Easy Skillet Granola with Roasted Blueberries

I made a breakfast parfait inspired by How Sweet It Is with 1 cup plain fat-free Greek yogurt, 1 cup fresh blueberries, 1/2 cup of this granola, and a spoonful of the roasted blueberries. Start the blueberries and then make the granola while the berries roast.

Roasted Blueberries

2 cups fresh blueberries

Heat oven to 450°F. Lightly coat an ovenproof glass pan with cooking spray. Place blueberries in the pan and roast in oven for 12 to 15 minutes, shaking the pan after 6 minutes to ensure they roast evenly. Deb says, “The goal is not to let the blueberries fully slump or turn to sauce; you just want a little trickle of juices puddled across in the bottom.” 

Easy Skillet Granola

2 Tablespoons butter
1 Tablespoon olive oil
1/8 cup (1 oz.) honey
1/4 cup chopped pecans
1/2 teaspoon cinnamon powder
1.5 cups rolled oats
1/2 cup flaked coconut
1/2 cup raisins

Lightly coat a skillet with cooking spray. Melt butter with olive oil in the skillet over medium heat.  Stir in honey and chopped nuts. Cook about 2 minutes until the nuts start to brown, stirring often.

Add oats and coconut; stir well to moisten.  Stirring often, cook about 4 minutes until oats are nicely browned.

Turn off heat and mix in 1/2 cup raisins or other dried fruit.  Transfer to a baking sheet to cool and crisp.

Adapted from Mr. Breakfast and Smitten Kitchen