Homemade Granola and Parfait

Preheat oven to 180 C.

Toast almonds and walnuts in a skillet until fragrant and darkened—on high heat about 6 minutes. Add seeds and toast for 2 minutes longer. Be careful not to burn the nuts, as they will also be cooked later on.

Melt honey and oil together in a saucepan over low heat, being careful not to let it burn.

Combine all of the dry ingredients in a large bowl, including the toasted nuts and seeds (don’t add the dried fruit yet). Add in melted honey mixture, and mix until the dry ingredients are coated. If necessary, add more honey to ensure everything is coated.

Spread mixture on a baking tray covered with baking paper. Bake at 180 C for 8-10 minutes or until oats are a golden brown. Stir the mixture so the white oats from the bottom of the tray are at the top. Add in raisins and apricot. Bake another 8-10 minutes, until oats are golden brown.

Remove from oven and let cool completely and then store. Some of the granola will be in clumps, some will not be.

To make the granola parfait:
Simply choose a glass—any will do. I was lazy and went for a water glass, but if you’re serving this at brunch I would opt for a prettier wine or cocktail glass.

Place a dollop of yoghurt in the bottom of each glass (whatever yoghurt you like is fine—I love natural Greek yoghurt).

Put 2-3 tablespoons of granola over the top, making sure to completely cover the yoghurt.

Cover granola with berries of choice: strawberries, blueberries, raspberries and blackberries.

Repeat the last three steps: yoghurt, granola, berries and garnish with fresh mint, or more granola and honey.