taking 2 tablespoons of maple syrup and adding 1 tablespoon of water. Heat it in the microwave for 10 seconds and stir until combined.
Active time: 10 minutes Total time: 45 minutes
Roasted Strawberry and Granola Breakfast Parfaits Ingredients Directions Preheat the oven to 350°F (180°C). Line 2 small baking sheets with parchment or foil. Mound the strawberries on one of the baking sheets. Drizzle with 1 tablespoon of the maple syrup and the vanilla. Toss to coat and spread the strawberries in an even layer. Bake for 20 minutes. In a medium bowl, combine the remaining 2 tablespoons maple syrup with oats, almonds, flaxseeds, oil, pumpkin pie spice, and salt. Spread in an even layer on the other prepared baking sheet and bake for 15 minutes. Stir the strawberries and granola and continue to bake until the granola is golden brown and the strawberries are collapsing and smell amazing, 5 minutes. Scrape the strawberries into a non-reactive container and cool completely. Store in the refrigerator for up to 5 days. Store the granola in an airtight container at room temperature for up to 1 week. To serve, spoon 1/2 cup of Greek yogurt into a bowl. Top with 2 tablespoons of strawberries and 1/4 cup (30g) of the granola. Serve immediately. Serves: 8 | Serving Size: 1/2 cup (118ml) yogurt, 2 tablespoons (22g) strawberries, 1/4 cup (30g) granola Nutrition (per serving): Calories: 228; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 8mg; Sodium: 123mg; Carbohydrate: 23g; Dietary Fiber: 3g; Sugar: 11g; Protein: 11g
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