Print Recipe
 Parfait with Granola "Breakfast in the Jar" Recipe
Traditionally, American parfait is served in a tall glass so that you can see all the layers of the dessert. I use this idea, but I use it as a variant of "Breakfast in a jar" or "takeaway" - a healthy treat that my daughter takes with her to school.
Course Children's Food Ideas, Desserts Dishes, Diet Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Special Food Dishes
Cuisine American Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Granola:
Yogurt and berry jelly:
Course Children's Food Ideas, Desserts Dishes, Diet Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Special Food Dishes
Cuisine American Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Granola:
Yogurt and berry jelly:
Instructions
  1. For granola: preheat the oven to 180 degrees, cover the baking dish with baking paper. To measure the ingredients, I took a 160 ml multi-glass. in a large bowl, mix the flakes, seeds, coconut chips, a pinch of salt, nuts.
    For granola: preheat the oven to 180 degrees, cover the baking dish with baking paper. To measure the ingredients, I took a 160 ml multi-glass. in a large bowl, mix the flakes, seeds, coconut chips, 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 heat the mixture in a water bath to the desired consistency. Mix the liquid and dry ingredients, distribute evenly in a baking dish. Bake the 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 heat the mixture in a water bath to the desired consistency. Mix the liquid and dry ingredients, distribute evenly in a baking dish. Bake the granola for 30 minutes, stirring every 5 minutes for even baking.
  3. Pour the raisins with hot drinking water and leave for a while until the granola is baked. 2-3 minutes before the granola is ready, drain the water with the raisins, dry it and add it to the granola. Return the baking sheet to the oven for another 2-3 minutes. Granola is ready. Allow it to cool completely and transfer to a lockable storage container.
    Pour the raisins with hot drinking water and leave for a while until the granola is baked. 2-3 minutes before the granola is ready, drain the water with the raisins, dry it and add it to the granola. Return the baking sheet to the oven for another 2-3 minutes. Granola is ready. Allow it to cool completely and transfer to a lockable storage container.
  4. For jelly layers: soak gelatin in drinking water at room temperature and leave to swell for 20-30 minutes.
    For jelly layers: soak gelatin in drinking water at room temperature 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 cook for 5 minutes. Dissolve gelatin in a water bath, strain.
    For the berry layer: put the frozen berries in a saucepan, cover with sugar, add vanilla, bring to a boil and cook for 5 minutes. Dissolve gelatin in a water bath, strain.
  6. I have homemade creamy yogurt, pre-cooked in a slow cooker. Mix the prepared gelatin with warm berry sauce - most of it, with yogurt - a smaller part. Then I did the following - I poured the berry jelly into jars, filling 1/3 of the jars and, to speed up the process, put it in the freezer for 30 minutes so that the jelly would "grab". Put the yogurt in a separate bowl in the refrigerator. When the berry jelly "grabbed", I carefully put it on top of the yogurt layer, filling it with another 1/3 jar. The jars were covered with lids and left in the refrigerator overnight for the layers to completely solidify.
    I have homemade creamy yogurt, pre-cooked in a slow cooker. Mix the prepared gelatin with warm berry sauce - most of it, with yogurt - a smaller part. Then I did the following - I poured the berry jelly into jars, filling 1/3 of the jars and, to speed up the process, put it in the freezer for 30 minutes so that the jelly would "grab". Put the yogurt in a separate bowl in the refrigerator. When the berry jelly "grabbed", I carefully put it on top of the yogurt layer, filling it with another 1/3 jar. The jars were covered with lids and left in the refrigerator overnight for the layers to completely solidify.
  7. In the morning, before serving, or, as in my case, before my daughter leaves for school, take the jar out of the refrigerator, pour granola to the top (that is, the remaining 1/3 of the volume), close the jar with a lid. "Breakfast in the bank" is ready)
    In the morning, before serving, or, as in my case, before my daughter leaves for school, take the jar out of the refrigerator, pour granola to the top (that is, the remaining 1/3 of the volume), close the jar with a lid. "Breakfast in the bank" is ready)
0 0 votes
Article Rating
       

Related posts:

Chia Pudding with Granola and Fruit Recipe Nut Granola with Seeds Recipe Granola Oatmeal Cookies Recipe Autumn “Lazy” Granola Recipe Plum-Chocolate Terrine with Crispy Granola Recipe Nut Granola with Seeds Recipe Kiwi Parfait with Almonds Recipe Squid in the glass jar Recipe Biscuit with Coffee Parfait and Meringue Cream Recipe Honey Cakes with Parfait and Cherry Recipe Carrot and Curd Parfait Recipe Venetian Breakfast Recipe
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments