And yes - it comes via sous chef Pedro!! Idea to execution, this recipe was all his 🙂 The theme was initially fall inspired, but the pomegranate and pistachio gave me all the Christmas feels. Even though the weather feels too warm here in Washington D.C., the cookies, decorations and *thoughts* of snow are enough to get me a little excited.

Anyway, moving on to the creation of this lovely parfait.  This parfait was initially intended as a dessert, but I requested it to be moved to the morning since I was a little full that night we cooked. At first I didn't think the pistachio would work but it totally did and was such a festive holiday touch. We had some granola on hand that I had made earlier in the week, as well as some pomegranate that Pedro had de-seeded so we used both of those. I normally wouldn't bother to put them in a fancy glass but I'm so glad we did because it turned out so colorful 🙂 Plus, it was good to change things up with some yogurt. Love me some Fage.

So much magical holiday spirit!

These were totally a 5 minute creation once the prep was done - do it the night before! You could also buy pomegranate seeds already prepped, as well as use store bought granola and shelled pistachios. Then all you have to do is layer up! A bowl with toppings would also be great (I suspect this would travel well to work), but the layers are great to mix things throughout. Try it out and see what you think!

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Pistachio Pomegranate Parfait

An easy, 5 minute holiday parfait, featuring pistachio, pomegranate and nutty granola that is sure to brighten your day. Gluten free and vegan options!

Course Breakfast, Dessert

Prep Time 10 minutes

Total Time 10 minutes

Servings 1 large serving

Author Andrea @ French Pressed Kitchen

Ingredients

• 1 cup Greek yogurt*
• ⅓ cup granola homemade or other
• 2-3 Tablespoons pomegranate
• 2-3 Tablespoons shelled pistachios
• Dash of cinnamon

Instructions

• Layer up the ingredients in a bowl or jar: yogurt, granola, pomegranate, repeat! Top with more pomegranate and pistachios. We saved the nuts for the top so they wouldn't get soggy.
• No judge if you add more granola at the end.

Notes

* Try almond milk or coconut milk yogurt if you're looking for a vegan or dairy free alternative.

Bon appetit!

The post Pistachio Pomegranate Parfait appeared first on French Pressed Kitchen.

In da house. Bowls of it.

If you're looking for a fall granola, this is it! This mix is

+ Crunchy

+ Sweet

+ Toasty

+ Cinnamon-y

I used this roasted walnut oil as a base for the liquid in the recipe, which added a really nice depth of flavor. I've had it for a while and had been meaning to use it up but didn't know how. Granola is so flexible that I figured it would be a good test case and I was right!! So much flavor. I think coconut oil and/or canola oil would great as well, it will just have less of a walnut flavor.

We've had it for a few days and can't stop snacking on it 🙂

If you try it out, let me know!!

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Roasted Walnut and Maple Granola

A deeply flavorful breakfast granola made from roasted walnut oil, maple syrup and lots of cinnamon. You'll love how crunchy the oats get!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 generous cups

Author Andrea Shome

Ingredients

Dry

• 2 cups rolled oats
• 1 cup raw walnuts chopped
• ¼ cup slivered almonds
• 1 Tablespoon flaxseed meal
• 1 teaspoon chia seeds
• 1 teaspoon ground cinnamon more to taste
• Heavy pinch of salt

Wet

• 4 Tablespoons walnut oil or coconut oil
• 4 Tablespoons maple syrup

Instructions

• Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Mix all the dry ingredients together in a bowl. Then add the oil and maple syrup, making sure to coat everything evenly.
• Bake for 20-25 minutes or until golden brown. Check at 20 minutes and leave in a few more minutes if not toasty looking at smelling. You can stir halfway through, or leave it untouched which will result in bigger chunks of granola.
• Let cool, then dig in!! Best with a bowl of good milk =).

The post Roasted Walnut and Maple Granola appeared first on French Pressed Kitchen.