Parfaits are fun to make. Super easy, make-ahead in time, healthy and endless possibilities. And they are more fun, if meant for breakfast. Breakfast on a weekday always have to be a quick, easy almost completely no-fuss affair, as compared to the one on a weekend. So I better must have all my pantry/fridge well stocked up, as there is hardly anytime to cook on a busy weekday morning.
But that doesn’t mean that I would like to compromise anywhere on the taste and more importantly on nutrition factor. Fruits and homemade granola mixed with either yogurt or milk are my go-to options. The ones, I heavily relied on. I made this homemade maple granola sometime back, and I never bought any from the store thereafter. This stuff is so good!
Few days back I ordered Donna Hay’s Simple Essentials Fruit. When I got my copy, I got really excited to flip through each page. I just love dessert with fruits, of any kind probably. There was this simple yet delish recipe of nectarine granola, which caught my eyes, because it had another recipe of homemade granola to try for.
Nectarines and peaches have long left behind. But I wanted a similar bright colored fruit to replace with. Was mesmerized by Donna Hay’s style and food pictures, bright and full of sunshine. And the recipes are nonetheless vivacious, right there to brighten up your morning.
Persimmons are the bright colored fruits of fall, and I went onto adding them in my parfaits. It worked like a magic. Crunchy granola, creamy and light yogurt with sweet and bright red colored fuyu persimmons…just simply made my day!
3 cups rolled oats
1/4 cup pumpkin seeds
1/2 cup whole almonds, chopped
2 tsp cinnamon powder
1/2 cup honey
90 ml oil
2 persimmons, peeled and sliced
2 cups vanilla yogurt
- Preheat oven to 180 degree C. Place oats, pumpkin seeds, almonds and cinnamon in a large bowl and mix to combine.
- Stir the honey and oil in a small saucepan over low heat for 2 minutes or until melted and combined.
- Add the honey mixture to the oats mixture and mix to combine.
- Divide the granola between two baking trays lined with non-stick baking paper and spread evenly. Bake for 20-25 minutes, stirring occasionally, or until golden. Allow to cool.
- Divide the toasted granola among 4 serving glasses. Layer with slices of persimmons and yogurt and serve immediately.