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Coconut Yoghurt Parfaits With Baked Nectarines And Stovetop Granola

coconut yoghurt parfaits with baked nectarines and stovetop granola // gratitude and greens // #vegan #plantbased #recipe

I love to sleep, because it’s a time machine to breakfast.

I’ve always thought of myself as a morning person, but Lewis insists that I’m a breakfast person—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 a quick scroll through my Instagram will confirm that I do, actually, have dessert for breakfast often: smoothies, banana nice cream, waffles… etc.coconut yoghurt parfaits with baked nectarines and stovetop granola // gratitude and greens // #vegan #plantbased #recipe

coconut yoghurt parfaits with baked nectarines and stovetop granola // gratitude and greens // #vegan #plantbased #recipe

coconut yoghurt parfaits with baked nectarines and stovetop granola // gratitude and greens // #vegan #plantbased #recipeOne of my favourite restaurants in Toronto, Café 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, 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 is scumptious. 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 Café 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 // gratitude and greens // #vegan #plantbased #recipecoconut yoghurt parfaits with baked nectarines and stovetop granola // gratitude and greens // #vegan #plantbased #recipe

COCONUT YOGHURT PARFAITS WITH BAKED NECTARINES AND STOVETOP GRANOLA
Yields two servings.

INGREDIENTS
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

To serve:

  • 2 cups dairy-free coconut yoghurt or your yoghurt of choice

 INSTRUCTIONS

  1. Preheat the oven to 190ºC/375ºF. 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.
  2. 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.
  3. 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  much love and happy kitchen adventures,
Gen.

 << vegan and gluten-free buckwheat + oat flour waffles 

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13 Comments

  1. Rebecca
    August 30, 2015

    Oh Yum! I have to agree with you–I’m a total breakfast person, but also a complete grump before eating in the morning!

    Reply
    • genevieve y
      September 10, 2015

      Yup! No food, no Gen. At least not one who’s smiling, haha! xo

      Reply
  2. Sarah | Well and Full
    August 30, 2015

    Stovetop granola what!!! I love how the grains are toasted on the stove, that is such a unique way of cooking them! I’m definitely going to try this method the next time I make granola :D

    Reply
    • genevieve y
      September 10, 2015

      Stovetop granola is so fun and easy!! I love it. Although it makes it harder for me to keep my hands to myself and munching on all the granola before it’s done, hehe xo

      Reply
  3. Rebecca @ Strength and Sunshine
    August 30, 2015

    O yes! Can we please live in perpetual “breakfast time”, not just morning, but breakfast! There really is not greater part of the day and I’m with you on being starving int the morning! How do people say they “forget” breakfast or are rushing too much! That’s insane!

    Reply
  4. Kathryn @ The Scratch Artist
    August 30, 2015

    I love to sleep, because it’s a time machine to breakfast. HA! I love that. I am exactly the same way. Not so much of a morning person, but definitely a breakfast person. These photos look great and I will definitely be trying stovetop granola, great idea!

    Reply
  5. Natalia
    August 31, 2015

    Yes, if it’s for a delicious breakfast like this one, I am always up, and even earlier than usually! Looks so delish! The pictures are so good, Gen!

    Reply
  6. Lane | Modern Granola
    August 31, 2015

    Yum! Sounds so good! I’ve always loved breakfast and the morning time- and I only found out about the time machine to breakfast quote this month and totally love it. It really explains the whole situation perfectly :) Thanks for sharing this recipe! Baked nectarines are a great idea!
    xx Lane

    Reply
  7. Audrey @ Unconventional Baker
    September 2, 2015

    lol — that’s me: a breakfast person :D It’s my favorite meal of the day, and one that I always look forward to. The others I could easily skip unless I’m reminded to eat… but breakfast — oh, the sweet, delicious possibilities!

    And… do you know that I had a yogurt peach bowl on my mind for tomorrow’s breakfast!? This looks amazing :P

    Reply
  8. Kristen @ The Endless Meal
    September 6, 2015

    I totally agree with you about being a breakfast, NOT a morning person. It’s always the best meal of the day.

    I’m all over the bourbon you put in the nectarines. Best way to start the day! :)

    Reply
  9. Laura&Nora @Our Food Stories
    September 8, 2015

    ohh, we love coconut yoghurt! and i bet it’s even more delicious in combination with the baked nectarines! such a delicious recipe <3

    Reply
  10. GiGi Eats
    September 8, 2015

    Parfaits are just soooooo refreshing :)

    Reply
  11. Vegan Maple Tempeh Sandwiches
    September 9, 2015

    […] << coconut yoghurt parfaits with baked nectarines and stovetop granola […]

    Reply

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