Delicious for breakfast, brunch or as a snack. We love this layered up with Greek yoghurt and chopped berries. Don’t feel you need to stick to the fruits and nuts I have used. Just add whatever you have in your store cupboard – in roughly the same dimensions as I’ve used below.
The parfaits are great for a lazy Shabbat breakfast with a side of fruit compote. And on busier mornings just take a little bag of the granola with you.

My TOP tip is make a double batch – one batch is never enough. 

Makes:  approx. 300g

Prep: 5 – 10 mins
Cook: 20 – 25 minutes

Ingredients:

• 2 tbsp vegetable oil
• 60ml maple syrup
• 2 tbsp runny honey (omit if making vegan)
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• a pinch of sea salt
• 60g pecans, roughly chopped
• 3 crushed matzah sheets
• A large handful of shredded coconut (optional) 
• 50g raisins
  For 4 granola berry parfaits:
• 400g Greek yoghurt, or whatever yoghurt you prefer use plant-based if vegan 
• 300g berries (a mixture of blueberries, raspberries and strawberries)

Method:

• Preheat oven to 160°C (fan).
• Mix the oil, syrup, vanilla extract, cinnamon and nuts in a large bowl.
• Break the matzah sheets into the bowl and mix well to coat. Transfer to baking sheet lined with baking parchment.
• Bake for 15 minutes, add the coconut (if using) stir well then return to oven for another 10 - 15 minutes until crisp and lightly golden. (Keep a eye on it as it can burn quickly – if it seems soft when you take it out the oven don’t worry, it will crisp up when it cools.) 
• Cool on the tray then stir in the dried fruits and store in an airtight container.
• For brunch-ready granola parfaits, layer up yoghurt, berries and matzah granola in individual glasses. Top with a layer of granola and serve immediately or it will start to go soggy. 

Instagram: Victoria Prever

First published in the JC April 2019