Coconut-Granola Yogurt Parfaits

I prepare homemade granola ahead of time—it makes these yogurt treats special.

Ingreadient

• 1/2 cup pomegranate juice
• 1 tablespoon sugar
• 3/4 teaspoon lemon juice
• 1/4 cup butter, cubed
• 1/4 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon each ground cardamom, cinnamon and allspice
• 1/2 teaspoon vanilla extract
• 2 cups old-fashioned oats
• 1 cup sweetened shredded coconut
• 1/2 cup coarsely chopped cashews
• 1/4 cup dried cranberries
• 1/4 cup dark chocolate chips
• 4 cups fat-free plain Greek yogurt
• 6 tablespoons honey, divided
• 1 tablespoon grated lime zest
• 2 tablespoons lime juice
• 3 cups chopped Honeycrisp apples (about 2 large)
• 1 cup pomegranate seeds

Direction

1. Preheat oven to 325°. In a small saucepan, combine pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Stir in butter and brown sugar until sugar is dissolved. Remove from heat; stir in salt, spices and vanilla.
2. In a large bowl, combine oats, coconut and cashews. Drizzle with pomegranate juice mixture; toss to combine. Transfer to a greased 15x10x1-in. baking pan, spreading evenly.
3. Bake 20-25 minutes or until lightly browned, stirring halfway. Cool on a wire rack. When completely cooled, stir in cranberries and chocolate chips.
4. For parfaits, in a bowl, mix yogurt, 4 tablespoons honey, lime zest and lime juice until blended. To serve, layer 1/4 cup yogurt mixture, 2 tablespoons granola, 3 tablespoons chopped apple and 1 tablespoon pomegranate seeds in each of 8 parfait glasses. Repeat layers. (Save remaining granola for another use; store in an airtight container.)
5. Drizzle parfaits with remaining honey. Serve immediately.