Prego Phood #5: Yogurt Berry Parfait with Almond & Coconut Granola

My sister got married the other day. By all objective standards, she was a stunning bride. By my standards, the most beautiful I’ve ever seen anywhere of all time. But more on that later.

Photo courtesy of Jeong Hyun Ha

The day of the wedding, I wanted to make everyone–my mother, sister, aunt and cousin from Korea, soon-to-be brother-in-law, and husband–a breakfast that would be nourishing and light. The women in my family are all slender and fabulous dressers and they take pride in their appearance. A classic brunch with bacon and french toast and frittata and sausage and creamy scrambled eggs that would give them a nice round brunch belly would not do. (I now sport a nice round brunch belly 24/7 so I didn’t care one way or another but I’m on a huge berry kick right now so this was fine by me. Also, my cousin and aunt, berry lovers, informed me that these little fruit cost about five times more in Korea and aren’t nearly as fresh or tasty, so this was fine by them too.)

So something light, something light…. How about yogurt and berries and homemade granola?

I’d had Starbuck’s yogurt parfait at the airport on the way home for the wedding and that’s what inspired me to make this. By all objective standards, mine’s better: way more berries, full fat yogurt, and wicked granola. By my standards it was the best breakfast ever for a bride on her wedding day.

Unless of course, you don’t think about tomorrow because you’re too busy living today and get hungover from your rehearsal dinner so that even the sight of this fabulous yogurt parfait the following morning makes you feel queasy.

(The Lee sisters, including this one before she got knocked up, rock.)

Yogurt Berry Parfait with Almond & Coconut Granola (Granola adapted from Kath Eats Real Food)
Serves 8

For the granola:
2 cups rolled oats (I used thick cut, but old fashioned rolled oats are fine)
1/2 cup sliced almonds
1/2 cup unsweetened coconut
3 tbsp honey
2 tbsp extra virgin olive oil
3 tbsp brown sugar
2 tsp vanilla
2 tbsp butter

For the yogurt and berry layers:
2 cup of strawberries, stemmed and sliced
2 cup of blueberries
2 large containers of vanilla yogurt

To make the granola:

Preheat oven to 350°F.

Heat honey and brown sugar in microwave until thin. Add extra virgin olive oil and vanilla. Mix well.

In a separate bowl mix coconut, almonds, and oats. Stir into liquid mix and coat well.

Spread onto non-stick cookie sheet well greased with cooking spray. Sprinkle thin pieces of butter over the top. Bake for 15 minutes. Stir mixture. Bake for another 10 minutes. Stir again.

Leave to cool. The sugar will harden and make large chunks of granola that you can break up into smaller pieces or leave as is.

To make the parfait:

Find some nice clear cups that will let you see all the layers of the parfait.

Fill glass with 1/2 cup of yogurt and place a layer or two of strawberries. Then place another 1/2 cup yogurt and then a layers of blueberries. I like to make sure the berries can be seen at the edge of the glass so that the colors peak through.

Photo courtesy of Jeong Hyun Ha
Photo courtesy of Jeong Hyun Ha

Add final 1/2 cup of yogurt and top with granola, as much or little as you want, just before serving. Makes a great breakfast for a bride and groom and wedding party who need something light but filling before starting their big day.

Photo courtesy of Jeong Hyun Ha

For more photos, go to Flickr.

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