There is a Pain Quotidien restaurant near my office that serves these glorious breakfast parfaits. They have several layers of yoghurt, granola and fresh berries. Whenever I order this, it feels like I’m eating a sundae for breakfast. The only problem with these is that they are too big.
I wanted to serve something equally scrumptious on New Year’s Day, but I wanted them smaller. I decided that they needed homemade granola packed with flavor and loaded with whole nuts.
The granola had to stand on its own as a snack, so I knew the addition of the dried cherries gave it a subtle sweetness complimented by the shredded coconut. You’ll see I added diced dried apricots as optional.
When one of my tasters made the recipe, his apricots got slightly burned on the edges. I think this depends on the moisture in the apricots, the sugar content and your oven. So feel free to leave them out unless you are an apricot lover and want to keep a careful eye on the oven. You can also add them in half way through the baking.
The granola will keep in an airtight container several weeks, which means you can have a homemade breakfast parfait anytime you want and you don’t even have to leave your house.
As with all of my recipes, if you want a great result, use the best quality ingredients you can find.
BREAKFAST PARFAIT WITH HOMEMADE GRANOLA
EVENT: New Year’s Day Brunch
YIELDS: 6 Cups of Granola
1/4 cup grapeseed or other neutral oil
1/2 teaspoon salt
1/4 cup organic honey
1/4 cup almond butter (I use Costco’s brand)
1/4 cup maple syrup or brown sugar
1 cup whole raw almonds
1 cup whole pecans
1/2 cup sweetened shredded coconut
2 cups rolled oats
1/2 cup dried cherries, cut into halves
1/2 dried apricots, quartered (optional)
Fresh berries or fruit of your choice
Silpat pan liner
1. Preheat oven to 275 degrees.
2. In a large bowl, combine oil, salt, honey, almond butter and sugar and mix until thoroughly combined.
3. Add almonds, pecans, coconut and rolled oats and mix until everything is well coated with the almond butter / oil mixture.
4. Add the dried cherries and mix thoroughly.
5. Spread on silpat on baking sheet and bake at 275 degrees for one hour. OR: If adding apricots, bake for 1/2 hour, then remove from oven and add the apricots. Place back in the oven for another 1/2 hour.
6. Cool in pan at least 20 minutes or longer. When completely cool, remove from pan and store in an airtight container.
7. To make parfait, layer with Greek yoghurt and fresh berries or stewed fruit, or chopped apples and pears.