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–+ servings

Pomegranate and Hazelnut

Couverts2
Deel op Facebook Print Recipe

Ingredients

  • 1 recipe All-Natural Granola
  • 1 cup crushed hazelnuts skins on
  • ½ teaspoon cardamom powder

Parfait

  • ½ cup pomegranate juice
  • 1 tablespoon honey
  • 2 cups plain whole-milk yogurt or Greek yogurt
  • ¼ cup pomegranate arils

Instructions

  • Make the granola as directed, using the hazelnuts in place of the pecans and adding the cardamom to the dry mixture.
  • To make the parfait: In a small saucepan, whisk together the pomegranate juice and honey.
  • Bring to a boil, reduce the heat to medium-low, and let the pomegranate juice cook down until it reduces by half, 5 to 6 minutes.
  • Let cool.
  • Swirl the pomegranate juice mixture into the yogurt.
  • Divide among 2 bowls and finish with ¼ cup (36 g) of the granola and 2 tablespoons (20 g) pomegranate arils for each bowl.
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Course; Breakfast / Fruit / Nuts
Diets; Vegetarian