The White Ramekins

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Persimmon Yogurt Granola Parfait

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Persimmon Yogurt Granola Parfait

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.

Persimmon Yogurt Granola Parfait

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!

Persimmon Yogurt Granola Parfait Persimmon Yogurt Granola Parfait

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.

Persimmon Yogurt Granola Parfait

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.

Persimmon Yogurt Granola Parfait Persimmon Yogurt Granola Parfait

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!

Persimmon Yogurt Granola Parfait

Ingredients

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

Directions

  1. Preheat oven to 180 degree C. Place oats, pumpkin seeds, almonds and cinnamon in a large bowl and mix to combine.
  2. Stir the honey and oil in a small saucepan over low heat for 2 minutes or until melted and combined.
  3. Add the honey mixture to the oats mixture and mix to combine.
  4. 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.
  5. Divide the toasted granola among 4 serving glasses. Layer with slices of persimmons and yogurt and serve immediately.

Maple Granola

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Ask anyone about the easiest to-go option for breakfast on a busy weekday and the chances are you would hear cereals with  milk and fresh fruits. Not just that they are wholesome and filling but they are healthier too. And milk/yogurt along with some fresh fruits added to them make it a power-packed brekkie meal.

Maple Granola 2

I too equally enjoy my bowl of cereals almost on 3 out of 5 weekdays and sometimes weekends too. Yeah I am crazy about them partly because I get to start my mornings with something sweet and partly because they are fast and easy to do. I like them in cold milk with some fresh seasonal fruits.

Maple Granola 1

And that is the reason, I keep looking for new flavors and combinations. Sometimes with dried fruits and sometimes with nuts. I have been wanting to bake my own granola at home. And when recently I bought my own copy of Smitten Kitchen cookbook, the first recipe I got thrilled about and wanting to bake pretty quick was this big chunk maple granola.

Maple Granola 3

The woody flavor of maple syrup and the sweet aroma of cinnamon are wonderfully wedded together. And the lightly beaten egg whites give this granola a big chunky texture. You could skip adding egg whites, if you don’t prefer them. But trust me, you would not smell them in the final outcome. And if you don’t have maple syrup at home, just replace it with some clear honey and it’ll still be fine.

Maple Granola 4

So, don’t wait. Bake your own granola! And I am pretty sure that you would fall in love with this lightly sweet, not too oily, big chunk crunchy maple granola.

Recipe source : Smitten Kitchen Cookbook

Ingredients

240 gm rolled oats {old fashioned/quick cooking}
1 cup shredded coconut {preferably fresh}
1 cup coarsely chopped walnuts
1/4 cup wheat bran
2 tbsp olive oil
1/2 tsp coarse sea salt
2/3 cup maple syrup
1/4 tsp cinnamon powder
1 large egg white
1 cup mix of dried currants, cherries, cranberries
1/2 dark chocolate chips

Instructions

  1. Mix all the ingredients except egg whites, dried currants, chocolate chips in a large bowl.
  2. In another small bowl, whisk the egg whites until frothy.
  3. Add the egg whites to the oats mixtures and stir to combine well.
  4. Lay the mixture evenly onto a large baking tray lined with baking mat/parchment paper and bake in 150 degree Celsius preheated oven for about 45-55 minutes until golden. About halfway through the baking time, carefully turn the granola to bake it evenly on all sides.
  5. Once done, let it cool completely. Once cooled, mix in the currant mixture and chocolate chips into the granola. And break the granola into desired chunk size with help of a wooden spoon.