Barefoot Contessa's Fruit Crunch Sundae

By carvalhohm2

Ingredients

• 1 cup quick-cooking (not instant) rolled oats
• 1/2 cup sweetened, shredded coconut
• 1/2 cup sliced or slivered almonds
• 3 tablespoons olive oil
• 2 tablespoons good honey
• 8 to 10 strawberries, small-diced
• 1/2 cup blueberries
• 1/4 pineapple, small-diced
• 2 cups vanilla yogurt

Details

Adapted from itsnotjustabouttherecipe.com

Preparation

Step 1

Preheat the oven to 350° F.

Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.

Remove the granola from the oven and allow to cool, stirring once.

Combine the strawberries, blueberries, and pineapple in a bowl.

In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses.