Need a delicious and versatile breakfast? Make these fruit and yoghurt crumble parfaits and then mix and match with your favourite fresh or poached fruit!
We all know that breakfast is the most important meal of the day… the one that kickstarts you and gives you boundless energy for the whole day. Well sometimes that’s much easier said than done! Breakfast for me is one of the trickiest meals of the day, because during the week I really don’t have time to think up some amazing breakfast and instead I usually revert to peanut butter and jam on toast or porridge with banana (not that there’s anything wrong with either of those options!). I do however, always see these delicious looking breakfasts in the millions of foodie magazines that seem to always make their way into my grocery shopping trolley and think that I really should try some of them out!
One of these yummy ideas was for Berry Yoghurt and Crumble Parfaits by the always brilliant Donna Hay. I had a whole heap of pears lying around the house and so decided to change it up a bit and make some Fruit & Yoghurt Crumble Parfaits using poached pears and blueberries instead!
I love that this recipe is so versatile and you really could mix and match your fruit depending on what’s in season or what you have in your fruit bowl. Given that it’s winter, warm poached pears sounded pretty great to me! I poached my pears with cinnamon and vanilla which gave them such a yummy flavour.
If you’re pushed for time, there’s a few little changes you could make to the recipe. Like I said.. versatility is this recipes middle name! First of all, instead of poaching fruit, you could just use freshly cut fruit instead. And rather than making your own crumble from scratch, you could just use store-bought granola instead – just make sure it’s the toasted or baked variety so that you get that lovely crunch! (The muesli cluster cereals would also work well too in this recipe).
Finally, you pop a bit of yoghurt in your glass or serving bowl, add some fruit, top with a little crumble and then repeat. And that’s it… a delicious-tasting and pretty-looking breakfast that is totally cafe-worthy! I just love these Fruit & Yoghurt Crumble Parfaits!!
And if you’re like me and feel totally deprived without dessert, then this could totally work as a guilt-free late night snack too! I also thought it would be amazing with custard in place of the ice-cream, but given my regular overdoses on sugar lately, I thought it was best to stick to the yoghurt this time around!
PS – Sorry about all of the photos!! I’ve recently bought a camera and have been playing around with it and have become a little obsessed! I think sometimes I’m even just making food so that I can practise taking photos!!
- ½ cup plain flour
- ¼ cup caster sugar
- ½ tsp ground cinnamon
- ⅓ cup rolled oats
- 75g unsalted butter (melted)
- 2 cups yoghurt
- 2 cups fresh or poached fruit
- Preheat oven to 160 degrees celsius.
- Line a tray with baking paper and set aside.
- Place the flour, sugar, cinnamon and oats into a bowl.
- Add the melted butter and mix to combine.
- Spread the mixture over the tray and bake until golden (approximately 20-25 mins).
- Pop to the side to cool.
- Meanwhile, spoon half of the yoghurt into 6 small containers (approximately ¾ cup capacity)
- Top with half of the fresh or poached fruit.
- Sprinkle over half of the cooled crumble mixture.
- Repeat the three layers.
- Pop into the fridge until ready to serve... or just eat straight away!!!
Recipe adapted from Donna Hay’s Berry and Yoghurt Crumbles recipe in the Herald Sun Sunday Magazine.
Fruit & Yoghurt Crumble Parfaits – Thermomix Instructions:
1. Preheat oven to 160 degrees celsius.
2. Line a tray with baking paper and set aside.
3. Place the butter into the Thermomix bowl and melt on 50 degrees, Speed 4 for 1 minute (longer if needed).
4. Place the flour, sugar, cinnamon and oats into the bowl.
5. Mix on Reverse Stir for 20 seconds or until well combined.
6. Spread the mixture over the tray and bake until golden (approximately 20-25 mins).
7. Pop to the side to cool.
8. Meanwhile, spoon half of the yoghurt into 6 small containers (approximately 3/4 cup capacity).
9. Top with half of the fresh or poached fruit.
10. Sprinkle over half of the cooled crumble mixture.
11. Repeat the three layers.
12. Pop into the fridge until ready to serve… or just eat straight away!!!