This summer berry breakfast parfait is a family favorite. With ripe juicy berries and a crisp oat topping, it is a delicious and easy way to start your day!
Preheat the oven to 350 degrees. In a medium sized mixing bowl stir together the oats, whole wheat flour, sliced almonds, cinnamon, and sea salt until well combined. Add the maple syrup and olive oil, stirring until every oat and almond are lightly coated with the wet ingredients.
Spread the mixture in an even layer on a rimmed baking sheet lined with parchment paper. Bake for 18 to 20 minutes, stirring halfway through, watching carefully during the last few minutes so the oat mixture does not burn.
Remove from the oven and let cool for about 10 minutes on the baking sheet. It might seem like it is not done yet, but don’t worry, it will crisp up as it cools.
Layer blueberries and raspberries on the bottom of your chosen glass. Next, add the cooled crisp oat topping and then half of the plain Greek yogurt. Repeat with more berries, crisp topping, and the remainder of Greek yogurt. Top with additional berries and topping to your liking.
Save any remaining topping in an air tight container. Enjoy!
*3 to 4 tablespoons of pure maple syrup both work great in this recipe. My kids prefer the crisp oat topping slightly sweeter so I typically use four.