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Mar 15, 2017 By Shereen Pavlides for The 2 min read

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Dave Garrett|Calkins Media

Cutting dried fruit to mix into the granola.

Dave Garrett/Calkins Media

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Shereen Pavlides

Cranberry almond granola is paired with yogurt and fresh fruit.

Shereen Pavlides

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Shereen Pavlides prepares the fresh fruit for the parfait using cranberry almond granola.

You can see Pavlides prepare this dish on video by visiting heraldstandard.com or our Roku channel.

Dave Garrett

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ItÄ¢¹½ÊÓƵ good for breakfast or as an afternoon pick-me-up. ItÄ¢¹½ÊÓƵ also great on the go — on hikes, on car trips, in the park. Layer it with yogurt and fresh berries, and you’ve got a healthy snack or dessert.

Then add the sour-sweet tanginess of cranberries and crunch of almonds, and itÄ¢¹½ÊÓƵ irresistible.

Cranberry almond granola

For a healthy and delicious treat, layer granola in your favorite glass, alternating fresh berries and vanilla yogurt or skyr (an Icelandic thick and creamy high protein cream), found in the dairy section among the yogurts in most grocery stores.

Makes: about 7 cups

Prep time: 15 minutes

Cook time: 30 minutes

4 cups old-fashioned oats

¾ cup dried cranberries

¾ cup dried apricots, diced

½ cup salted sliced almonds

½ cup salted, dry roasted sunflower seeds

2/3 cup honey

½ cup packed dark brown sugar

¼ teaspoon kosher salt

Heat oven to 300 degrees. Spray a large rimmed baking sheet with nonstick cooking spray.

Place oats, cranberries, apricots, almonds and sunflower kernels onto the prepared baking sheet. Toss to evenly combine. Set aside.

Add honey, brown sugar and salt in a 2-quart saucepot and place over medium-low heat. Stir the honey mixture until the sugar melts, about 2-3 minutes. Remove from the heat.

Spray two rubber spatulas with nonstick cooking spray and pour the honey mixture over the oaks. Toss and mix to evenly coat the honey mixture with the oat mixture, using the spatulas. Spread the oat mixture evenly over the baking sheet.

Bake until the oats are toasted and golden brown, 25-30 minutes, tossing halfway through the bake time. Remove. Toss again.

Rest to cool, periodically tossing (using a spatula, upside down to chisel any oats from the bottom of the sheet tray) until the honey sugar mixture sets.

Place cooled granola into an airtight container or large zipper bag and store at room temperature, up to 2 weeks.