Fruit, granola and yoghurt parfaits

quaker oats granola parfait
Pile it high: turn homemade granola into a comforting pud Credit: Photography: Steven Joyce, Food Styling: Natalie Thomson, Prop Styling: Rosie Jenkins

Here to take your brunch to the next level as Georgia May Salamat, co-founder of the Acai Girls and Poké the Bear, serves up a delicious oat-based granola parfait

Georgia May Salamat
Chef, model and food blogger

Making your own granola is not only fun, easy and highly satisfying – but it means you can add your own preferred ingredients and sweeten it to your particular taste. Bespoke granola, if you like. Quaker oats are amazing for making granola because they create the perfect texture once baked, and also hold together really well. I’ve added some of my favourites to this granola parfait recipe, but you can play around with it by adding different kinds of nuts, freeze-dried berries and different seeds – depending on what you like and what you have in the cupboard.

This is a great way to turn your oats into an impressive-looking breakfast or brunch dish. 

Oat-based granola parfait

Serves: 6
Prep: 15 mins
Cook: 30 mins

Ingredients

For the granola

  • 250g Quaker oats
  • 40g sunflower seeds
  • 40g pumpkin seeds
  • 70g broken pecans
  • 35g coconut chips
  • 50g dried cranberries
  • 50g raisins
  • 3tbsp maple syrup
  • 4 tbsp melted coconut oil
  • 2 tsp cinnamon
  • Pinch of salt

NB this makes a good amount of granola  – so store what you don’t use up for later, or bag it up and give as gifts to friends.

For the berry compote

  • 250g frozen summer berries (try to get one that is predominately raspberries, strawberries, blackberries and blueberries)
  • Zest of quarter of a lemon
  • 1tbsp maple syrup (you can add more if you have more of a sweet tooth)

To finish

  • Yoghurt (a thicker yoghurt works best here, such as Greek – or coconut yoghurt if you are dairy-free. I usually serve around 150g per person)
  • Fresh berries for decoration

Method

Granola

  1. Preheat the oven to 160C.
  2. Mix the Quaker oats, seeds, pecans, coconut chips, cinnamon and salt in a bowl. Mix the melted coconut oil and syrup together in a small bowl, then pour over the dried ingredients. Blend well to ensure an even coating, then place the oat mixture on to a baking tray and gently press the mixture down. This will help form the clusters.
  3. Bake at 160 C for 30 minutes. Stir the granola every 10 minutes to ensure an even bake.
  4. Remove the granola from the oven and add the dried fruit. Adding the fruit at the end ensures that it doesn’t burn.

Compote

  1. In a saucepan, mix the frozen berries, lemon zest and syrup. Cook on a medium heat until all the berries have thawed. Allow the mixture to simmer gently until it has reduced down slightly, creating a runny jam consistency. Taste, and add a touch more syrup accordingly.

To assemble

Allow the compote and granola to fully cool – then assemble your parfait. Take a couple of glass tumblers, layer granola at the bottom, then add a layer of the yoghurt, then a layer of the compote, followed by another layer of granola. (If your glass isn’t full yet, continue to layer up until it is.) Just before serving, scatter over a few fresh berries as a finishing touch.

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Oats less ordinary

To help you get more inventive in the kitchen, Telegraph Spark has partnered with Quaker Oats and a team of expert foodies to create deliciously different oat-based recipes, from daring and decadent porridge twists to brilliant bakes and gourmet takes so you can impress and indulge.

For more ideas visit quaker.co.uk