Granola:
1/2 cup pure maple syrup
2 large egg whites
1 Tablespoon vanilla extract
1 ¼ teaspoons ground cinnamon
4 cups gluten-free old fashioned rolled oats
1 ¼ teaspoon ground cinnamon

 

Yogurt:
2 cups non-fat Greek yogurt
1 teaspoon vanilla extract
2 tablespoons honey

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Fruit:
2 cups mixed berries
2 teaspoon fresh lemon juice

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Method: 

Granola:

Position rack in bottom third of oven and preheat to 325F.

Generously coat heavy large, rimmed baking sheet with nonstick spray.

Warm maple syrup in saucepan until it is lukewarm.

Pour into bowl and whisk in egg whites, vanilla, and cinnamon.

Add oats and almonds.
Toss well.

Spread mixture on baking sheet and bake for 30 minutes.

Stir well and let cool on pan.
(Feel free to add in any dried fruits, nuts, or seeds you have on hand.)

Store in airtight container in a cool dry place.

 

Yogurt:
Stir vanilla and honey into yogurt.

 

Berries:
Mix berries and lemon juice together.
Let stand for 1 hour at room temperature.

 

Assembly:

Put 2 Tablespoons of granola in bottom of parfait cup or wine glass. Top with ¼ cup fruit.
Top with ¼ cup yogurt. Repeat each layer one more time.