A healthy breakfast that kind of feels like dessert. Fresh strawberries and vanilla coconut yoghurt comes together with a homemade pistachio granola, giving it that perfect salty crunch.
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Strawberry Yoghurt Parfait
300gramsvanilla coconut yoghurt
450grams(1 punnet) fresh strawberries
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 yoghurt 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.