Iâ€™ve always thought of myself as a morning person, but Lewis insists that Iâ€™m a breakfast personâ€”not a morning person. I suppose this is true, since I am a terrible, hungry monster without food in the morning.
The wonderful thing about breakfast is that there are so many ways to go about it: you can have it light or heavy, sweet or savoury, even sweet and savoury. It is for this very reason that breakfast is my favourite meal of the day; the options are endless and you could really just have dessert for breakfast if you wanted to. I rarely go the savoury route for breakfast and aÂ quick scroll through my Instagram will confirm that I do, actually, have dessert for breakfast often: smoothies, banana nice cream, waffles… etc.
One of my favourite restaurants in Toronto, CafĂ© Belong, has a coconut yoghurt parfait on their brunch menu that I absolutely love. The yoghurt is topped with a quinoa, sesame, pumpkin seed, amaranth,Â coconut granola with either fruit compote or actual fruit, both of which are seasonal and vary depending on what’s available. I order this coconut yoghurt every time I go and it isÂ scumptious.Â On the days I do feel like having something savoury, I order the parfait anyway and have it for dessert.
I’ve been in a breakfast slump for the past two weeks, and I was inspired by CafĂ© Belong to recreate my own coconut yoghurt parfaits at home yesterday morning. I’ve tried to avoid the stove and oven as much as possible this summer, but the weather is beginning to cool, and this parfait- with its baked maple bourbon nectarines and stovetop granola- is my way of bidding farewell to summer and saying hello to fall.
COCONUT YOGHURT PARFAITS WITH BAKED NECTARINES AND STOVETOP GRANOLA
Yields two servings.
For the nectarines:
- 405 grams / 2 nectarines, halved and pitted
- 2 teaspoons coconut oil
- 1 tablespoon maple syrup
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons bourbon
- 1 teaspoon water
For the granola:
Yields 550 grams / 3 1/4 cups
- 195 grams / 1 1/2 cup rolled oats
- 192 grams / 1 cup buckwheat groats
- 51 grams / 1/3 cup raisins
- 31 grams / 1/4 cup cacao nibs
- 33 grams / 1/4 cup sunflower seeds
- generous pinch of salt
- 2 tablespoons coconut sugar
- 2 tablespoons coconut oil
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 cups dairy-free coconut yoghurt or your yoghurt of choice
- Preheat the oven to 190ÂşC/375ÂşF. Grease a medium baking dish. In a small pan, melt the coconut oil, maple syrup, vanilla extract, bourbon, and water together. Place the halved and pitted nectarines facing up on the baking tray, and brush them with the liquid mixture. Pour the remaining liquid around the nectarines and bake for 25-30 minutes until the nectarines are tender.
- While the nectarines are baking, combine the dry ingredients in a large bowl. Pour the granola mixture into a large, wide pan and toast the grains over medium-low heat. When the grains begin to darken and crisp, add the coconut oil, maple syrup, and vanilla extract to the mixture. Stir to evenly coat the granola. Remove from the heat and allow the granola to cool.
- When the nectarines are done, remove them from the oven and allow them to cool. Once cool enough to touch, slice the nectarines. Spoon a cup of coconut yoghurt into each bowl and top with the granola and sliced nectarines, and serve with a drizzle of maple syrup or honey.
Wishing you Â much love and happy kitchen adventures,