Jammy plums for the win.
Yogurt Parfaits are the ultimate breakfast convenience food. They’re portable. You can easily fit one in your bag or carry it in your hand while walking down the street. Pull off the top and eat a spoonful while sitting on the subway or riding in a car, and then put the lid back on and store it in your bag until you have time to finish it.
They’re also a nutritious, balanced start to the day. Greek yogurt brings the protein, while the oats and nuts in the granola pack in complex carbs and healthy fat. Add some fruit for a little sweetness, and you’re on your way to a wholesome, energizing start to your day.
Yogurt Parfaits are brilliant . . . in theory. But I rarely eat them.
They’re definitely available. Most delis and coffee shops in my neighborhood sell them. But they’re usually pretty expensive for the size of the parfait ($5 for 4 ounces of food? Really?) and they’re also so ridiculously sweet that I might as well be eating a spoonful of sugar. They’re not breakfast. They’re a dessert.
So I decided to make my own: Yogurt with Spiced Plums and Almond Oat Crumble.
I had three goals when developing this recipe:
1. Make it Delicious
I didn’t set out to create a “healthy yogurt parfait.” My first goal was to create something delicious, and I appreciate that any delicious yogurt parfait is going to have some sugar in it. But I wanted the delicious factor to come from the ingredients and flavors used, not just quantities of sugar. Which leads me to the second point:
2. Make it Interesting
We’ve all see hundreds of parfaits layered with honey-oat granola and amorphous strawberry fruit. I’m sure those flavors are tasty, but I didn’t see the point in creating something too similar to what is available in every coffee shop. I was searching for flavors that were fresh and interesting. So I chose plums and almonds and ginger, which would work together to create a more unique flavor profile.
3. Make it Approachable
Let's be honest: nothing is as easy as grabbing a plastic container out of a cold case. Making anything from scratch at home takes a little effort.
However, this recipe is not tricky or time-intensive. Both the compote and the granola take less than ten minutes of hands-on prep time. Once they’re made, they can be easily stored, and you’ll be able to throw together a delicious and nutritious breakfast in less than a minute before you run out the door.
This yogurt parfait is delicious, quick and easy to make, and perfect for any weekday breakfast. If you avoid yogurt parfaits because you’re scared of getting dessert before nine am, like me, try this recipe and think again. You might like them after all!
Enjoy!
Yogurt with Almond Ginger Granola and Plums
(Serves 4)
For the granola:
2 cups old fashioned oats
½ cup chopped or sliced almonds
2 tablespoons flax seeds
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon Diamond Crystal kosher salt
4 tablespoons vegetable oil
4 tablespoons honey
1 tablespoon brown sugar
½ cup crystallized ginger, chopped (optional)
For the plums:
1 pound plums, pitted and chopped (about 3 medium-sized)
2 tablespoons brown sugar
½ teaspoon ginger
¼ teaspoon Diamond Crystal kosher salt
To assemble:
2 cups vanilla Greek yogurt
Special equipment: baking sheet, parchment paper
Method
For the granola:
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
Toss oats and almonds together with brown sugar, spices and salt in a large bowl. In a saucepan, heat oil and honey over medium-low heat until the mixture is smooth and the sugar is dissolved. Pour the dry mixture into the pot and stir until combined.
Pour the granola mix onto the baking sheet and press into a flat layer. Bake 20 minutes, then remove from the oven and stir in the crystallized ginger. Press the granola down into a flat layer again and bake another 10-15 minutes or until deep golden brown. Don’t worry if the granola is not dry; it will continue to dry and set as it cools.
After the granola has cooled, store in an airtight container at room temperature.
For the plums:
Place plums in a large saucepan over medium heat and add ¼ cup water, brown sugar, ginger, and slat. Heat until the plums begin to break down and become mushy. If you prefer a smoother sauce, you can mash the plums, but feel free to leave them chunky if you like. Continue to cook, stirring occasionally, until the mixture is thickened. Taste and add more sugar if the compote needs additional sweetness, then remove from heat and allow to cool. Store in a glass container in the refrigerator.
To assemble:
To assemble the parfait, spoon a layer of yogurt into the bottom of the glass or jar. Add a layer of the compote and top with a layer of granola. Repeat the layers, adding more yogurt, then the compote, and finishing with a sprinkle of granola. There are no specific proportions: make the parfait the ideal balance for you!
Originally posted January 20, 2020.
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