The Vegetarian’s Breakfast Cookbook 50 Delicious and Satisfying Recipes

Coconut Yogurt Parfait with Nuts and Seeds

Ingredients:

1 cup coconut yogurt (plain or flavored)

1/2 cup granola (homemade or store-bought)

1/4 cup mixed nuts (almonds, walnuts, pecans)

2 tablespoons mixed seeds (chia seeds, pumpkin seeds, sunflower seeds)

1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)

Honey or maple syrup (optional, for sweetness)

Shredded coconut (optional, for garnish)

Instructions:

If the coconut yogurt isn’t pre-sweetened and you prefer it sweeter, mix in honey or maple syrup to taste.

Chop the mixed nuts into smaller pieces for easier layering.

Assemble the Parfait:

Start by layering the bottom of serving glasses or bowls with a spoonful of coconut yogurt.

Sprinkle a layer of granola over the yogurt. This adds a delightful crunch.

Add a layer of mixed nuts and seeds on top of the granola.

Repeat the Layers:

Add another layer of coconut yogurt on top of the nuts and seeds.

Scatter a few fresh berries over the yogurt layer.

Final Layers:

Top the berries with another layer of coconut yogurt.

Finish with a final sprinkle of granola, nuts, seeds, and fresh berries.

Garnish and Serve:

Optionally, garnish with shredded coconut for added texture and flavor.

Serve the coconut yogurt parfait immediately and enjoy the delightful blend of flavors and textures!

Feel free to customize the parfait by adding sliced bananas, diced mangoes, or any other fruits you prefer.

For added sweetness, drizzle a bit more honey or maple syrup between the layers or on top.

Make it ahead! Prepare the parfait in advance and store it in the refrigerator, but add the granola just before serving to keep it crunchy.

This Coconut Yogurt Parfait with Nuts and Seeds offers a refreshing and nutritious breakfast option packed with flavors and textures to kickstart your day!

Caprese Breakfast Sandwich

Ingredients:

2 slices of whole-grain bread
2 large eggs
2 slices of fresh mozzarella cheese
1 medium tomato, sliced
Fresh basil leaves
Olive oil
Balsamic glaze (optional)
Salt and pepper to taste

Instructions:

Slice the tomato and fresh mozzarella cheese.

Wash and dry the fresh basil leaves.

Crack the eggs into a bowl and beat lightly. Season with salt and pepper.

Cook the Eggs:

Heat a non-stick skillet over medium heat and add a little olive oil.

Pour the beaten eggs into the skillet and cook until the edges start to set.

Gently fold the edges of the eggs toward the center using a spatula to create a round shape. Cook until the eggs are fully set. Remove from heat.

Assemble the Sandwich:

Take one slice of bread and layer it with the cooked eggs.

Place the slices of fresh mozzarella cheese on top of the eggs.

Add the sliced tomatoes on top of the cheese.

Layer fresh basil leaves over the tomatoes.

Drizzle a little balsamic glaze (if using) over the basil leaves for added flavor.