Ingredients:
1 cup quick-cooking rolled oats ( not instant)
1/2 cup sweetened flaked coconut
1/2 cup sliced almonds or 1/2 cup slivered almonds
3 tablespoons vegetable oil
2 tablespoons good honey
8 -10 strawberries, small-diced
1/2 cup blueberries
1/4 cup pineapple, small-diced
2 cups plain yogurt
Directions:
Preheat oven to 350 F.
Toss the oats, coconut, almonds, oil and honey together in a large bowl until they are completely combined.
Pour into a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.
Remove the granola from the oven and allow to cool, stirring once.
Combine the strawberries, blueberries, and pineapple in a bowl.
In 4 ice cream sundae glasses, layer first the fruit, then the yogurt and the cooked granola alternately until you fill the glasses.
Serve with a long spoon and enjoy!
Servings: 4
Time preparation: 10 min.
Time total: 30 min.