A healthy breakfast version of the British classic dessert. Make your own homemade granola with rolled oats, maple syrup, almonds and dried cherries and use it for this delicious yogurt and meringue layered snack.
2 egg whites
1/3 cup sugar
Pinch of cream of tartar or xanthan gum
3 cups rolled oats
1/2 cup maple syrup
1/2 cup vegetable oil
3/4 cup raw almonds, finely chopped
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
2/3 cup dried cherries
2 cups Greek yogurt
1 pint strawberries, sliced
Preheat your oven to 225°F.
In a mixing bowl, whisk your whites, sugar, and cream of tartar together. Whisk until stiff peaks form, then transfer to a piping bag.
Pipe out dollops of the meringue onto a parchment-lined baking sheet, then place in the oven for two to two and a half hours.
Remove and allow to cool. Store in an air-tight container for up to five days.
Increase the oven up to 325° F.
In a mixing bowl, combine the oats, maple syrup, oil, almonds, salt, cinnamon, and vanilla. Mix well then transfer to a parchment-lined baking sheet.
Bake for 25 to 30 minutes, stirring halfway.
Remove and allow to cool (the granola hardens as it cools). Store in an air-tight container for up to 10 days.
Place a dollop of Greek yogurt, followed by some of the strawberries, crumbled-up meringue, and a sprinkling of granola. Repeat with another layer of yogurt, berries, meringue, and top it off with a final sprinkling of homemade granola. Enjoy!
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