SOUR CHERRY, YOGURT AND GRANOLA PARFAIT

Granola:

2 cups large flake oats

1 cup walnuts (or pecans) 3⁄4 cup sliced almonds (or shelled pistachios)

1⁄2 cup pumpkin seeds 1⁄4 cup hemp hearts

2 tbsp flaxseeds

2 tbsp sesame seeds

1 tsp salt

1⁄4 cup coconut oil

1⁄4 cup maple syrup 1⁄4 cup honey

Sour Cherry Compote:

4 cups pitted sour cherries, fresh ■ or frozen

1 cup granulated sugar

1 tbsp balsamic vinegar pinch of salt plain yogurt, to serve

To make the Granola: Preheat the oven to 325 F. Line 2 baking sheets with parchment paper. Place racks in the upper and lower thirds of the oven. In a large bowl, stir together the oats, nuts, seeds and salt. In a small saucepan over medium-low heat, stir together the coconut oil, maple syrup and honey until melted. Pour honey mixture over the dry ingredients and stir well so everything is coated. Divide onto the baking sheets and bake for 10 minutes. Remove from the oven, stir well and rotate the pans from top to bottom. Bake for another 10 minutes, stirring well every few minutes. The granola is done when it is golden brown and fragrant. Watch out for burning! Remove from the oven and let cool completely on a wire rack. Store in an airtight container for up to 4 weeks. Makes about 5 cups.

To make the Sour Cherry Compote: Combine the sour cherries, sugar, balsamic vinegar and salt in a medium saucepan. Bring to a boil, reduce the heat and simmer until reduced and slightly thickened, about 30-35 minutes. It will firm up as it cools. The compote can be refrigerated for up to two weeks.

To assemble the Parfaits: Place about 1⁄4 cup of granola in the bottom of glass cups/jars. Top with a few spoonfuls of plain yogurt. Top with a couple of spoonfuls of chilled sour cherry compote. Serve immediately.