Parfait Board with Granola Two Ways


Platters and Boards by Shelly Westerhausen and Wyatt Worcel is a beautiful new recipe book with a selection of forty contemporary food platter arrangements, for any occasion you can think of. All the recipes are accompanied by inspiring photography, suggested meat and drink pairings and additional notes on storage and presentation. Shelly also shares many tips on choosing the right boards and surfaces for ingredients, to ensure you have the most attractive platters and spreads for your event. 

It’s bound to be a good day, if it starts with this beautiful breakfast granola parfait board, with a selection of toppings, to satisfy all tastes, and two different granola options. It is currently not cherry or apricot season, but try substituting with dried apricots and cranberries, or any fruit of your choosing. For a plant-based version, the yoghurt can be substituted with whipped coconut cream with a few squeezes of lemon juice, which is what I used here. Shelly recommends serving with fresh fruit juice, however coffee also works wonderfully, as mornings begin to get chillier, to welcome Winter.

Recipe: Granola Two Ways

Serves: 8
Prep time: 15 minutes
Cook time: 30 minutes
Assembly time: 10 minutes
Total time: 55 minutes

Ingredients

{for the sweet cinnamon cherry granola}

2 heads of garlic
2 cups rolled oats
½ cup coconut flakes
½ cup chopped pecans
2 tsp ground cinnamon
pinch of fine salt
¼ cup honey*
¼ sunflower seed oil
1 egg white**
¼ cup dried cherries***

{for the ginger apricot granola}

2 cups rolled oats
½ cup coconut flakes
½ cup chopped pecans
2 tsp ground ginger
pinch of fine salt
¼ cup honey*
¼ sunflower seed oil
1 egg white**
¼ cup chopped apricots****

Substitutions / changes to recipe

*used maple syrup
**did not use
***used dried cranberries
****used dried apricots

Method

{for the granola}

Preheat the oven to 150ºC and line a large baking sheet with parchment paper. In a medium mixing bowl, combine the oats, coconut flakes, pecans, cinnamon (for the sweet cinnamon cherry granola) or ginger (for the ginger apricot granola) and salt. Fold in the honey and oil until completely coated. Fold in the egg white. Transfer to the prepared baking sheet and spread out into an even layer. Bake for 30 to 35 minutes, stirring every 15 minutes, or until golden brown. Remove from the oven and fold in the cherries or apricots. Let cool completely before serving. Store in an airtight container at room temperature for up to 2 weeks.

Recipe: Parfait Board

Serves: 8
Prep time: 15 minutes
Cook time: 30 minutes
Assembly time: 10 minutes
Total time: 55 minutes

Ingredients

{for the parfait board}

8 cups plain yoghurt* cherry granola
1½ cups chopped shelled pistachios
½ cup chopped almonds
1½ cups fresh berries
½ cup coconut flakes
½ cup dried apricots
¼ cup dried fruit/berries
½ semi-sweet chocolate chips
½ cup honey**
½ cup maple syrup
1 cup fresh mint

Substitutions / changes to recipe

*replace with coconut cream for vegan version
**replace with maple syrup for vegan version

Method

{for the parfait board}

Place all ingredients in individual bowls. Starting with the side where your guests will begin, place bowls, spoons and yoghurt followed by the bowls of nuts, chopped fruit, chocolate chips, syrup, honey, and ending with the mint garnish. Add serving spoons to each bowl.

Strategy

Prepare the granola the evening before. Set out all the toppings before your guests arrive and then set the yoghurt our right before serving.

Drink Pairing

Serve a few of your favourite fruit juices. This could be as simple as buying your favourite remade juices or as labor-intensive as spending some time juicing before your meal – your choice!

Wyatt’s Meaty Suggestion

Serve with a side of breakfast sausage links for a savoury contrast to your sweet and light parfait.


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