Maple Apple Cinnamon Breakfast Parfaits

Breakfast

Cottage cheese provides a satisfying protein boost in this layered hearty breakfast. The parfaits can be layered into take-out for a wholesome grab-a-go option for your breakfast crowd. 

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    Ingredients

    Maple Multi-Grain Granola
    5 cups1.25 LLarge Flake Rolled Oats
    1 cup250 mLAlmonds, slivered
    1/2 cup125 mLDry Whole Grain Quinoa
    1/2 cup125 mLRye Flakes
    1/2 cup125 mLSunflower Seeds
    1/4 cup50 mLFlaxseeds, or chia seeds
    3/4 cup175 mLMaple Syrup
    1/2 cup125 mLGAY LEA - Salted Butter, melted
    1 tbsp15 mLVanilla Extract
    1 tsp5 mLSalt
    1 cup250 mLGolden Raisins
    1 cup250 mLDried Cranberries
    Maple-Cinnamon Apples
    1/4 cup50 mLGAY LEA - Salted Butter
    10 cups2.5 LApples, peeled and chopped
    2/3 cup150 mLMaple Syrup
    2 tsp10 mLGround Cinnamon
    Individual Breakfast Parfaits
    1/2 cup125 mLGAY LEA - Nordica 2%, or Nordica 4%
    1/3 cup75 mLMaple-Cinnamon Apples
    1/4 cup50 mLMaple Multi-Grain Granola
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    Instructions:

    Maple Multi-Grain Granola:

    1. Toss oats with almonds, quinoa, rye flakes, sunflower seeds and chia seeds. Stir maple syrup with butter, vanilla and salt; drizzle over oat mixture and toss to coat. 
    2. Spread mixture in a thin, even layer onto a large, parchment paper-lined, rimmed baking sheet. Bake at 325ºF (160ºC), stirring occasionally, for 30 minutes or until golden and crunchy. Let cool completely. Stir in the raisins and cranberries. Store in an airtight container for up to 2 weeks. Makes 8 cups (2 L) or about 32 parfaits  

    Maple-Cinnamon Apples:

    1. Divide butter between two large, deep heavy skillets. Divide apples between skillets; sauté until tender. Divide maple syrup and cinnamon between skillets. Cook, tossing, until caramelized. Cool completely. Store in the refrigerator for up to 5 days. Makes about 6 cups (2 L) or about 16 parfaits  

    Individual Breakfast Parfaits:

    1. Spoon half the cottage cheese into a clear 10 oz (300 mL) disposable parfait or beverage cup with a lid. Top with half of each sautéed apples and granola; repeat layers once. Store in the refrigerator for up to one day. Makes 1 breakfast parfait. 
    • Make this recipe gluten-free in two easy steps, replace the rye flakes and wheat bran with the chia seeds in place of flax seeds.
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    Ingredients

    Maple Multi-Grain Granola
    5 cups1.25 LLarge Flake Rolled Oats
    1 cup250 mLAlmonds, slivered
    1/2 cup125 mLDry Whole Grain Quinoa
    1/2 cup125 mLRye Flakes
    1/2 cup125 mLSunflower Seeds
    1/4 cup50 mLFlaxseeds, or chia seeds
    3/4 cup175 mLMaple Syrup
    1/2 cup125 mLGAY LEA - Salted Butter, melted
    1 tbsp15 mLVanilla Extract
    1 tsp5 mLSalt
    1 cup250 mLGolden Raisins
    1 cup250 mLDried Cranberries
    Maple-Cinnamon Apples
    1/4 cup50 mLGAY LEA - Salted Butter
    10 cups2.5 LApples, peeled and chopped
    2/3 cup150 mLMaple Syrup
    2 tsp10 mLGround Cinnamon
    Individual Breakfast Parfaits
    1/2 cup125 mLGAY LEA - Nordica 2%, or Nordica 4%
    1/3 cup75 mLMaple-Cinnamon Apples
    1/4 cup50 mLMaple Multi-Grain Granola
    Add to Shopping List

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