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Culinary How-To's, Tips: Weekend Recipe: The Winter Muesli Parfait

I am a  huge fan of the weekend brunch, but that does not always mean running out in the cold with boots and hats just to stand in line and wait for a table at a local bistro. I actually prefer cooking brunch and one of my favorite dishes happens to be a Winter Muesli Parfait.

 

It’s healthy, it doesn’t require summer berries in February (sold for $6 a pint) and it’s easy to prepare.  Maybe this weekend, if you decide to stay in an enjoy a lazy morning, you might consider this delightful dish with a cup of tea and the newspaper.

Winter Muesli Parfait (Serves 4; Prep Time 20 min)

Making the Muesli

 Ingredients:

-1 cup dry oatmeal (unflavored)
-1/2 cup slivered almonds or any nut that you have
-1/4 cup dried cranberries
-1/4 cup raisins
-1/3 cup pumpkin seeds and/or sunflower seeds (or both)
-1 tsp cinnamon
-2 tbsp wheat germ
-1 tsp nutmeg
-1 tsp vanilla
-1 heaping tbsp coconut oil (or sunflower or canola) in liquid form (If using coconut oil, melt for 30 seconds to liquify)
-2 tbsp maple syrup
-1/4 cup dried bananas (or select another dried fruit that you have available)

 Note: You can substitute types of seeds, nuts and fruit but the idea is to use approximately the same proportion of oatmeal, seeds and fruit to ensure the right texture and the right balance in sugars.

Directions:

-Combine all ingredients together and fold to avoid crushing.

-The mixture will appear crumbled and some parts will stick together due to the oil and syrup which is fine.

-Place on a baking sheet ( I lined mine with parchment paper) in a 400 F oven for 10-12 minutes until golden.

 

Making the Parfait

1. Use a regular or Greek vanilla yogurt. If you have plain yogurt, you can 1 tbsp of honey to sweeten.

2. Prepare a mixture of seasonal fruits; In the winter, I used bananas, oranges, grapefruit, pomellos, apples and I happened to find mangoes which I added.

-The idea here is to use what you have and buy fruit that is in season – even in February.
-Cut up fruit in bite size chunks and place in a large serving bowl.
-Squeeze 1/2 lemon over the fruit and toss to keep its freshness. (Note: I used one of each fruit noted above. )

3. Add 1/3 cup of yogurt, a scoop of fruit and approximately 1/4 cup of meusli in each bowl to serve.

4. Make yourself a cup of tea (or coffee), grab the newspaper or a book, and enjoy!

Credits

Recipe: Vinnie Recile, Editor for WAFT, writer, food blogger and recipe developer

Photo Credits:

1. Karen Miner - www.tasty-trials.com

2. Vinnie Recile  - WAFT

 

Editor's Note: Have a question or comment? Leave a message in the comments below.

vinnierecileVinnie recently joined the team at Wine and Food Travel as Editor in Chief. We are very excited to have her culinary experience and artistic background to draw from here at WAFT. Vinnie brings a wealth of experience in the culinary arts, professional writing and marketing. Her passion, expertise and her willingness to share her learnings with readers is a welcome contribution to the WAFT team. Vinnie also maintains a food blog where she shares many of her recipes, food experiences and adventures,

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