Grapefruit Parfait with an Oat-Free Granola
A lot of times the word “parfait” brings the thought of an overly sweetened “breakfast” (which is really more like a dessert) which is simply unfair in the world of parfaits because when done correctly, they can be so delicious! You don’t need flavored yogurt or heavily sweetened granola or frozen, then thawed, fruit to make a parfait. In fact, quite the opposite. This parfait is fresh (made with homemade yogurt), a bit tart and oh so lightly sweetened to create a wonderful and palatable breakfast. Vitamin C-packed, grain-free and in season; whip this sophisticated parfait up in just about 10 minutes (granola can be done ahead of time) and your body will certainly thank you for it later.
What You’ll Need:
- 1 grapefruit, with skins and piths removed – see below
- 1 cup nuts – we used equal parts almonds, cashews and pecans (walnuts would be great too!), chopped
- 2 T coconut flakes
- 2 T coconut oil, melted
- 1-2 T pure maple syrup or honey
- dash of salt
- dash of cinnamon
- About 1 cup of your favorite homemade plain yogurt
What to Do:
- Preheat oven to 325 °.
- Prep your nuts by chopping into small bits and arranging on a baking sheet. Mix in coconut flakes, melted coconut oil, maple syrup, salt and cinnamon. Bake at preheated temperature for 5-10 minutes, checking and stirring often until browned. Allow to cool on baking sheet.
- While the nuts are toasting, prep your grapefruit by cutting in half and using a small, serrated knife to cut out each section leaving the piths and seeds behind. (I’m sure you’ve done this with your kids countless times).
- Layer a bowl, parfait dish, or glass with yogurt, grapefruit chunks, and granola respectively. We only did 2 layers of each, so be mindful of how much grapefruit and yogurt you use for each layer. This did not use up all the granola (we saved it in a Tupperware container for another breakfast).
- Enjoy immediately!