Cranberry Clementine Breakfast Parfait

Name: Cranberry Clementine Breakfast Parfait with Stovetop Granola
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 227 g Canneberges entières; 2 pièce(s) Clémentine; 1 tasse(s) Flocons d’avoine à cuisson rapide; 800 ml Yogourt grec; 56 g Amandes, tranchées; 8 cs Sirop d'érable; ½ tasse(s) Sucre blanc; 1 cc Mélange d'épices pour tarte à la citrouille; 2 cs Beurre non salé*; ¼ cc Sel*

with Stovetop Granola

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

These cranberry clementine parfaits are a quick and delicious way to start your morning. Layered with a homemade cranberry clementine jam and crunchy spiced stovetop granola. These are easy to prep the night before for a speedy grab and go breakfast!

Allergènes:

Avoine

•Lait

•Amandes

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation40 minutes

Temps de cuisson

DifficultéMoyen

Ingrédients

/ sert 2 personnes

227 g

Canneberges entières

2 pièce(s)

Clémentine

1 tasse(s)

Flocons d’avoine à cuisson rapide

800 ml

Yogourt grec

56 g

Amandes, tranchées

8 cs

Sirop d'érable

½ tasse(s)

Sucre blanc

1 cc

Mélange d'épices pour tarte à la citrouille

Pas inclus dans votre livraison

2 cs

Beurre non salé*

¼ cc

Sel*

Informations nutritionnelles

Énergie (kcal)1330 kcal

Graisses54 g

dont saturés18 g

Glucides179 g

dont sucres120 g

Fibres15 g

Protéines38 g

Cholestérol125 mg

Sel420 mg

Ustensiles

•Casserole moyenne

•Film plastique

•Zesteur

•Bol à mélanger, moyen

•Cuillères à mesurer

•Plaque de cuisson

•Grande poêle antiadhésive

•Papier sulfurisé

Instructions

Before starting, wash and dry all produce. Zest, then juice clementines.Combine cranberries, sugar, clementine juice and 1/4 tsp pumpkin pie spice in a medium pot. Bring to a simmer over medium-high heat. Once simmering, reduce heat to medium and cook, stirring occasionally, until cranberries have burst and mixture has reduced by one-third, 8-10 min. (TIP: Gently smash cranberries with the back of a spoon to help release some of their juices).Remove the pot from heat and transfer to a medium-sized metal bowl. Cover with plastic wrap and place in the fridge to cool completely.

Meanwhile, line a baking sheet with parchment paper, then set aside. Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp of butter and swirl to melt.Add oats and cook, stirring often, until oats are slightly crisp and lightly golden-brown, 5-6 min..Reduce heat to medium and stir in half the maple syrup and 1/8 tsp salt, stirring constantly, 1 min. Add almonds and remaining pumpkin pie spice, stirring until everything is coated in spice, 1 min.Immediately spread granola mixture over the baking sheet, pressing down to ensure everything holds together. Place baking sheet in the fridge for 10 min to set.

Add Greek yogurt, clementine zest and remaining maple syrup to a medium bowl, then stir to combine. (NOTE: You can reduce the amount of maple syrup if you want the yogurt less sweet.)When cranberry jam and granola are completely cool, remove from the fridge. Break granola into clusters using your hands.Divide half the yogurt between 4 large glasses or tall bowls.Top with 2 tbsp cranberry jam, then sprinkle over 3 tbsp granola. Repeat the same layering process, finishing with a sprinkle of granola on top of the glass. Serve cold.