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Print Recipe
Parfait with Granola "Breakfast in the Jar" Recipe
Traditionally, the American parfait is served in a tall glass the glass so that you can see all the layers of the dessert. I have this idea used, but used as a variant of "Breakfast in a jar" or "food to go"is a healthy treat my daughter takes to school.
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Granola:
Yogurt and berry jelly:
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Granola:
Yogurt and berry jelly:
Instructions
  1. For granola: preheat oven t 180 degrees, a baking dish lined with baking paper. To measure the ingredients I took a multi-glass volume of 160 ml. in a large bowl mix flakes, seeds, coconut, a pinch of salt, nuts.
    For granola: preheat oven t 180 degrees, a baking dish lined with baking paper. To measure the ingredients I took a multi-glass volume of 160 ml. in a large bowl mix flakes, seeds, coconut, a pinch of salt, nuts.
  2. In a separate bowl, mix the liquid honey, syrup and olive oil. If the honey is not liquid enough, then warm the mixture in a water bath to the desired consistency. Mix the liquid and dry components, spread evenly in the baking dish. Bake granola for 30 minutes, stirring every 5 minutes for even baking.
    In a separate bowl, mix the liquid honey, syrup and olive oil. If the honey is not liquid enough, then warm the mixture in a water bath to the desired consistency. Mix the liquid and dry components, spread evenly in the baking dish. Bake granola for 30 minutes, stirring every 5 minutes for even baking.
  3. Raisins pour hot drinking water and leave for a while until baked granola. 2-3 minutes before the granola is ready, with raisins, salt the water, dry it and add to the granola. Return the pan to the oven for another 2-3 minutes. Granola's ready. Let it cool completely and put it in a lockable storage container.
    Raisins pour hot drinking water and leave for a while until baked granola. 2-3 minutes before the granola is ready, with raisins, salt the water, dry it and add to the granola. Return the pan to the oven for another 2-3 minutes. Granola's ready. Let it cool completely and put it in a lockable storage container.
  4. For jelly layers: soak gelatin with drinking water room t and leave to swell for 20-30 minutes.
    For jelly layers: soak gelatin with drinking water room t and leave to swell for 20-30 minutes.
  5. For the berry layer: put the frozen berries in a saucepan, cover with sugar, add vanilla, bring to a boil and boil for 5 minutes. Gelatin dissolve in a water bath, filter.
    For the berry layer: put the frozen berries in a saucepan, cover with sugar, add vanilla, bring to a boil and boil for 5 minutes. Gelatin dissolve in a water bath, filter.
  6. Yogurt I have homemade cream, pre-cooked in a slow cooker. The prepared gelatin is mixed in a warm berry sauce-most of it, in yogurt-a smaller part. Then I did the following-berry jelly poured into jars, filling 1/3 of the jar and, to speed up the process, removed for 30 minutes in the freezer, what would jelly "grabbed". Yogurt in a separate bowl put in the refrigerator. When berry jelly "grabbed", I carefully laid out on top of the yogurt layer, filling them another 1/3 of the jar. The jars were covered with lids and left in the refrigerator overnight for complete curing of the layers.
    Yogurt I have homemade cream, pre-cooked in a slow cooker. The prepared gelatin is mixed in a warm berry sauce-most of it, in yogurt-a smaller part. Then I did the following-berry jelly poured into jars, filling 1/3 of the jar and, to speed up the process, removed for 30 minutes in the freezer, what would jelly "grabbed". Yogurt in a separate bowl put in the refrigerator. When berry jelly "grabbed", I carefully laid out on top of the yogurt layer, filling them another 1/3 of the jar. The jars were covered with lids and left in the refrigerator overnight for complete curing of the layers.
  7. In the morning, before serving or, as in my case-before leaving her daughter to study, take out a jar from the refrigerator, pour the granola to the top (that is, the remaining 1/3 of the volume), close the jar lid. "Breakfast in a jar" is ready)
    In the morning, before serving or, as in my case-before leaving her daughter to study, take out a jar from the refrigerator, pour the granola to the top (that is, the remaining 1/3 of the volume), close the jar lid. "Breakfast in a jar" is ready)

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