Happy #BrunchWeek everyone! We are finishing up an amazing week. Thank you all so much for joining us! #BrunchWeek is made up of 30+ bloggers sharing 115+ brunch recipes. And there just so happen to be a bunch of great prizes up for grabs from our fabulous #BrunchWeek sponsors California Walnuts, Black Gold Farms, Lodge Cast Iron, Food & Wine Conference, Stonyfield, Bob’s Red Mill, Whole Foods Orlando, FL, and Flavors of Summer. Click HERE for prize and sponsor details! {entry form at the bottom of this post}
Don’t forget to join us for a PinChat today from 2pm to 3pm EST.
If you’ve never attended a PinChat before, they’re really fun. You listen to a live hangout on Google+ and then follow a pin board to see pins that go with our live chat. There are gonna be prizes and all kinds of yummy food to check out. You can follow me on Google+ to find the live hangout and follow the #BrunchWeek 2013 pin board to see all the chat updates. We’ll also be announcing all the giveaway winners during the chat, so you’ll definitely want to be there.
When I found out California Walnuts was one of the Brunch Week I knew I wanted to make a recipe featuring them. Who doesn’t like walnuts? My first instinct was banana bread, and I remembered these Banana Bread Churro Bites I had been wanting to make. But Mike doesn’t really like nuts in his banana bread. He might just have to suck it up for this one – churro type banana bread just sounded too good.
Then my friend Carrie over at Frugal Foodie Mama made Cookie Butter Walnut Granola and it was all over. I knew I was going to use her granola for something. I love homemade granola. It’s been a favorite of mine ever since I made Coconut Cranberry Granola. I grabbed some Stonyfield yogurt, one of the 3 packs of strawberries I had bought the week before, and made some super delicious parfaits. I liked the parfait better fresh, but if you like the granola a little less crunchy, you can let your parfait sit in the fridge overnight. The strawberry pops with the crunch and creamy vanilla is simple and delicious. In fact I’m going to make a parfait right now. Have a great Saturday!
Hungry for more #BrunchWeek?
Croque Monsieur Strata | Biscoff Walnut Granola Parfaits | Overnight Blintz Bake
Biscoff Coffee Cake Muffins | Strawberry Lemongrass Martini | Croissant & Chocolate Bread Pudding
Biscoff Walnut Granola Parfaits
Ingredients
- 2 cups of rolled oats
- 2/3 cup chopped California Walnuts
- 1/2 cup shredded coconut
- 4 tbsp unsalted butter
- 2 tbsp brown sugar
- 2 tbsp honey
- 1/2 cup crunchy Biscoff spread
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup Stonyfield French Vanilla low fat yogurt
- 11 strawberries - 6 sliced 4 diced, 1 halved
Instructions
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Preheat oven to 300 degrees F. Line a baking sheet with a Sil-Pat (or parchment paper); set aside.
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In a large bowl, combine rolled oats, walnuts, and coconut.
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Ina medium saucepan over medium heat, melt butter. Add brown sugar, honey, Biscoff spread, salt and vanilla. Whisk to combine, stirring frequently to prevent sugar from burning. Cook for 2 minutes.
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Pour butter mixture over oat mixture. Stir until all ingredients are well combined. Spread granola mixture evenly over Sil-Pat. Bake for 35 to 45 minutes, or until granola is golden brown. Remove from oven and allow granola to cool.
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In a small trifle dish, add a generous layer of cooled granola. Top with 1/4 cup yogurt. Add 3 sliced strawberries around the edge of the trifle dish; top yogurt with 2 diced strawberries. Add another generous layer of granola on top of the strawberries, and then top with 1/4 cup yogurt. Garnish with a walnut half and strawberry half. Repeat with second parfait dish, and remaining ingredients.
See all the other #BrunchWeek recipes being shared today at the blogs below.
Brunch Drink Recipes
Frozen Grasshopper by Amanda’s Apron
Gin and Sparkling Red Wine Cocktail by Take A Bite Out Of Boca
Chocolate Trifle {kid friendly} by Real Housemoms
Vanilla Pomegranate Mojito by Noshing With The Nolands
Cherry Sangria by Cooking In Stilettos
Potato Brunch Recipes
Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story
A Salad Called German Potato by The Vintage Cook
Breads, Grains, Cereals and Pancake-type Yums
Chocolate Chip Craisin Granola Bars by Big Bear’s Wife
Dandelion Pesto Pizza by Culinary Adventures with Camilla
Stuffed French Toast by poet in the pantry
Pina Colada French Toast by The Domestic Mama & The Village Cook
Sourdough Epi Baguettes with Rhubarb Blood Orange Ginger Jam by Spontaneous Tomato
Carrot Cake Pancakes by Love and Confections
Spreads and Dips for Brunch
Strawberry-Kiwi Jam by Sweet Remedy
Grilled Pineapple and Walnut Dip by Jane’s Adventures in Dinner
Brunch Dessert Recipes
Raspberry Sweet Rolls with Meyer Lemon Glaze by by Cravings of a Lunatic
Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries by Vanilla Lemonade
