I'm making a variation of Ina Garten's Fruit Crunch Sundae for breakfast this morning, and the fresh granola smells heavenly coming out of the oven. I've substituted maple syrup for honey, since this is a trial run for a batch I'm making for Mom for Mother's Day (she's vegan and can't eat honey), and having made that substitution, I also changed out the nuts from almonds to pecans so the flavors match up a bit better. Other than that, it's the same, and my, is it lovely!
Fruit Crunch Sundae, via Ina Garten, the Barefoot Contessa
1 cup quick-cooking (not instant) rolled oats
1/2 cup sweetened, shredded coconut
1/2 cup pecan pieces
3 tablespoons vegetable oil
2 tablespoons Vermont maple syrup
8 to 10 strawberries, small-diced
1/2 cup blueberries
1/4 pineapple, small-diced
2 cups plain yogurt
Preheat the oven to 350 degrees F.
Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto 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 cooled granola alternately until you fill the glasses. Serve with a long spoon.