Pomegranate breakfast parfait
Serves: 4
- 300g rolled jumbo oats
- 60g sunflower seeds
- 60g pumpkin seeds
- 25g sesame seeds
- 120g whole raw almonds, roughly chopped
- 60g honey
- 2tbsp coconut oil
- 1 large orange, zest of
- 250g Greek style yoghurt
- 120g pomegranate seeds
✓ Source of Fibre
| Nutrient | Per 100g | Per serving |
|---|---|---|
| Energy (KJ) | 836 | 1191 |
| Energy (KJ) | 200 | 285 |
| Fat (g) | 9.8 | 13.9 |
| Saturated Fat (g) | 2.5 | 3.5 |
| Carbohydrates (g) | 20.7 | 29.5 |
| Fibre (g) | 3.8 | 5.3 |
| Sugars (g) | 7.7 | 11 |
| Protein (g) | 9.5 | 13.5 |
| Salt (g) | 0.1 | 0.2 |
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Make a delicious, simple granola to serve layered up with Greek yoghurt and pomegranates for a tasty breakfast treat.
Method
The granola recipe will give you a substantial batch which you can then store in an airtight container. Will keep for up to 2 months.
Preheat the oven to 160C/fan 140C/gas 2. Place the rolled jumbo oats in a large bowl with the sunflower and pumpkin seeds, sesame seeds and almonds and toss everything together well.
Place the honey, coconut oil, orange zest and 3 tbsp of water in a small saucepan with a pinch of sea salt and heat everything together gently until the coconut has melted. Pour this over the oat mix and mix everything together well. Spread the mixture over the prepared baking trays and bake in the oven for 25 - 30 minutes mixing everything together every 10 minutes until golden and crunchy. Set aside to cool completely.
To assemble the parfait, divide the Greek style yoghurt between 4 serving glasses filling just a third of the glass. Top with a layer of Granola then a layer of pomegranates. Repeat with another layer of Greek style yoghurt and then the granola and finishing with a layer of pomegranates.