Greek yogurt and pomegranate parfait
Layers of thick Greek yogurt, pomegranate seeds and toasted oats with walnuts and cinnamon, finished with a little honey. 15 minutes, no oven.
Ingredients
- 600 g plain whole-milk Greek yogurt about 2 1/2 cups
- 200 g pomegranate seeds arils, usually from 1 large pomegranate
- 40 g rolled oats about 1/2 cup
- 40 g walnuts roughly chopped
- 1/2 tsp ground cinnamon 1.3 g
- 4 tsp honey 28 g, 1 per glass
- Optional: a little grated orange zest a few mint leaves
Instructions
- Toast the oats in a dry frying pan over medium heat for 4-5 minutes, stirring often, until golden and nutty-smelling. Add the walnuts for the last 2 minutes. Take the pan off the heat, stir in the cinnamon and tip the mixture onto a plate to cool and crisp up.
- Seed the pomegranate: cut it in half across the middle, hold one half cut side down over a bowl and tap the skin firmly with a wooden spoon so the seeds fall out. Pick out any white pith.
- Spoon about 75 g of yogurt into each of 4 glasses or jars, add a spoon of pomegranate seeds and a sprinkle of the oat and walnut mixture.
- Repeat the layers with the rest of the yogurt and oats, and finish with the remaining pomegranate seeds on top.
- Drizzle 1 tsp honey over each glass, add a little orange zest or mint if you like, and serve straight away while the oats are still crunchy.