SCENIC EATS: BASIC BREAKFAST PARFAIT

Not-so-fun fact: The inventor of cornflakes, Mr John Harvey Kellogg, created them with the resolute belief that eating bland foods would curb certain… ‘enthusiasms’ in pubescent teenagers. Despite that theory being thoroughly (and repeatedly) disproven around the world, somehow the bland cereal fad caught on. But why abstain from flavour when it’s so easily achieved? This breakfast option is basic, but far from boring. It’s one of the healthiest breakfasts you can get with protein, fibre, calcium and vitamins coming at you to give you what you need to start the day. The beauty of this recipe is that it can be made ahead of time; and I’m all for a chance to hit the snooze button one more time if food is prepared already. Now ‘parfait’ is just a fancy way of saying you’re layering sweet treats – and if you ever dared open the Pandora’s box of recipes on Pinterest, you’d find ornate multi-layered snack towers; but I don’t really have time for that. Ugly food generally tastes better in my opinion. The point of layering in this recipe is to keep the oats, nuts and seeds from getting soggy before you get a chance to tuck in. It doesn’t taste like punishment, either.

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INGREDIENTS

1/2 cup yoghurt

1/3 cup granola or rolled oats

1 tablespoon honey

1/3 cup berries

3 tablespoons pumpkin seeds and roughly-chopped nuts
(I used almonds)

 

METHOD

In a small Mason jar or lidded Tupperware cup, layer yoghurt on the bottom followed by berries. Unless you like all your fruit in one bite, chopping strawberries beforehand is a good idea! Follow the fruit with honey, then the chopped almonds and pumpkin seeds. Top with rolled oats or granola. Cover and keep refrigerated for up to three days.  

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