Cheers to Summer!

Berry Parfaits
(Photo Credit: Chris Oliver)

Summer is about eating light and, for me, enjoying all the fresh fruits that go along with the season. Here's one way that Chris and I have been enjoying strawberries, blueberries and blackberries for breakfast - in a delightful Berry Parfait!  It's super easy and quite a treat first thing in the morning.  Plus, if you're having company, this is sure to impress.

Berry Parfaits
(Courtesy of Kelly Oliver)

Ingredients:
Vanilla yogurt
Strawberries
Blueberries
Blackberries
Granola (Use store bought or make your own using this recipe: http://cookinginclarendon.blogspot.com/2009/09/one-of-my-favorite-recipes-is-for-nutty.html)

Note: There's no magic formula for this recipe.  If you don't have blackberries on hand, then just use whatever berries you have.  If you want to buy your granola at the store rather than making it, that's fine. You could also opt for a different flavor of yogurt.  Experiment and enjoy!

Method:
Grab a few pretty wine glasses and start layering each ingredient, starting with the yogurt, followed by the berries, and then the granola.  Create at least two layers.  Enjoy!

Making Granola

One of my favorite recipes is for "Nutty Granola" from Ellie Krieger, who offers a lot of food inspiration. I particularly like this recipe because I know what ingredients are going into my granola, and it's really simple to make. I often add this to my vanilla yogurt along with some fresh blueberries for breakfast or for a snack. My friend Amy came over the other night to make a fresh batch.

Nutty Granola

(Courtesy of Ellie Krieger, "The Food You Crave")

Ingredients:

Cooking spray

3 cups old-fashioned rolled oats

1/2 cup chopped walnuts

1/2 cup chopped almonds

1/2 cup chopped pecans

1/2 cup pure maple syrup

1/4 t. salt

1/4 t. ground cinnamon

1/2 cup raisins (optional)

Method:

Preheat oven to 300 degrees. Coat a large baking sheet with cooking spray. Combine all ingredients, mixing well to coat everything with the maple syrup. Spread on baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer to wire rack and let cool completely. Store in the refrigerator in an airtight container for about 2 weeks. (Note: I haven't stored mine in the refrigerator and it tastes just fine.)

My friend Amy making granola.