Cranberry Apple Compote and Honey Yogurt Parfait

• 1 1/4 cups granola
• 1 1/2 Tablespoon Butter Premium Olive Oil
• 4 apples (large) cut into 1/2-inch chunks
• 1 cup fresh cranberries
• 3 Tablespoons Vermont Maple Dark Balsamic Vinegar
• 1 teaspoon grated orange zest
• 1/2 teaspoon ground cinnamon
• 1 pinch of Himalayan Pink Salt
• 3 cups Greek yogurt
• 4 tablespoons Franklin Raw Honey
• Walnuts or Pecans for garnish

Directions:

• Heat the olive oil over medium heat in a non-stick skillet.
• Add the apples and cook for 3 minutes, stirring occasionally. Add the Maple Balsamic, salt, cinnamon, and orange zest and cook for another 3-4 minutes, or until the apples begin to turn translucent.
• Add cranberries and cook for 4-5 minutes, or until they just start to burst. If necessary, de-glaze the pan with 1 tablespoon of water.
• Remove from heat and allow to fully cool.
• In a bowl, whisk together the yogurt and honey.
• Using a spoon, add a layer of yogurt to each glass. Add a thin layer of granola, then add a layer of compote and repeat the process again. 
• Finish with another small scoop of yogurt and sprinkle walnuts, pecans, or granola.
• Serve immediately.