These organic breakfast parfaits were the second of three recipes which I demonstrated at The Natural Organic Products Europe exhibition at The ExCel last weekend. I have been working with The Organic Trade Board and The Soil Association for the launch of #WakeuptoOrganic 2016 which is a campaign that I was also involved with last year.
Wake up to Organic celebrates organic produce in partnership with independent retailers. Participating stores will be offering their customers a free organic breakfast on June 15th to highlight how easy it can be to make the switch to organic products in your weekly shopping basket. Offering customers a taste of a refreshing smoothie or a pot of breakfast granola or perhaps some overnight oats is a great way for local organic retailers to communicate directly with the public about the benefits of organic ingredients.
Last year I created a couple of recipes for the campaign and also went along to As Nature Intended, Spitalfields and spent the morning making smooothies and breakfast pots to share with their customers. I also talked about how easy it can be to add a few organic ingredients to you weekly shop and making those changes at breakfast is a good way to do this. You can read about it HERE.
For this year’s #WakeuptoOrganic cookery demonstration I was first on stage at The Excel along with Annie Seeley to launch the campaign with my cool green smoothie, organic breakfast parfaits and a batch of organic overnight oats. We talked, cooked and shared breakfasts with the audience and answered questions from independent retailers on how to get involved with the campaign.
This recipe for organic breakfast parfaits is all about layering. How you layer and what you choose to include in your layers is completely up to you. I have chosen to use a mixture of organic berries, natural organic yogurt and my organic granola which includes cooked quinoa amongst other goodies. It’s an idea I came across by Tess Ward and I have been making my own version ever since.
Before I show you the recipe here are a few other granola recipes from around the web you might also like:
Strawberry buckwheat granola – Amy Chaplin
Low sugar granola – Natural Kitchen Adventures
Home made buckwheat granola – Madeleine Shaw
Salted peanut butter granola – Celery & Cupcakes
Good for you granola – Food to Glow
Home made granola – From Plate to Pen
Chocolate granola – Tin & Thyme
Working with The Organic Trade Board & The Soil Association.
Organic Breakfast Parfaits for #WakeuptoOrganic
- For the granola:
- 150 g organic oats
- 50 g organic jumbo oats
- 50 g organic desiccated coconut
- 50 g organic walnut halves/pieces
- 80 g organic coconut sugar/light brown muscovado sugar
- 100 g cooked quinoa
- 2 tbsp organic coconut oil
- a pinch of sea salt
- 100 ml organic maple syrup
- 2 tbsp organic nut better
- 1 tsp organic vanilla extract
- 1 tsp organic ground cinnamon
- 1 tsp organic ground ginger
- Splash of water
- For the breakfast parfaits:
- 1 tub of organic natural yoghurt
- organic raspberries, strawberries & blueberries
- Toasted coconut flakes
- For the granola:
- Measure out the oats, coconut, walnuts, sugar, quinoa and spices then place them into a mixing bowl
- Melt the coconut oil together with the peanut butter, maple syrup, vanilla and water in a saucepan
- Pour the melted mixture over the dry ingredients and stir thoroughly
- Tip the granola into a baking tin and bake for 15 minutes in a pre-heated oven at 160 degrees
- After 15 minutes stir the granola well and place it back in to the oven for a further 10-15 minutes
- Leave the granola to cool in the tray before breaking up into chunks
- For the parfaits:
- Mash the raspberries into a sauce then fold in the chopped strawberries and the blueberries
- Put the fruit on the base of your serving glasses followed by the yoghurt, honey (optional) and finally the granola
- Finish off the parfaits with some toatsed flaked coconut pieces
Keep the cooked granola in a kilner jar and enjoy it throughout the week for breakfast or even as a mid afternoon snack.