Breakfast banoffi parfait

Prep time: 20 mins

Cooking time: 40-60 mins

This parfait for me is the taste of summer mornings. This recipe makes a large batch of the granola so you can store in an airtight container and use in so many different ways. Get creative with how you layer it with fresh, seasonal fruits and a thick creamy yoghurt of your choice.

Ingredients

Granola

100g rapadura sugar*

150ml maple syrup

2 drops of vanilla essence

2 tablespoons of Extra Virgin Olive Oil (EVOO)

500g rolled oats

70g shredded coconut

170g almonds, chopped

100g Brazil nuts, chopped

60g sunflower seeds

60g pumpkin seeds

Parfait

Coconut yoghurt

Cacao nibs

Fresh sliced banana

Method

1. Pre-heat your oven to 150 degrees.

2. Place the sugar, maple syrup, vanilla and EVOO in a small saucepan and bring to the boil gradually. Remove from heat when bubbles appear.

3.  Mix the remaining ingredients together in a large bowl.

4. Pour the hot syrup mix over the oats mixture and stir thoroughly.

5. Place on a greased baking tray and bake for 40minutes or until golden brown. You may need to stir halfway through.

6. Allow to cool.

7. Sprinkle a handful of granola into the bottom of a glass. Add a dollop of coconut yoghurt, a teaspoon of cacao nibs and a few slices of fresh banana. Repeat and serve immediately.

8. Store the rest of the granola in an airtight container for many yummy breakfasts and snacks!

*this sugar is made from drying raw sugar cane juice into a brown crystalline form. It is more nutrient dense than regular sugar, containing the full spectrum of vitamins and minerals found in the raw juice. However being a sugar it is still high in fructose and should be used in moderation