Courtesy of Aimee Olexy, Talula’s Table
Makes about 7 cups
10.5 oz quick oats
1 cup pecan halves
¼ cup honey
1 stick melted butter
½ cup dark brown sugar
¾ cup flaxseeds
1 cup chopped bittersweet chocolate, melted
1 tsp. coarse sea salt, more to taste
Toss when it’s cooled 1 tbsp. Melted dark chocolate
- In a large bowl, mix oats and brown sugar with a spatula until combined.
- Add the butter and stir to coat, then fold in the pecan halves and flaxseeds. Pour in the honey and gently stir to distribute.
- Spread the mixture on to a sheet pan and bake, breaking up every 10 minutes, for about 30 minutes total.
- Remove the sheet tray from the oven and gently break up. Let cool completely. Once the granola is cool, glaze it with the melted chocolate by pouring it over the granola and tossing gently. Redistribute the granola over the sheet pan so the chocolate firms; sprinkle it with the sea salt.
Assemble the parfait:
Little strawberries, sliced
Plain, full-fat yogurt (Aimee’s favorite local, handmade yogurts include White Mustache out of NY, Pequa Valley out of PA, and Seven Stars out of PA)
Dark Chocolate Granola
In a mason jar, layer the yogurt, granola, and strawberries, drizzling each layer with a touch of honey for sweetness. Pack with a lid, for easy (and pretty) eating on the go.
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