|Strawberry and Nectarine Parfait with Maple Granola|
This breakfast recipe is inspired by Bon Appétit magazine. I am changing it slightly in that I am using nectarines instead of peaches and dried blueberries instead of raisins.
Preparation: 10 minutes
Cooking: 18 minutes
1.5 cups of Porridge Oats
1/4 cup of flaked almonds, coarsely chopped
1/4 cup plus 3 tbsp of maple syrup
1.5 tsp of unsalted butter
1/3 cup of dried blueberries
3 cups of strawberries, sliced
3 cups of thinly sliced pitted and peeled nectarines
Vanilla Frozen Yoghurt (optional)
- Preheat oven to 180 degrees Celsius.
- Mix oats and almonds in a 13"x9"x2" baking pan.
- Combine 1/4 maple syrup and butter in heavy small saucepan. Bring to boil.
- Pour maple syrup mixture over oat mixture and stir to bind the ingredients together.
- Bake in the oven for 10 minutes, stirring occasionally.
- Add the dried blueberries to the oat mixture and stir together. Bake until the mixture is golden and crisp, stirring occasionally, about 8 minutes longer.
|Granola: Golden and Crispy texture|
- Cool the granola completely in the pan.
- Gently toss together the strawberries, nectarines and the remaining 3 tbsp of maple syrup in a large bowl.
- Divide the fruit mixture among 6 bowls or glasses. Sprinkle each parfait with granola, dividing equally.
- Top each with a scoop of frozen yoghurt, if desired, and serve.
The granola can be made in advance (up to 1 week ahead) but should be stored in an airtight container. I quite like eating it semi warm. It really does brighten up your morning when you bite into the warm crunchy, nutty texture.With it being really easy to make, I will never buy granola again!