First posted: Oct 27, 2015

Pistachio and Granola Breakfast Parfaits



Cooks in:        Serves:12 servings

For the Granola
  • 2 cups whole rolled oats
  • 1 cup buckwheat
  • 1 generous cup of raw roughly chopped almonds, pecans and pistachios (or any nuts of your choice)
  • 1/4 cup shredded coconut
  • 1 tsp ground cinnamon
  • 1/3 tsp ground ginger
  • Pinch of ground nutmeg
  • 1 tsp vanilla extract
  • 1/4 cup apple juice
  • 1/4 cup honey
  • 1/4 cup coconut oil, warmed until liquid
  • Pinch of salt
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots, roughly chopped (or figs!)
For the Parfaits
  • 2 cups fresh plum pieces, skin on (alternatively use frozen berries)
  • 1/3 cup warm water or apple juice
  • 2 Tbsp honey
  • 1 tsp clementine or lemon zest
  • 1 cup Lancewood double-thick Greek yoghurt
  • 1/3 cup good-quality granola (previous recipe)

What to do

1. Pre-heat oven to 160C.

2. Heat the apple juice, honey and oil together in a small saucepan over a low heat until warmed through. Then mix everything together except the dried fruit, spread out on a lined baking tray and bake. Give a stir and check that the granola is evenly distributed after 20 minutes and bake for a further 15-20 minutes or until lightly golden.

3. Remove from the oven, let it cool, break up the granola and add in the dried fruit.

4. Store in an airtight container for up to 2 weeks.

For the Parfaits

1. Add the plums, water and honey to a medium-sized saucepan over medium heat and gently simmer until the plums are soft and can be mashed easily with a fork. Stir through the zest and serve once cooled, or store in an airtight container in the fridge for up to five days.

2. To assemble, divide and layer the ingredients as follows into pretty glasses: yoghurt, plum compote, granola, and then serve.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

All pantry staples such as spices, flours and nuts; as well as all beautiful fresh fruit and vegetables were kindly provided by Food Lover's Market in Zimbabwe and South Africa.
All good coffee was provided by Nespresso, and perfectly pure water by Valpré.
We cooked everything on our amazing Defy stove, and wouldn't have safaried anywhere at all without Suzuki, so thanks to our legendary sponsors.

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