The deeper you dig, the tastier this dish gets. Your excavation starts with berries, then dives into alternating layers of homemade granola, fresh fruit and dueling flavors of Tillamook Yogurt.
“This recipe calls for applesauce that takes the place of the oil and regular sugar is substituted with brown sugar and agave nectar. The applesauce actually makes the granola extra crunchy! You can also use other fruit variations such as peach, nectarine, pear and banana puree. Needless to say the sky is the limit in regards to what you want to build the crunch aspect out of. A simple beautiful frozen yogurt on top takes what is often a quick breakfast snack and turns it into a simple, healthy, gluten-free dessert full of all kinds of textures and flavors. Customize it with ingredients you like and make it your own!” – Keegan Gerhard of D Bar Desserts
6 cups (720 g) Tillamook Naturally Plain Yogurt
3/4 cup (150 g) sugar
1 teaspoon vanilla extract or 1 scraped vanilla bean (optional)
5 cups (16 oz) plain trail mix, multi-grain flakes or old-fashioned rolled oats
3 cups (13 oz) almonds, sliced (preferably with skin on)
1 cup (4.5 oz) sunflower seeds, coarsely chopped or whole
3/4 cup (3.5 oz) untoasted sesame seeds
1/2 cup (4 oz) light brown sugar, packed
2 teaspoons ground cinnamon
1 teaspoon sea salt
3/4 cup (6 oz) unsweetened applesauce (or another unsweetened fruit puree)
3/4 cup (6 oz) agave nectar, honey or rice syrup
At least one 6 oz container Tillamook Cherry Vanilla Yogurt
At least one 6 oz container Tillamook Blueberry Acai Yogurt
Fresh fruit or berries
To make the frozen yogurt, start by straining the yogurt. Line a mesh strainer with a few layers of cheese cloth, then scrape 6 cups (48 oz) of plain yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours (make sure you have a dish to collect strained liquid).
Mix together the strained yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour. Freeze in your ice cream maker according to the manufacturer's instructions.
Preheat oven to 300oF. In a very large bowl, mix together the flaked grains or oats, almonds, sunflower and sesame seeds, brown sugar, cinnamon and salt. In a small saucepan, warm the apple sauce or fruit puree with the agave nectar. Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets. (If you have ones with sides, often called jelly-roll pans, use them.)
Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown. Remove from oven, cool completely. Store the granola in a large, airtight container. It will keep for up to one month.
Assemble the Parfait
Starting with granola, alternate layers of granola, fresh fruit or berries, and Tillamook Yogurt. Top with berries and a scoop of frozen yogurt.