Camp Breakfast on the Go: Golden Raisin Granola & Yogurt Parfaits

Prep this meal at home so you can enjoy a quick, easy, and delicious breakfast at the campsite.

A granola and yogurt parfait is sweet and indulgent; we consider it the ice cream sundae of breakfasts. And when you’re camping, this layered treat seems even more luxurious. Just imagine the contrasts between creamy, cool yogurt, juicy and slightly tangy fruit, and nutty and crunchy granola. Your mouth is watering, right?

Even better, you can prep this satisfying camping breakfast ahead of time. Bake the granola at home before you leave — use the extra 1-1/2 cups the recipe yields as a snack. If you’re not a fan of pumpkin seeds or pecans, feel free to swap in other nuts and seeds. When it comes to the golden raisins, you can do the same. Pro tip: We recommend testing out everything from chopped dried apricots to sweetened dried cranberries. 

Before leaving home, pack individual servings of yogurt with berries. Then, at the campsite, all you need to do is sprinkle on the granola and serve. You can add the granola in advance but spooning it on top of the parfaits at the last minute helps it remain crispier. Once you’ve done that, you can sit back, relax under the morning sky, and enjoy your delicious brekkie that takes even less work than a one-pot camping meal.

Golden Raisin Granola & Yogurt Parfait

*Makes 2 generous portions (Yield: about 2-1/2 cups granola)

• ¼ cup plus 1 TBSP maple syrup
• 2 TBSP extra virgin olive oil
• ½ teaspoon kosher salt 
• ½ teaspoon ground cinnamon
• 1 cup old-fashioned rolled oats 
• 1/3 cup raw pumpkin seeds (pepitas)
• 1/3 cup raw pecans
• ½ cup golden raisins
• 2 cups Greek yogurt, plain or vanilla, divided
• 6 ounces fresh raspberries (about 1-1/4 cups), divided

 

Step 1

Preheat oven to 350 degrees F and line a large, rimmed baking sheet with parchment paper. In a medium mixing bowl, stir together syrup, oil, salt, and cinnamon. Add oats, pumpkin seeds, and pecans, and stir well. Pour onto the baking sheet and spread in one even layer. Bake until lightly golden, about 20 minutes, stirring halfway through. Watch carefully, so the nuts don’t burn. 

Step 2

Remove from oven, stir in raisins, and let cool, about 20 minutes. With a wooden spoon, break up clumps.

Step 3

Pack the granola into a bag or jar. Into two individual lidded jars (each with a capacity of two cups or more), spoon yogurt and then berries, cover, and chill. 

Step 4

At the campsite, spoon ½ cup of the granola on top of each serving of yogurt and berries.