For a healthy breakfast that kind of feels a bit like dessert, you cannot go past this strawberry yoghurt parfait with a homemade pistachio granola piled on top, giving it that perfect salty crunch.
There are so many strawberries at the supermarket at the moment and they are ridiculously cheap. For about $1.50 you can pick up a punnet of late season winter strawberries which are locally grown and beautifully sweet. Queensland strawberry season is coming to a close now, but if you are in the southern states, get ready it’s your turn!
And might I suggest this strawberry yoghurt parfait as a way to celebrate all the super fresh strawberries?
What is a parfait?
First of all, let’s get this question out of the way – what exactly is a parfait. Traditionally it is a french cream dessert layered and served in a glass. People (myself now included) have adapted this meaning to basically incorporate anything remotely ‘creamy’ served in a glass. Yoghurt parfait’s are pretty common now, often being a popular brunch menu item, and you will find it specified in some of the definitions online.
It is a fun name, and sometimes we need that when we want to talk about healthy food. That’s ok.
My parfait includes a layer of strawberry puree (the yummy, gooey, chunky kind), a layer of good quality vanilla coconut yoghurt, a decent handful of homemade pistachio granola, topped with fresh strawberries. It is seriously the perfect healthy, but makes you feel a bit fancy, breakfast as we come into the warmer months.
As a parfait is traditionally a dessert, they usually contain a fair bit of sugar. I am having a bit of sugar free time, so you will find my recipe does not contain any added sugar. Ok so there is honey in the granola, but I’m talking sugar sugar. Honey is on my ok list as we have to be allowed SOMETHING sweet.
I have written the recipe though to allow you to add some sugar to the strawberries but only if you feel you need it. The strawberries will reduce down and release their natural sweetness, so make sure you taste it before deciding to add sugar or go without.
How to make homemade granola.
Just wait until you smell this in the oven. If they make a candle that smells like this mixture baking, I really want to get it.
Granola is actually really simple to make. Firstly, make sure you are using old fashioned rolled oats, not the quick cook kind, then add a bunch of nuts or seeds, something to bind it, and a little extra flavour if desired.
For the pistachio granola, I used a combination of pistachios, walnuts and flaked almonds. To this I added honey for sweetness, coconut oil to bind, and a good pinch of salt. The salt really brings out all the flavours and there is something super yummy about a sweet/salty crunchy granola.
It is pretty simple, but I basically haven’t stopped eating it out of the container. This granola is great in these parfaits (obvs), served just with yoghurt, on it’s own, or however you want really. I can see this getting made often in my house.
The key to granola is to let it cool completely on the tray when it comes out of the oven. What we want to achieve is clumps of crunchiness and if we stir it that will break up all the hard work. When it comes out of the oven, it will still be soft (don’t touch!), as it starts to cool, it will begin to harden. Once completely cool you can break it up and put it in your container for storage. I like to make the granola in the evening so it is cool and ready to go for breakfast the next morning.
I am not always a yoghurt for breakfast kind of person, but with the addition of this granola, I am pretty sure I am now a yoghurt and granola for anything kind of person.
To recap, a few key things we love about this breakfast:
- Dessert for breakfast situation
- Healthy with no added sugar (honey you’re ok)
- Super simple to make
- Pistachio granola = insane
So when you next look at the all the beautiful fresh strawberries in the supermarket, think yes, it is strawberry yoghurt parfait time.
- 2 cups rolled oats
- ½ cup pistachios
- ½ cup walnuts , chopped
- ¼ cup flaked almonds
- 2 tablespoons honey
- 2 tablespoons coconut oil
- pinch salt
- 300 grams vanilla coconut yoghurt
- 450 grams (1 punnet) fresh strawberries
- 1 teaspoon sugar , optional
- Preheat oven to 180°C. Mix all granola ingredients together in a bowl using a wooden spoon to make sure everything is combined and the honey and coconut oil is mixed evenly through. Spread mixture out evenly on a baking tray lined with baking paper and place in the oven for 20-25 minutes, stirring half way through to ensure mixture turns golden evenly. Remove from oven and let cool completely on the tray. This will ensure it crisps up and helps to promote ‘clumping’.
- Make your strawberry purée by chopping up most of the strawberries, leaving a few to the side to serve fresh on top. Place chopped strawberries in a small saucepan with two tablespoons of water and sugar to taste if you’re wanting them sweeter - I personally find the natural sweetness enough but taste and adjust to your liking. Let come to the boil and turn down to medium heat, stirring occasionally until the strawberries start to breakdown and get ‘syrupy’. Take off the heat and let cool.
- Assemble your parfaits. In two glasses, evenly divide your strawberry purée into the bottom of each. Next, layer your yoghurt between the two glasses. Top with a handful of granola and some sliced fresh strawberries.
Vegan Option: Swap honey for maple syrup.
Make Ahead Tip! Strawberry purée and yogurt will keep together in an airtight container for up to 3 days in the fridge. Store granola separately and finish assembling just before eating.
Granola will keep in an airtight container in a cool, dry place for up to 7 days.
I used and loved Coyo Vanilla Bean yoghurt and their 300 gram tub is the perfect size for two servings.