During these crazy times, making a home-cooked meal can be cathartic. But if you're like me, you can find yourself in a rut, making the same things over and over again. That's why I enlisted the help of my chef friends from all over the Seattle area, getting each one to send me an easy-to-follow recipe folks can make at home using pantry staples or ingredients that are usually readily available at your local grocery store. It's a weekly series we're calling Cooking In. Interested in other recipes? We've also tried making Ethan Stowell's famous rigatoni, and Spark Pizza's incredible...pizza.
They say breakfast is the most important meal of the day, but sometimes you've just got to treat yourself. I called on Chef Brian Doherty of the Woodmark Hotel for this Cooking In, and he came through with the perfect sweet dish to start your morning right: the Woodmark's signature Homemade Granola & Seasonal Berry Parfait.
The great thing about this recipe is it makes a big batch of granola, so you've got breakfast (or an easy snack) all week long. Of course, if you prefer your morning meal without the cooking, you can order takeout from Chef Brian and his team at Carillon Kitchen, located right on the shores of Lake Washington. Right now the restaurant is open daily from 7:00 a.m. to 2:00 p.m. for breakfast and lunch.
Woodmark Hotel’s Homemade Granola & Seasonal Berry Parfait
To make things easier, I converted all measurements from ounces to cups using a Google conversion calculator. As you'll notice in the above video, I couldn't find all the different varieties of dried fruit and nuts and the local grocery store, so I made substitutions based on what was available.
- Brown Sugar - 6 oz (3/4 cup)
- Honey - 12 oz + 1 cup (1 1/2 cups + 1 cup)
- Butter - 4 oz (1/2 cup)
- Oatmeal - 4 oz (1/2 cup)
- Coconut (toasted) - 14 oz (1 3/4 cups)
- Pistachios (toasted) - 8 oz (1 cup)
- Macadamia nuts (toasted) - 8 oz (1 cup)
- Sliced almonds (toasted) - 10 oz (1 1/4 cups)
- Cashews - 8 oz (1 cup)
- Golden raisins - 4 oz (1/2 cup)
- Dried cherries - 4 oz (1/2 cup)
- Dried blueberries - 4 oz (1/2 cup)
- Dried currants - 4 oz (1/2 cup)
- Dried apricots (chopped) - 4 oz (1/2 cup)
- Dried cranberries - 4 oz (1/2 cup)
- Special K - 1 lb
- Ellenos Yogurt (for serving)
- Bananas (for serving)
- Fresh fruit (for serving)
If you prefer your granola less sweet, use less of the wet mixture. You want to make sure all your dry ingredients are evenly coated.
- Toast the coconut in a 350F oven, stirring occasionally until light golden brown (some white is fine).
- Toast each of the other nuts (pistachio, sliced almonds, Macadamia nuts) separately since they all require different times to toast. Allow the nuts and coconut to cool down to room temperature
- Combine the Special K, the toasted coconut, all the toasted nuts, oatmeal, and the mixed dried fruit.
- Combine the brown sugar, honey, and butter in large saucepan and bring just to a boil, stirring occasionally.
- Pour over the cereal mixture and start mixing with a large heat-proof trying to break the cereal as little as possible. Once everything is thoroughly mixed, the granola will need to be mixed every 30 minutes until it has cooled down to room temperature.
Place granola at the bottom of a bowl, put a health scoop of Ellenos yogurt on top. Garnish with Fresh Raspberry, Blueberries, Blackberries, Fresh Mint.
- Take a whole banana and split in half, sprinkle raw organic sugar on top of each half.
- You can either use a torch and brulee each half or in a non-stick frying pan over high heat place the two halves of banana until golden brown and caramelized.
- Let cool for a minute and place on top of parfait.