Good morning sunshine!

Ah, the traditional American breakfast - there's nothing like sitting down to a huge platter of eggs, pancakes and greasy, gristly meat at the crack of dawn.

Blech. I've never been a breakfast person, and I'm even less of a morning person so on most days a jumbo latte gets me through until lunch time. However, a nice light combo of fruit and yogurt is very appealing to me...better still with a little granola. Breakfast parfaits have become so popular that even fast food chains are selling them, but you can easily make them at home. They look lovely, taste delish, and are perfect for those rushed mornings. 

Breakfast Parfait with Homemade Granola

• 2 cups of fresh fruit (I used blueberries and strawberries)
• 2 cups Greek plain or vanilla yogurt
• Granola (recipe to follow)

You can assemble the parfaits as you wish, I made a single layer of yogurt, fruit then topped it off with the granola. Makes 4 servings.

Easy Homemade Granola
Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

• 2 cups rolled oats
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 3 tablespoons plus 1 teaspoon vegetable oil
• 1/4 cup honey
• 1/4 cup firmly packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1/3 cup whole or slivered almonds
• 1/3 cup whole hazelnuts
• 1/3 cup golden raisins*
• 1/3 cup dried cherries*

*NOTE: I omitted the dried fruit in the granola since fresh fruit was used in the parfait.

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

In a large bowl, toss the oats with the cinnamon and salt. In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined. Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.

Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.

Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.

Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.

Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola. The granola will keep for 1 week in an airtight container.