I have forgotten the number of times I made granola, the frequency is definitely getting more now, just as the homemade yogurt has taken its permanent place on my kitchen stove every week. One of the best thing I bought from Lakeland, a quirky kitchenware shop in the UK was the yogurt maker, and what a blessing it was! I was gobsmacked when I discovered the price of yogurts in Singapore, and even more disappointed to know that the Greek style or Muller’s corners are not readily available here. So I found my new love. Yogurt making, and layering the opulent creamy scoops with crunchy granola, coconut flakes or from whatever that I have in the pantry that takes my fancy that day.
That was how my homemade parfait was reconstructed. My daughter loves them to bits. She loves to snack on yogurt and always ask for seconds when granola is added in. It soothes me to know that she loves her food, especially on days when she refused much of her lunch meals. It is also good to know that she has my palate, and fancy the same thing that I do.
So I improvised.
I want her to have some variations, and not get bored of the same snack over and over again. More creative layers were used, from runny honey, melted chocolates and recently, some homemade Seville orange marmalade. I find that the slight bitterness from the marmalade cuts the tangy yogurt and sweetness of the granola in such a complementary manner. With some pistachios and pomegranate in hand one day, I decided to bring our everyday parfait to a heightened level and hence this exotic treat was created.
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Mediterrranean style Granola Yogurt Parfait
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
This Mediterranean-style granola yogurt parfait features layers of creamy Greek yogurt, crunchy chocolate granola, and a hint of citrus from Seville orange marmalade, topped with fresh pomegranate seeds.
Ingredients
Chocolate Granola
- 5 cups (1.2 L) rolled oats (please do not use instant oatmeal as the results does vary!)
- 1 cup (240 ml) dessicated coconut
- 1/2 cup (85 g) chocolate chips or broken chocolate pieces
- 1/2 cup (60 g) nuts ( I usually include chopped almonds or walnuts)
- 1/2 cup (75 g) dried cranberries
- 1/2 cup (75 g) raisins
- 3 tsbp orange peel
- 1/2 cup (120 ml) vegetable oil or melted butter
- 1/2 cup (120 ml) clear runny honey
- 3/4 cup (165 g) brown sugar
- 1 tsp salt
- 1 vanilla pod or 1 tsp vanilla extract
For the parfait
- 1 cup (240 ml) homemade Greek style yogurt
- 1/2 cup (120 ml) Granola (recipe above)
- 3 tbsp (45 ml) Seville orange marmalade
- a handful of de-shelled pistachios
- 2 tbsp (30 ml) honey
- a handful of pomegranate seeds
Instructions
- Preheat the oven to 170°C (340°F).
- In a large mixing bowl, combine the rolled oats, desiccated coconut, chocolate chips, chopped nuts, salt, vanilla extract, and grated orange peel.
- In a saucepan over low heat, mix the vegetable oil, brown sugar, and honey until the sugar is dissolved and the mixture is smooth.
- Pour the liquid mixture over the dry ingredients and stir well to coat evenly.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Bake for 20 minutes, stirring halfway through, until the granola is golden brown and fragrant. Allow to cool completely.
- To assemble the parfait, layer Greek yogurt, granola, and Seville orange marmalade in serving glasses.
- Top with pomegranate seeds and additional chopped nuts if desired.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- For a variation, try using different nuts or adding dried fruits to the granola.
- The parfait can be stored in the refrigerator for up to 2 hours before serving to maintain its texture.
- The slight bitterness of the Seville orange marmalade complements the tangy yogurt and sweet granola perfectly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 10
- Cholesterol: 10
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Frequently Asked Questions
Why does the granola recipe specify rolled oats and warn against instant oatmeal?
The ingredients note explicitly says “please do not use instant oatmeal as the results do vary” — instant oats are pre-cooked and far thinner, so they bake up soggy rather than crunchy. Rolled oats baked with oil, honey, brown sugar, and coconut at 170°C (340°F) for 20 minutes produce the crunchy clusters needed for this parfait.
Why does this parfait use Seville orange marmalade rather than regular jam?
The article explains this specifically: the slight bitterness of Seville orange marmalade cuts through the tangy yogurt and the sweetness of the granola in a complementary way that regular jam doesn’t achieve. It’s a deliberate flavor balance decision, not a simple sweetener.
How long can the assembled parfait be stored before serving?
The notes say the assembled parfait can be refrigerated for up to 2 hours — beyond that, the granola will start to absorb moisture from the yogurt and soften. The granola itself, however, keeps much longer and can be made in a large batch.
Can I vary the nuts and dried fruit in the granola?
Yes — the notes say different nuts or dried fruits work as variations. The base recipe uses ½ cup of chopped almonds or walnuts and a mix of dried cranberries and raisins, and swapping these for other nuts or fruits won’t affect the baking method.
