We love this breakfast option! Homemade muesli with sweet caramelised pineapple and coconut yoghurt; there’s no better trio!

Serves 3-4 Prep Time 10 Minutes Cook Time 15 Minutes

 

Ingredients

1 cup whole grain oats (we love Alison’s Pantry)

¼ cup shredded coconut

¼ cup pumpkin seeds

¼ cup sliced almonds

¼ cup pure maple syrup

½ pineapple, cored and cut into small cubes (we love Dole)

1 tsp vanilla extract (we love Hansells)

Coconut yoghurt (we love The Coconut Collaborative Mango & Passionfruit)

 

Equipment – we used our Le Creuset non stick frying pan to caramelise the pineapple, and baked the muesli in our Le Creuset non stick deep baking tray.

 

Method

  1. On a non stick baking tray, sprinkle the oats, coconut, pumpkin seeds and almonds. Drizzle over the maple syrup, and toss to coat. Bake at 180 degrees celsius for 10-15 minutes or until golden brown. Set aside.  
  2. Add the chopped pineapple to a bowl. Add the vanilla and mix well. In a frying pan, caramelise the pineapple over a medium heat until a lightly golden and caramelised.  Leave to cool slightly.
  3. To make the parfaits, layer the yoghurt, pineapple and muesli in glasses. Serve immediately.
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