Bakery On Main

How it all started... A brief history of bakery on main Always aiming to please, Bakery on Main’s founder Michael Smulders got the idea for his line of gluten-free granola and oatmeal after listening to his Celiac customers bemoan flavorless and unsatisfying products. In 2003, one of his bakers at the Garden of Light Natural Foods store was developing a granola recipe. Once Smulders sampled it, he just had to make a gluten-free version.  Nearly two years later, after securing a dedicated factory to prevent cross-contamination, Smulders began producing gluten-free granolas and gourmet instant oatmeal a few miles down the road. Blueberry Pineapple Yogurt Parfait Yield: 2 servings    Nutrition Facts Calories 380 Fat 9g Cholesterol 5mg Sodium 130mg Carbohydrates 61g Fiber 6g Sugars 41g Protein 16g Ingredients 1 Bakery On Main Cranberry Maple Nut Granola Bar 1 Bakery On Main Extreme Trail Mix Granola Bar 10 ounces Greek vanilla yogurt ⅔ cup fresh blueberries ⅔ cup pineapple chunks ¼ cup sweetened shredded coconut, for garnish 2 parfait serving glasses Directions In the bowl of a food processor, pulse the granola bars until crushed. Begin layering parfait glasses with yogurt. Top with a layer of blueberries and then a layer of pineapple chunks. Add another layer of yogurt and sprinkle with crushed granola bars. Repeat these steps one more full time. Add a final dollop of yogurt and sprinkle with shredded coconut. Chill until ready to serve.