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Creamy Parfait with Red Berries and Extra Crispy Granola
2020-01-23
https://www.metro.ca/userfiles/image/recipes/parfait-cremeux-fruits-granola-extra-croustillant-11190.jpg
PT10M
PT30M
PT40M
Preparing the granolaPreheat the oven to 375°F.Line a baking sheet with parchment paper or a non-stick baking mat.In a bowl, add the oats, panko breadcrumbs, chopped nuts, cinnamon, and salt. Add the oil and maple syrup, then combine to make sure everything is coated. Spread the granola evenly out on the baking sheet. Bake for about 20 minutes and stir 2-3 times (every 7-8 minutes).Preparing the quick red berry jamIn a pot on medium low, add the raspberries, pomegranate arils, orange juice, and chia seeds. After 2-3 minutes, when the berries begin to thaw, stir to evenly distribute the chia seeds. Cook for about 10 minutes while stirring from time to time then remove from the heat. The jam will thicken as it cools.AssemblyAdd the vegan yogurt in glasses or bowl. Top with the quick red berry jam, granola, and pomegranate arils in layers or not.Note: The granola can be stored 2-3 weeks in an airtight container. The jam can be kept for a week in the fridge.Source: Loounie
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extra crispy granola
2 cups (500 ml) old fashioned oats
1/2 cup (125 ml) panko breadcrumbs
1/2 cup (125 ml) pecan nuts chopped (for a nut-free version, use shelled sunfloyer or pupkin seeds)
1 teaspoon (5 ml) ground cinnamon
1/4 teaspoon (1,25 ml) salt
1/4 cup (60 ml) grapeseed oil or other neutral vegetable cooking oil
1/4 cup (60 ml) maple syrup
quick red berry jam
4 tasses (1 L) frozen raspberries
1 cup (250 ml) Irresistibles frozen pomegranate arils
1/2 cup (125 ml) orange juice or water
1/4 cup (60 ml) chia seeds or camelina seeds
parfaits
To taste store-bought vanilla vegan yogurt
quick red berry jam
extra crispy granola
frozen pomegranate arils, thawed to room temperature
Creamy Parfait with Red Berries and Extra Crispy Granola
6
Collations
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME
Ingredients
-
extra crispy granola
-
2 cups
(500 ml)old fashioned oats
-
1/2 cup
(125 ml)panko breadcrumbs
-
1/2 cup
(125 ml)pecan nuts chopped (for a nut-free version, use shelled sunfloyer or pupkin seeds)
-
1 teaspoon
(5 ml)ground cinnamon
-
1/4 teaspoon
(1,25 ml)salt
-
1/4 cup
(60 ml)grapeseed oil or other neutral vegetable cooking oil
-
1/4 cup
(60 ml)maple syrup
-
quick red berry jam
-
4 tasses
(1 L)frozen raspberries
-
1 cup
(250 ml)Irresistibles frozen pomegranate arils
-
1/2 cup
(125 ml)orange juice or water
-
1/4 cup
(60 ml)chia seeds or camelina seeds
-
parfaits
-
To taste
store-bought vanilla vegan yogurt
-
quick red berry jam
-
extra crispy granola
-
frozen pomegranate arils, thawed to room temperature
Preparation
Preparing the granola
Preheat the oven to 375°F.
Line a baking sheet with parchment paper or a non-stick baking mat.
In a bowl, add the oats, panko breadcrumbs, chopped nuts, cinnamon, and salt. Add the oil and maple syrup, then combine to make sure everything is coated. Spread the granola evenly out on the baking sheet. Bake for about 20 minutes and stir 2-3 times (every 7-8 minutes).
Preparing the quick red berry jam
In a pot on medium low, add the raspberries, pomegranate arils, orange juice, and chia seeds. After 2-3 minutes, when the berries begin to thaw, stir to evenly distribute the chia seeds. Cook for about 10 minutes while stirring from time to time then remove from the heat. The jam will thicken as it cools.
Assembly
Add the vegan yogurt in glasses or bowl. Top with the quick red berry jam, granola, and pomegranate arils in layers or not.
Note: The granola can be stored 2-3 weeks in an airtight container. The jam can be kept for a week in the fridge.
Source: Loounie
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
