This concoction is really too simple to have a name, but for Friday I thought I’d share a simple way to make a bowl of granola a little more exciting. This recipe makes a great breakfast for Saturdays, or for any day when you have a few minutes to cook up something special for yourself, but aren’t quite up for a traditional full hot breakfast.
The great thing about the recipe is that you can change any of the components for a completely different breakfast, and every ingredient is optional. Fresh fruit is preferable, but frozen fruits, or a combination of fresh and frozen fruits are pretty tasty as well.
For my concoction I used
¼ cup flaked coconut
One pat of butter
One peach
1 cup frozen blueberries
1 tablespoon brown sugar
1 cup granola
1 cup yogurt
Pick out a heavy sauté pan or wok.
Over a medium flame, toast the coconut in a dry pan. You can toast it as much or as little as you like; I prefer to toast mine very lightly.
Once you have toasted the coconut flakes, add your fruits and sugar.
Once the Coconut is as toasted as you like it, add your sliced fruits, the pat of butter, and a tablespoon (or two) of brown sugar. Again, you really don’t need to add a pat of butter, but I love butter.
Together the fruits, butter and sugar will dissolve pretty quickly to make a nice syrup. Once the sugar is completely dissolved, feel free to cook as long or as little as you like. I cooked mine for about 5 minutes because I like the peaches to be soft and sugary but still have a little bit of a bite to them.
Cook for as little or as long as you please.
Different fruits work better with different cooking times, but a good rule of thumb is always to put the harder fruits in the pan first. So say if you were going to try a pear and strawberry concoction, you’d probably want to cook the pear for a minute or so before you added the strawberries.
Put the granola and yogurt into a serving bowl. Top with the hot fruit mixture, and serve warm. If you’re feeling fancy, you could serve this layered in a parfait dish.
This recipe serves two people, but I ate the entire thing myself.
Makes enough for two people, but you might not want to share.
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I can’t have dairy – can you suggest replacements for the butter and yogurt?
You don’t need to use a pat of butter at all, the recipe works just as well without it because of all the liquid in the fruit. If you try cooking the recipe without the dairy, and find that you are still craving that extra buttery flavor you could always add a bit of margarine.
In place of yogurt I would suggest some of Turtle Mountain’s great Dairy Free Coconut Ice Cream. It is completely vegan, and would make a perfect icy compliment to the warm fruit mixture.
They also make a coconut based yogurt that might be good as a replacement for regular yogurt, but I haven’t tried it yet so I can’t quite vouch for it.
Here’s a link to Turtle Mountain:
http://www.turtlemountain.com/products/purely_decadent_Coconut_Milk.html
Wow, this recipe looks awesome! Can’t wait to try it and I’m sure I’ll end up eating it all myself too.
I recently started my own coconut blog as I’m such a fan of both its taste and its health properties. I’m just wondering if you guys have an affiliate program? I guess I can sell most of it using Amazon’s program but I just wondered if you guys had your own as you have such great products.