Have you ever experienced roasted strawberries? If not, there is no time like the present. Roasting, especially along with a drizzle of balsamic, brings out the best of the bright red berries and really makes their sweetness pop.

The individual recipes for both the strawberries and the vanilla granola are delightful when combined, but they also work well independently–try the granola along with a touch of almond milk, or stir the roasted berries into your morning porridge… or, better yet, atop a bowl of chocolate ice cream!

Roasted Strawberry & Vanilla Almond Parfaits

• Your favorite brand nondairy yogurt, I love So Delicious Greek Style, Plain

For the Roasted Balsamic Strawberries

• 1 1/2 cups fresh strawberries, chopped into bite sized pieces
• 1/4 cup coconut palm sugar (or brown sugar)
• 1 teaspoon balsamic vinegar
• Dash salt

For the Vanilla Almond Granola

• 1/2 cup sliced almonds
• 1/2 cup gluten-free oats (also good: kasha or flaked coconut)
• 4 teaspoon vanilla extract
• 4 teaspoons agave or maple syrup

Preheat your oven to 400 ºF. In a medium sized bowl, toss together the strawberries, sugar, balsamic vinegar, and salt and spread onto a small baking sheet/pan lined with parchment paper.

In a separate, smaller bowl, mix together the sliced almonds and oats.

In another small bowl, whisk together the vanilla extract and the agave syrup until very smooth and well blended. Drizzle onto the almond mixture and toss to coat. Spread the granola into a thin layer onto a small parchment lined baking sheet.

Place both baking sheets onto the middle rack of your preheated oven. Bake 8 to 10 minutes, gently stirring each mixture just once halfway through until the granola is golden brown and fragrant and strawberries are tender.

To Assemble the Parfaits

In small jars or glasses, layer the yogurt, strawberries and granola, and enjoy immediately. The granola stores well in an airtight container at room temperature and the roasted strawberries keep great in the fridge–also in an airtight container–up to 3 days.

 

 

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