• Granola parfait with seasonal fruit

    Serves: 2
    Cooking Time: 40 mins


    • Parfait

    • 400ml plain yoghurt
    • 60ml (¼ cup) castor sugar
    • seeds of 1 vanilla pod
    • Granola

    • 30ml (2 tbsp) butter
    • 30ml (2 tbsp) honey, plus extra to serve
    • 5ml (tsp) ground cinnamon
    • 250ml (1 cup) rolled oats
    • 125ml (½ cup) wheat germ
    • 125ml (½ cup) bran flakes
    • 80ml (x cup) sunflower seeds
    • 125ml (½ cup) mixed nuts
    • 60ml (¼ cup) raisins
    • 60ml (¼ cup) dried apricots or cranberries, chopped
    • 120g fresh seasonal fruit
    • fresh mint, to serve



    Preheat the oven to 180°C.


    Combine the parfait ingredients in a bowl. Stir well and refrigerate until ready to use.


    For the granola, melt the butter and honey in a small pot. Stir in the cinnamon and remove from the heat.


    In a large bowl, combine the butter mixture with the oats, wheat germ, bran flakes, sunflower seeds and nuts. Spread on a greased baking tray and bake until golden and dry, turning frequently, for about 30 minutes. Remove from the oven and stir in the raisins and apricots or cranberries.


    Pour alternate layers of parfait and granola into glass bowls or sundae glasses. Serve immediately, topped with fruit of your choice, a swirl of honey and a sprig of mint.