What You Need:

1 C of rolled oats
1/2 C of toasted almonds, sliced
1/3C of toasted walnuts, chopped
1 1/2 C of unsweetened coconut, toasted and shredded
1 T of brown sugar + 1/4 C of brown sugar, packed and divided
1 t of cinnamon
2 T of unsweetened cocoa powder
1/4 C honey, divided
1/4 C semisweet mini chocolate chips
1/2 C of raisins
1 (32 oz.) container of vanilla yogurt
Zest from half of an orange
6 T of unsalted butter
4 ripe bananas cut into 1/4 inch slices

How to Make It:

Line a baking sheet with parchment paper and place the rack into the center of the oven.
Allow the oven to preheat to 350 degrees.
Toss together the oats, almonds, walnuts and coconut in a mixing bowl.
Sprinkle 1 T of brown sugar, the cinnamon and the cocoa powder over the top.
Toss until all the ingredients are mixed together well.
Spread 3 T of the honey over the mixture and toss until well covered.
Spread the mixture evenly over the prepared baking sheet.
Bake the granola 15 without stirring.
Allow the granola to cool.
Dump the chocolate chips into a mixing bowl.
Add the raisins and the remaining honey and stir until well combined.
Fold in the granola mixing until all the ingredients are blended together well.
Whisk together the yogurt and orange zest.
Cover the bowl and refrigerate until ready to use.
Melt the butter in a skillet over medium heat.
Stir in the remaining brown sugar.
Cook 2 minutes, stirring constantly, until the sugar is dissolved.
Lay the banana slices into the skillet and stir gently to coat.
Cook 1 minute or until the bananas just begin to color.
Place one spoon of warm bananas into the bottom of the parfait glasses.
Add 1/2 C of the yogurt mixture.
Top with the chocolate granola.

Makes 8 servings