Just made a huge batch of Great Day Granola? Here is the perfect way to enjoy it! This version pairs my Chocolate-Chip Cherry Granola with frozen blueberries and fresh raspberries layered between vanilla yogurt. This parfait puts anything you would pick-up at the drive-thru to shame!

Experiment with different fruits and yogurt flavors until you find the perfect combination. Fresh or frozen fruits work well.

1 cup low-fat vanilla yogurt
1/2 cup frozen blueberries, unsweetened
1/2 cup fresh raspberries, rinsed and patted dry
1/4 to 1/2 cup Chocolate-Chip Cherry Granola

Pour frozen blueberries into a large glass or travel mug. Cover with 1/2 cup yogurt, then sprinkle raspberries. Cover with the other 1/2 cup yogurt. Top with granola. Eat immediately or take it to-go.

Once the blueberries begin to thaw, the juice will create the perfect infusion with the yogurt. Frozen peaches are also great in this parfait.

From 5:30 AM: First-Shift Foods, the authors call this chapter “foods to beckon us from bed.” The original recipe calls for coconut, sunflower seeds, and pecans, which I substituted with dried cherries and mini-chocolate chips. The add-ins are open to interpretation as long as you keep the proportions the same, although I would highly recommend keeping the wheat germ, it adds a nutty flavor and gives the granola texture. I’ve posted the original recipe, and then my remake.

2 1/2 cups quick oats
1/2 cup shredded unsweetened coconut
1/2 cup sunflower seeds
1 cup pecan pieces
1/2 cup toasted wheat germ
2 tbsp vegetable oil
1/4 cup pure maple syrup
1/4 tsp salt
1 tsp vanilla extract
1/2 cup dried cranberries or golden raisins

Preheat oven to 300F and coat a 13×9 baking sheet with cooking spray.

In a large bowl, toss the oats, coconut, sunflower seeds, pecans, and wheat germ.

Combine oil, maple syrup, and salt in a glass measuring cup and heat in the microwave for 1 minute. Add the vanilla.

Pour the syrup over the dry ingredients and toss to coat everything evenly. Spread mixture over prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes.

Add the cranberries or raisins and allow the mixture to cool.

Jenn’s Chocolate-Cherry Granola
2 1/2 cups quick oats
1/2 cup wheat germ
1/4 cup maple syrup
2 tbsp vegetable oil
1/4 tsp salt
1 tsp vanilla
1 cup dried cherries
1 cup mini-chocolate chips

Preheat oven to 300F and coat a 13×9 baking sheet with cooking spray.

In a large bowl, toss the oats and wheat germ.

Combine oil, maple syrup, and salt in a glass measuring cup and heat in the microwave for 1 minute. Add the vanilla.

Pour the syrup over the dry ingredients and toss to coat everything evenly. Spread mixture over prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes.

Add the dried cherries. Add the chocolate chips while the mixture is still warm and stir to melt the chocolate into the granola, or add the chocolate chips after the mixture has cooled to keep in pieces.

Sprinkle granola on top of yogurt and fruit.

From chapter 2:30 AM: Late Night Rehab of Midnight Snacks, “try this fortifying concoction to hydrate your system, flush out some lingering impurities, and get your body rebounding with a vitamin booster shot.” The authors certainly don’t lack imagination. 

While the recipe is designed to stave off a hang-over, it’s a great early morning booster as well. Bonus: a full serving of fruit and veggies first thing in the morning, and then some. Normally, I adjust recipes to my liking, but this one was practically perfect. The only snag is the recipe is suppose to serve one, but I had plenty for two.

1 small papaya, peeled, seeded, and cut into chunks
1/2 cup orange juice
1/2 cup apple juice
1/2 medium cucumber, peeled, seeded, and cut into chunks
ice cubes (about 5-6)

Author’s instructions:

“Cast all the ingredients, along with any of the evening’s regrets, into the blender and puree.”

I do not advocate the peeling and seeding of fruits and vegetables, but in the case of papaya it is necessary. For the cucumber, it’s more about the texture of the smoothie. The only thing I added to this was a sprig of mint, just for show. If you really want to balance your breakfast, try yogurt or milk in place of the fruit juices.

Ripe papaya are more yellow than green and should yield slightly when you squeeze it.

I am so not a morning person. Ever. I’m even less of a morning person when I have to get up before the sun does. Now I have a way to catch a little sunshine when it’s still dark outside. This homemade treat is easy, healthy, and tasty. What a great way to start the day, with a little Spring Fever.

If you are unable to find mango sorbet, try another flavor such as raspberry or lemon. You can also swap half of the strawberries with a sliced banana, or try with sliced peaches this summer.

2 cups sliced strawberries
1/2 cup orange juice
1/2 cup mango sorbet
5-6 ice cubes, to thicken if desired

Combine all ingredients in a blender. Pulse until smooth. Sip and enjoy. Yum!

Here’s a little concoction I created to make great mochas at home:

1 pkg (about 1 1/3 cups) dry instant non fat milk
1 cup sugar
1/2 cup cocoa
1/3 cup instant espresso (or 2/3 cup instant coffee)
1 tsp cinnamon
1/4 tsp salt

Combine all ingredients in a blender and pulse to combine, or stir together in a large bowl.

To make mochas, combine 1/4 cup mix with 1 cup hot water (or to taste). Stir and enjoy!