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
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 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.
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.