Savoury Granola and Roasted Squash Parfaits

4 cups
Easy
Breakfast

Characteristics

Low Sodium High Fibre Vegetarian

Nutritional Facts Per Serving

200
Calories
10 g
Protein
22 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

Per 1 cup
  • Amount For Serving % Daily Value
  • Calories 200
  • Lipides
    • Saturated fat  2 g
  • Cholesterol 5 mg
  • Sodium  135 mg
  • Carbs 22 g
    • fiber  5 g 9 %
    • Sugar  5 g
  • Protein 10 g

Ingredients

  • 1/2 cup (125 mL) quick oats
  • 4 tsp (20 mL) olive oil
  • 1 tbsp (15 mL) finely grated Parmesan cheese
  • 1 tbsp (15 mL) pine nuts
  • 1 tsp (5 mL) finely chopped fresh thyme
  • 1 clove garlic, minced
  • pinch each salt and pepper
  • 2 cups (500 mL) cubed roasted butternut squash
  • 1 1/3 cups (325 mL) plain Greek yogourt
  • 2 tbsp (30 mL) finely chopped chives
  • 1 tsp (5 mL) finely grated lemon zest

Method

  1. Preheat oven to 350°F (180°C). In small bowl, mix oats with oil, Parmesan, pine nuts, thyme, garlic, salt and pepper. Arrange on parchment-lined baking sheet. Bake 8 to 10 min., or until golden brown. Cool completely.
  2. Stir yogurt with chives and lemon zest. Layer roasted squash, yogourt mixture and oat topping in four 1-cup (250-mL) resealable jars or food containers. Seal and keep chilled. Serve within 8 hr.

Tip: To roast butternut squash, preheat oven to 400˚F (200˚C). Peel and cut squash into 1/2-in. (1-cm) cubes. Toss with 2 tbsp (30 mL) olive oil and 1/4 tsp each salt and pepper. Bake on parchment-lined baking sheet 35 to 40 min., or until tender.

Related Recipes