We are in the cusp of berry season and stone fruit season leaving us with an abundance of choice. Strawberries, raspberries, blackberries, blueberries, peaches, nectarines, plums, apricots, plumcots, lychees, jackfruit and the list goes on. Each of them proudly vibrant, plump and bursting with sweet juices making it impossible to not be greedy. But its a good problem to have on hand, pretty much wash-eat-repeat I'd say.
My breakfast during the last few weeks has been yogurt + fruit. I wanted to make it a little more fancy and played with the idea of a parfait. I was out of granola so I made a quick stove top version that was ready in 10 mins. I toasted rolled oats, flax seeds and slivered almonds in some brown butter on really low heat for 8-10 mins until they were evenly browned. I finished it off with some local honey and sea salt to balance out flavors. While this was happening I scooped a few spoonfuls of homemade yogurt into a strainer to get rid of excess moisture. I also pitted plump rainier cherries, roughly chopped strawberries and tossed them with a few blueberries and another drizzle of honey and a squeeze of floral lemon juice.
All three components will be ready in just over 10 mins. All that's left to do is layer them as you please. If you are feeling fancy pick a tall glass or jar like I did, be meticulous in your layering of yogurt followed by fruit and granola. Step out onto your patio and enjoy breakfast under the pleasant warmth of the early morning sun. Or Scene 2 - dump them together with no real rhythm into a container with a tight lid and rush out the door to where ever your day takes you. Either way, you'll enjoy the beauty of summer fruit and look forward to another mornings' breakfast.
Summer Breakfast ParfaitPrep time: 15 minsServings: 2Ingredients
- 3/4 cup - Rolled Oats
- 1/2 cup - slivered Almonds
- 1-2 Tbsp - roasted Coconut chips
- a pat of butter
- 1 Tbsp - Flax seeds
- 2 tsp - Honey
- a pinch of sea salt
- 1/2 cup - Yogurt, strained
- 1 cup - Cherries, Strawberries and blueberries
- 1 tsp - Lemon juice
- 1 tsp - Honey
- Place a wide, shallow plan on low-medium heat and spread slivered almond into an even layer. Toast them gently, tossing every few minutes until evenly browned and set aside. Next add butter and heat until it begins to brown slightly. Add oats and flax seeds and toast on low heat till they are turn a nice golden color. Remove from heat, add almonds and while still warm drizzle honey and salt. If adding dry fruits like raisins or cranberries, do so at this stage.
- While nuts and oats are toasting, spoon yogurt into a strainer (placed over a bowl to catch whey) and place in the refrigerator.
- Pit and roughly chop cherries and strawberries into a bowl, add blueberries, lemon juice and honey. You may need more or less honey based on how tart or sweet the berries are. Place these in the refrigerator as well until ready to assemble.
- In a tall glass or jar spoon a layer of berries followed by yogurt and granola. Repeat as many layers as the glass will hold and end with a drizzle of sweet juices from the macerating berries.
The combinations are endless with this one - add vanilla bean seeds or extract to the macerating fruits or lemon/orange zest or cinnamon/cardamom or a tiny bit of grated nutmeg. Use whatever combination of fruit you have on hand, I cannot think of a bad one. Jackfruit + honey + pistachios is divine, papaya + candied pineapple + toasted coconut chips, for tropical bliss. Add other nuts to the instant granola - pecans, walnuts, brazil nuts, pistachios, pine nuts, raisins or dried fruit like cranberries, raisins, pineapple or cherries. You know, no rules. And of course, you can flavor the yogurt too or make a compote from some of the fresh fruit, but when simple, weekday-morning-doable can be this good, I'll stick to minimal work.