This nutritious breakfast is a delicious combination of yogurt, whole grains, and fresh fruits in season. Here I chose blackberries and nectarines, but you can use any fresh, ripe fruit.
Use whole milk yogurt made from cow, sheep or goat milk. Or, for a vegan version, substitute yogurt made from soy.
Use clear glass dishes (or sturdy drinking glasses) if you want to see the colorful layers.
2 cups plain whole milk yogurt
1 tbsp honey or maple syrup (optional)
1 heaping cup fresh blackberries
1 cup chopped ripe nectarine
1 cup granola (recipe follows)
2 tbsp raw hemp nuts or ground flax seeds
Whisk together the yogurt and honey until smooth.
In each of two serving dishes, layer the parfait as follows, starting at the bottom:
1. A few black berries
2. ½ cup yogurt-honey mixture
3. ¼ cup of granola
4. ½ cup chopped nectarine
5. ½ cup yogurt-honey mixture
6. ¼ cup granola
7. ½ cup blackberries
8. tbsp hemp or flax
Serves two.
Home-Made Granola:
3 cups milled multiple whole grain cereal or old-fashioned oats
¼ cup warm water
2 tbsp raw honey or pure maple syrup
2 tbsp coconut oil
Dash ground cinnamon (optional)
1 cup raw nuts, roughly chopped (cashews, almonds, walnuts, Brazil nuts)
1 cup raw seeds (pumpkin, sunflower, sesame, hemp)
1 cup unsweetened shredded raw coconut
Preheat oven to 350F.
Add the whole grains to a large mixing bowl. Whisk together the water, honey or maple syrup, and coconut oil. Pour the mixture over the whole grains and toss to coat them evenly. Spread the mixture in a thin layer on a baking sheet. Bake for 10 minutes; stir. Bake 10 more minutes, or until golden brown. Cool completely.
In a large mixing bowl, stir together the cooled whole grain mixture, raw cashews, pumpkin seeds and coconut. Store the granola in an air-tight container inside the fridge.
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