- 1/4 cup olive oil
- 1/2 cup honey, such as Hollow Tree Raw Honey
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp vanilla
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 1/4 cup roasted salted pumpkin seeds
- 1/2 cup shredded coconut
- 2 lb strawberries, hulled, halved if large
- 1/3 cup sugar
- 1/8 tsp salt
- 1/2 Tbsp vanilla
- 1/2 Tbsp fresh lemon juice
- Vanilla bean ice cream
To make the granola, preheat oven to 300 degrees and line a rimmed baking sheet with parchment paper or a silicone mat.
In a bowl, combine oil, honey, cinnamon, salt, and vanilla. Add oats, almonds, pumpkin seeds, and coconut and stir to coat. Spread mixture onto prepared baking sheet and press into an even layer. Bake for 10 minutes, turn sheet front to back and continue to bake until golden brown and almonds are toasted, another 10 minutes. Let cool completely. Break into 1”-2” pieces and store in an airtight container at room temperature.
To make the compote, in a saucepan over medium-high heat, add strawberries, sugar, salt, and 1/8 cup water. Cover, bring to a boil, reduce heat to low, and simmer, uncovered, about 20 minutes. Add vanilla and lemon juice and stir to combine. Let cool completely.
To assemble, place pieces of granola in parfait glasses, add scoops of ice cream, dollop with a spoonful of compote and top with more granola.