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Fruit Crunch Sundae

1 cup quick-cooking rolled oats (not instant)
12 cup sweetened flaked coconut
12 cup sliced almonds or 12 cup slivered almonds
3 tablespoons vegetable oil
2 tablespoons good honey
8 -10 strawberries, small-diced
12 cup blueberries
14 cup pineapple, small-diced
2 cups plain yogurt


Preheat oven to 350F. 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!

Source: www.food.com