5 oz. Honey Roasted Granola
1 portion Blueberry Quinoa
2-3 sliced strawberries
2 oz. blueberries
1 oz. vanilla yogurt
2 coconut-crusted bananas
3 oz. coconut milk

Place granola in the center of a bowl. Place portion of blueberry quinoa in the center of the granola and remove ramekin. Sprinkle the sliced strawberries and blueberries evenly over the granola. Drizzle the yogurt in a crisscross pattern over the granola. Shingle the banana slices on top. Serve with coconut milk.

Honey Roasted Granola:

1 qts. rolled oats
3 cups pecan pieces
1 ½ cups almond slices
1 tsp. salt
1 tsp. ground cinnamon
¼ cup brown sugar, loosely packed
1 tsp. vanilla extract
1 cup olive oil
1 cup honey
½ cup apple juice
4 cups raisins

Mix the oats, pecans, almonds, salt, cinnamon and brown sugar in a large mixing bowl. Do NOT add raisins to this step. Separately, mix vanilla, oil, honey and apple juice for one minute until honey loosens enough to easily pour. Pour the wet mix over the oat mixture and mix well with a rubber spatula until all ingredients are thoroughly incorporated. Spread the mixture evenly onto a parchment lined full-size sheet pan. Place in a pre-heated convection oven and bake for 35-40 minutes at 325 degrees, stirring every 10-15 minutes with a metal spatula. This will prevent the outer edges of granola from burning. Once the mixture begins to brown, remove from the oven and place on a rack to cool. Add the raisins and stir in evenly. 

Blueberry Quinoa:

8 oz. coconut milk
6 oz. frozen blueberries
1 oz. maple syrup
2 cups cooked quinoa

In a saucepan, bring coconut milk, blueberries and maple syrup to a boil. Immediately remove from heat (do not leave the sauce boiling or it will scorch the coconut milk.) Puree the berries with an electric mixer. Add the prepared quinoa, return and bring to a simmer for 2 minutes. Remove from heat, stir well and allow to come to room temperature. Ladle into 4 oz. plastic ramekins.