Friday, August 27, 2010

What's for Breakfast: Granola Parfait

By Ed Bruske
aka The Slow Cook

Here's a real switch from the Pop-Tarts, Golden Goldfish Grahams and Otis Spunkmeyer Muffins we've seen in past Chartwells breakfasts: homemade granola.

This granola was made from dry oatmeal mixed with brown sugar and baked fresh in the school kitchen. It was then tossed with dried blueberries that arrive frozen and canned peaches, then spooned over the raspberry yogurt I described yesterday. The dish is garnished with more blueberries and slices of local peach.

What a revelation! We don't need to buy pre-packaged, processed "treats" from corporate food factories. We can actually make our own. (Thanks to the local kitchen ladies.)

Not to complain, but the yogurt in this "parfait" hardly needs much sugar with all the sugar in the granola and the peaches. (Chartwells is calling this "all natural yogurt" on its menu website, even though the ingredient list is a mile long and heavily dosed with sugar). Otherwise, this is a great idea for mixing dairy, grains and fruit. And notice the plain, fat-free milk on the tray. D.C. no longer serves flavored milk with added sugar.


  1. Granola is so darn easy to make. No long laundry list of ingredients necessary. I'm very impressed to see granola instead of puffed, flaked hyper processed cold cereals on the menu.
    All eyes remain on DC.
    Keep us posted!

  2. A revelation, indeed! Another great idea for breakfast...this looks delicious and is the perfect meal to fuel children for hours.

    Here are a few more reasons to eat breakfast:

  3. I think it is fine that they used canned peaches instead of the local peaches....
    They might not have been provided with local peaches @ that to stay on menu they used canned peaches 8/