Kiwi parfait
Prep time: 25 minsTotal time: 
Kiwi parfait
Breakfast turns tropical with layers of crunchy coconut granola and creamy yogurt, plus tangy kiwi, a fruit known to help with digestion
Prep time: 25 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 250g jumbo oats*
- 50g flaked almonds
- ½ tsp ground ginger
- ½ tsp ground cardamom
- 120ml maple syrup
- 80g coconut oil, melted
- 100g desiccated coconut
- 3 kiwis
- 1 tbsp lime juice
- 300g coconut yogurt
- mint leaves, to garnish
Step by step
-
Preheat the oven to 180°C, fan 160°C, gas 4. Line a large baking tray. In a large bowl, combine the oats, almonds, spices and a large pinch of salt. Combine the maple syrup and coconut oil and stir into the oat mixture, making sure everything is coated. Transfer the mixture to the prepared baking tray, spreading into an even layer. Bake for 15 minutes. Stir in the coconut, return to the oven and bake for a further 5 minutes, tossing halfway through, until the coconut is lightly golden. Leave the granola to cool completely.
-
Peel and slice the kiwis, then toss with the lime juice. Measure 160g of the granola, then spoon half of this among serving glasses. Layer with half the yogurt and then half the kiwi. Top with the remaining yogurt, remaining 80g granola and remaining kiwi. Garnish with mint.
*Check your oats are gluten-free, if required.
