Dessert for breakfast: yogurt parfait

Last week I was in Boston, and when we were leaving my friend’s house where we were staying for the weekend, her mom sent us on our way with packages of homemade granola. How nice is that? Thanks, Fran! I picked up some great tips like adding orange juice and cashews to the mix.

And it got me thinking that I should also make some granola to enjoy with the yogurt that I have for breakfast nearly every day (when I am not having savory porridge).

I went with this recipe because I love this is glamorous, substituting cashews for chia, and adding the above-mentioned juice for some extra flavor. I also used whole almonds instead of sliced ones. It’s nice for granola to have a bit more of a bite.

• 3 cups old-fashioned rolled oats
• 1/4 cup whole almonds
• 1/4 cup of cashew nuts
• 1/2 cup raw sunflower seeds
• 1/2 cup raw pumpkin seeds
• 2 tablespoons orange juice
• 1/4 teaspoon salt
• 1/4 cup of olive oil
• 1/4 cup of agave nectar
• 1 cup dried fruits (cranberries, cherries, apricots, dates, figs – I left out raisins because I don’t like them, but you can certainly add them too)

+  Greek yogurt, golden syrup or honey, and jam for the parfait.

1. Preheat oven to 330F and prepare a large baking sheet lined with parchment paper or use a silpat.

2.  Combine the dry ingredients in a bowl, then add the oil, agave, and orange juice and mix well. Spread on the baking sheet and bake for about 35-45 minutes until golden brown, shake or stir the granola from time to time when you’re checking on it.

3. Mix in the dried fruit into the granola mixture as soon as you take it out of the oven and break up any ‘clumps’.

Now for the parfait!

Drizzle golden syrup in a large class or ice cream dish. Add a dollop of your favorite compote  or jam.

Then layer thick Greek yogurt and granola on top.

Top with a tiny bit more golden syrup, if you’re being naughty.