This make-ahead meal from the chef-owner of Waxman’s Restaurant in San Francisco is completely customizable
Jonathan Waxman’s Fruit & Granola Parfaits
Preheat oven to 325°. Stir together 2 cups uncooked old-fashioned regular rolled oats, ½ cup honey, ¼ cup chopped walnuts, 2 tbsp. olive oil, ½ tsp. baking soda and ¼ tsp. sea salt in a large bowl. Lightly grease a baking sheet; spread mixture into a ½-inch-thick layer. Bake until golden, about 30 minutes, stirring after 15 minutes and at end of baking. Let stand 10 minutes to cool; stir in ¼ cup dried cranberries. (Granola can be stored in an airtight container for up to 6 months.) Add ⅓ cup granola to each of 3 (1½- to 2-cup) mason jars or glass containers. Layer 1 jar with ¼ cup each of raspberry yogurt and fresh raspberries; repeat layers once ending with raspberries. Repeat procedure with peach yogurt and diced peaches in second jar, and repeat with blackberry yogurt and blackberries in remaining jar.
Food Hack! Prep ahead! On Sunday, assemble several parfait jars with different fruits, and stack them in the fridge for the week. Each morning kids can grab their favorite flavor and go.