I could eat breakfast for every meal and be entirely happy. Breakfast for snacks works too. One of the recipes that I pinned this past week was a citrus granola from The Tolerant Vegan that she featured as a parfait coupled with yogurt. I'm not so sure where this compulsion to "make this as soon as possible" comes from but I suspect if you're reading this you totally get it.
This recipe made enough to make 4 generous parfaits but now that I've made it and tried it, the next batch will be multiplied to have enough around to last for a month.
Recipe adapted from Oprah.com
zest of 1 lemon
zest of 1 lime
zest of 1 orange
2 tablespoons grape seed oil
4 tablespoons orange juice
4 tablespoons lemon juice
2 tablespoon lime juice
3 tablespoons maple syrup
1 teaspoon vanilla extract
2 cup rolled oats
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup raw walnuts, chopped
1/4 cup almonds, chopped
1/4 cup unsweetened dried coconut
1/4 cup flax seed
1/4 cup dried apricots, chopped
1/4 cup dried cranberries
16 ounces yogurt (I used Greek yogurt)
Preheat your oven to 300 degrees fahrenheit.
Combine all of the ingredients except the yogurt together in a large bowl Spread in a 9x13 pan (or cookie sheet)
Bake for 15 minutes and give it a stir. Bake for another 15 minutes. Cool completely. To make
parfaits, layer yogurt and granola finishing with the granola. I love the fresh taste of the citrus in this granola. The lime especially comes through - it'll put a smile on your face and leave you wanting more.