Give me a hot savoury breakfast each morning and I am a happy camper… but there are the summer (now gone) months to get through when I will eat anything that is below room temperature! I made this simple breakfast parfait, actually just assembled everything because this is a no cook recipe. It was healthy, filling and very yummy. The muesli is also a no cook one if you discount the minimal hot dry pan roasting that is needed. You could make the Muesli and store to eat as is without the parfait trappings.
Breakfast Parfait with Mango
For the Muesli
Cornflakes 100 grams (or wheat-flakes, whichever is preferred)
Oats 100 grams
Dried Fruit ½ cup (use dried dates, cranberries, figs etc)
Nuts ¼ cup (use almonds, cashews, pistachios etc)
Sesame Seeds ¼ cup
For the Parfait
Yogurt 500 grams
Mango 2 cups, peeled and chopped
Honey 4 teaspoons (optional)
To make the Muesli, dry roast the oats and chop the dried fruits into small bits. Roast the nuts and sesame seeds till they are changing colour. Cool it and mix together with oats, cornflakes, dried fruit and nuts. This can be stored in an air tight container and eaten with yogurt or milk and a dash of honey.
Put a muslin cloth over a wide soup strainer and add the yogurt to this. Set aside in the fridge for 2-3 hours to allow the water to drain away from the yogurt. I usually do this overnight. Once done, if using, add the honey and whisk the yogurt till no lumps remain.
To serve, assemble the parfait add a few tablespoons of the yogurt at the bottom of the serving bowl. I used a juice glass. Add the second layer with 4 tablespoons of the granola. Add another layer of yogurt, top with chopped mango and granola. Repeat till everything is used up. Chill for 10 minutes and serve.