Parfaits are ideal dorm food. They have healthy yoghurt, fruit and some nice, fibre-rich granola. If you get the healthy kind, it can be one of the healthiest, yummiest snack or dessert. I’m not one of those people that reaches out for a parfait at Second Cup, I usually make a beeline for the chocolate cake. It’s probably because all the parfaits in stores & cafes look so dead and dull. They don’t look delicious. These ones, they have these amazing contrasting flavours that explode in your mouth– the cool yoghurt with the warm granola, the soft yoghurt and blueberries with the crunchy almonds and caramelized oats, the tangyness of the greek yoghurt and the sweet, smokey caramelized brown sugar on the granola, all make spending an extra ten minutes making your own granola worthwhile.
I was watching Best Thing I Ever Ate on Food Network and one of the chefs, I think it was Tyler Florence who said the best thing (crunchy or sweet, I can’t remember) he’d eaten was some sort of granola at a cafe. The chef at the cafe cooked it over a stove and then baked it, making it super crunchy and warm. I loved the idea of making your own granola. I also have a jar of oats and a bag of brown sugar both of which need to be used up soon so I decided to make my own granola. I’ve also taken a serious liking to Mediterranean probiotic yoghurt (which has a lot of health benefits, one of which is reducing chances of colon cancer) which is creamy and tangy. I figured the sweet granola would go amazingly with the tangy yoghurt.
Here’s a picture and a quick way to make your own granola!
What you need:
(Measurements are according to your taste, if you like more oats than yoghurt, add more oats, if you like lesser almonds, put lesser almonds)
Some rolled oats
Some roughly chopped almonds
Salt to taste
Toast the almonds on a pan without any oil or butter. They are done when they smell nutty. Add some oats and toast them a little bit too, add a tiny pad of butter, maybe around a teaspoon. Crumble about one and a half to two tablespoons of brown sugar and sprinkle some salt. Keep stirring and add about two tablespoons of water to let the sugar caramelize around your oats and nuts. You can add cinnamon if you like, but the brown sugar and almonds make it so flavourful, you really don’t need it.
Serve on top of yoghurt with fresh berries. I used blueberries because I recently learnt that they are very high in anti-oxidants and great for you.