Berry parfait with yogurt

Ingredients:

Parfait

• 1 tbsp. low-fat plain yogurt
• 1 cup raspberry-blueberry mix, fresh or frozen
• 1 tbsp. maple syrup
• 1 tbsp plain homemade granola, recipe below

Low-calorie light granola

• 2 tbsp. maple syrup
• 1 teaspoon unrefined coconut oil
• 0.5 cups oatmeal
• 1/4 cup thinly sliced ​​raw almonds
• 1/4 cup raw peeled seeds

Preparation:

1. Fill a small single-serving container (180 ml) with 80 g of yogurt. Top with 25 g of berries. Drizzle the berries with 1 teaspoon of maple syrup. Assemble two more servings in the same manner with the remaining yogurt, berries, and maple syrup. Pack the granola separately for adding to the parfait. Pack the parfait in an ice pack to keep it cold until lunch.
2. When ready, add granola.
   
   Granola:
   Yield: 1 tbsp.
   
   Preheat oven to 350°F (175°C). In a small skillet over medium heat, heat the maple syrup and coconut oil until melted. While still hot, combine the oats, almonds, sunflower seeds, and a pinch of salt in a medium bowl. Spray a baking sheet with cooking spray. Spread the granola on the baking sheet in a thin layer. Bake for 20 minutes, stirring halfway through. Cool to room temperature and store in a tightly sealed container in the refrigerator for up to 1 month.