Breakfast for me in autumn and winter usually entails a warm meal – scrambled eggs with avocado on toast or porridge with a cuppa tea.
However, after recently experimenting making my own granola (toasted muesli); I find myself breaking tradition and pretty much eating a bowl of it every morning.
The granola is made up of rolled oats, dessciated coconut, sliced almonds, pepitas and sunflower seeds, ground cinnamon which are all coated in a mix of olive oil, maple syrup and honey, and then baked in the oven for 30 minutes. I have seen a few recipes for granola where a coconut oil or rice bran oil is used but I prefer using a good olive oil as I feel it adds an intense flavour with a peppery aftertaste. And if you want to skip the oil – I’m sorry, you really shouldn’t. The oil is essential in allowing the mix to bake and hence toast to a lovely crunch! Besides all the oils I have mentioned are good for you anyway, so enjoy adding your preferred oil. Additionally, the flavour and texture of sweet coconut, seeds and nuts are a taste sensation. You could play around making your own granola mix. There are limitless ingredients you could use – hazelnuts, cranberries, chia seeds, pecans, walnuts, sesame seeds, dried figs, and so on.
How to make coconut granola
Once you have your granola, you then need to decide how to serve it. Consequently, I have been experimenting with this too and as a result created Coconut Granola & Spiced Plum Parfait.
It is a layered delight of coconut granola, coconut yoghurt and spiced stewed plums. It truly wakes me up in the morning and adds a real spring to my step (even though its winter!).
Yoghurt is a brilliant accompaniment to granola and I used coconut yoghurt as I love the flavour and thought it would assist to intensify the coconut flavour found in the granola.
I love stewed fruits especially in the colder months, regardless of whether it’s served warm or cold, its comfort food for me. Hence, the inclusion of spiced stewed plums in the parfait toiled perfectly with the coconut yoghurt and granola by adding flavour, texture and winter comfort. Stewing plums in aromatic spices such as cardamom, star anise and cinnamon quills are super easy – takes no time at all. Furthermore, these spices immersed in the plums are a flavour marriage! These spices would also work well with apples, pear, rhubarb and quinces – all great winter fruits. Accordingly, all these fruits stewed can substitute the plums in this parfait recipe.
How to make stewed plums
Add it all together in a layered format in a glass and not only do you have a pleasure for the eyes, but also for the tastebuds. It looks great in a clear glass or jar served for breakfast or brunch. It’s a flavour sensation you and the whole family will enjoy for breakfast and brunch.
Bringing it all together
15 minPrep Time
40 minCook Time
55 minTotal Time
2 tbls of Olive Oil (can use coconut oil instead)
¼ cup maple syrup
¼ cup honey
250g or 3 cups of rolled oats
70g or ½ cup sliced almonds
165g (pkt) mixed pepitas & sunflower seeds
60g or ½ cup of dessicated coconut
1 tsp of ground cinnamon
500g Plums, halved, stoned
100g Castor sugar
1 Cinnamon quill
A few Star anise
6 Cardamon pods
Spiced stewed plums
- Preheat oven to 150c. Line two shallow baking trays with baking paper.
- In a bowl, whisk olive oil, maple syrup and honey together until combined. Add the oats, almonds, seed mix, dessicated coconut, cinnamon and mix until well coated/combined.
- Spread mixture in a single layer on prepared baking trays. Bake for 30 minutes, stirring every 10 minutes.
- Remove from oven & allow to cool completely.
- Place plums in a pot with the spices and the castor sugar. Add a good dash of water and stir to help dissolve the sugar. Place on medium to high heat to bring to the boil.
- Once it comes to the boil, reduce heat to low and give a little stir. Cook for 15 mins or until plums have broken down.
- Remove from heat, discard spices, strain liquid (can keep syrup to pour over cakes). Allow to cool completely.
- In a clear glass add a good dollop of coconut yoghurt (or can use Greek natural yoghurt). Then layer with spiced stewed plums. Then layer with more coconut yoghurt and then top with coconut granola.
- Repeat step 1 as many times as you like (or your glass allows you). Make sure to finish with a layer of coconut granola, a little dollop of coconut yoghurt and topped with a spiced stewed plum. Yum!