I hate making breakfast. And it’s actually surprising, you know? Since I am completely obsessed with breakfast food but I just hate making it in the morning. I want to sit in front of my computer with a cup of coffee and scroll through Pinterest and Buzzfeed and I want someone else to make breakfast for me. But that’s not going to happen so after an hour of being useless, I get up and get on with it. Those are the days I wish I had planned ahead and already soaked the oats or de-frosted the bacon or just had any plan in general before walking into the kitchen blindly. But I have vowed to be more efficient with breakfast because I am tired of eating toast with cheese (even though, let’s face it I still love toast with cheese).
I have been looking for ways to make breakfast the night before or even just starting a few steps of it ahead so that the actual cooking is less of a hassle for me and then I thought of these breakfast berry parfaits. And then I thought, no, I’m not going to use regular granola. I’ll be making my own, cheat’s-version low-carb granola. Yaasssss! This is genius, I thought to myself. A breakfast jar that I can prepare the night before and just grab out of the fridge whenever I feel like having breakfast. Also, such a great idea for those days where you don’t have time for breakfast and you need something nutritious and delicious to eat on the run. Just grab your berry breakfast jar and go! Again, genius! I am so full of genius thought lately (and humble too).
So the idea here is that you need to pack as much flavour into a jar (or bowl, if you’re just making this to eat straight away) as you can. I used Greek yoghurt because of its rich, creamy flavour and paired it with fresh raspberries and a very simple blueberry sauce made from frozen blueberries and Xylitol (that wonderful low-carb sweetener). For the granola, I mixed a handful of mixed nuts and seeds with a splash of honey (maple syrup would also be good) and a teaspoon of coconut oil before roasting the mix for 10 minutes. And that’s it. A little prep work but they can all be done before hand and kept until you are ready to knock together a jar or two. You could also do this with any fruit you want. Make it tropical by using banana, passion fruit and mango or adapt it for cooler weather and layer the yoghurt and nut-granola with cinnamon apples/pears. So many options and you get a really easy, completely nutritious, well-balanced breakfast. Yes please!
- 2 cups mixed nuts
- 1 tablespoon flax seed (linseeds)
- 1 tablespoon sesame seeds
- 1 tablespoon chia seeds
- 2 tablespoons pumpkin seeds
- 2 teaspoons coconut oil, melted
- 1-2 tablespoons honey/maple syrup ( to taste)
- pinch of salt
- 2 cups frozen blueberries
- 2-3 teaspoons Xylitol (or another sugar alternative)
- 1 tablespoon water
- plain Greek yoghurt
- fresh raspberries (or other fruit of your choice)
- To make the granola, pre-heat the oven to 180°c and line a baking tray with baking paper/parchment.
- Combine all the granola ingredients then tip onto the baking tray and place in the oven.
- Allow to bake for 5-10 minutes until the nuts are golden brown. Check on the granola regularly as it can burn easily.
- Remove from the oven and allow to chill.
- To make the blueberry sauce, combine all the ingredients in a small saucepan and bring to a simmer. Allow to cook for 5-10 minutes until the berries have released their juice. Remove from the heat and allow to cool.
- To make the parfaits, layer the yoghurt with the granola, sauce and fresh fruit in a jar/bowl of your choice. If making the parfait in a jar, close with the lid and place in the fridge overnight before serving.
Keep any left-over blueberry sauce in an airtight container in the fridge.