Soy Yogurt and Granola Sundae

Makes 4 servings

Breakfast seems more like dessert when you layer your favorite flavor of soy yogurt with crunchy granola. (Editor's note: We also liked rolled triticale in place of the wheat flakes, and other rolled or flaked grains would work, as well.)

2 cups old-fashioned rolled oats
2 tablespoons shelled, unsalted sunflower seeds
3 tablespoons wheat flakes
3 tablespoons wheat germ
2 tablespoons maple syrup
1 tablespoon canola oil
1 cup dried cherries or raisins
3 cups vanilla or other soy yogurt
Cooking spray

1. Preheat oven to 350° and lightly spray a rimmed baking sheet.

2. In a mixing bowl, combine oats, sunflower seeds, wheat flakes, wheat germ, maple syrup, and oil. Stir to combine. Transfer to prepared baking sheet and spread into a single layer. Bake until golden and crisp, 15 to 20 minutes. Toss with cherries and let cool.

3. To layer each sundae, place 1/4 cup yogurt in the bottom of a large sundae glass. Layer with 1/3 cup granola, 1/4 cup yogurt, 1/3 cup granola, and 1/4 cup yogurt. Top with remaining granola.

VEGAN

Per serving: 515 Cal (19% from fat), 16g Prot, 11g Fat, 90g Carb, 23mg Sod, 0mg Chol, 6.9g Fiber.

Jean Patterson is a freelance food writer based in Pasadena, California.

"Power Breakfasts"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Winter 2000.