Banoffee Granola Parfaits

4 servings

These sweet parfaits made with homemade granola and Banoffee Curd will send your tastebuds on a journey first thing in the morning. Although they may be considered a breakfast treat, they can join your brunch table or finish off an evening meal.

2 cups oats
¼ cup chopped pecans
¼ cup sweetened shredded coconut
¼ cup vegetable oil
2 Tbsp honey
½ tsp vanilla
½ tsp cinnamon
¼ tsp cloves
1 egg white (optional)

1 650ml container yogurt
½ jar Banoffee Curd
2 bananas

- Preheat oven to 325°. Line a baking sheet with parchment paper.

- To make the granola combine the oats, pecans, cinnamon, cloves, and coconut in a large bowl. In a separate bowl combine the honey, vegetable oil, and the egg white. (the egg white is optional. I like to use the egg white as it makes the granola clump and stick together a bit better) Add the liquid into the oat mixture and stir until it is all coated. Spread the granola evenly onto the parchment lined baking sheet. Bake for 15-20 minutes or until it is toasted. After 10 minutes take the pan out and stir the granola using a fork. (this helps get everything nice and toasted evenly) Place pan back in oven until completely toasted. Make sure not to over bake it. You can take a tiny bit of the granola, let it cool slightly, and taste it to make sure you are not over baking it. Let the granola cool completely before using in the parfaits. You may have some granola left over (depending on the size of your parfait glasses) which you can store
in a sealed container for up to 4 months.

- In a mixing bowl whisk together the yogurt and the Banoffee Curd. You can use whatever yogurt you prefer. I used vanilla yogurt.

- To make the parfaits you want to layer each component. Start with granola on the bottom, add a few slices of banana, yogurt, and repeat. Top with a sprinkle of granola and a few slices of bananas. These parfaits are best served the day they are made. If they sit too long the granola may get soggy, so put them together soon before you serve them.