It might sound a bit weird, but strawberries and balsamic vinegar are a classic combination. There is something about the tartness of balsamic vinegar that plays off the sweetness of the strawberries and brings out the best in both.
Roasting the strawberries and balsamic intensifies the deliciousness of this combination even more, and layering them with your favourite granola (ahem…) with rich creamy yogurt will definitely up your breakfast game.
The recipe works well with the delicious local strawberries that are in season right now, but can also elevate horrible, white cored super market specimens to something sublime. Either way, this is a special breakfast treat which would be lovely to serve to guests, or quickly snarf in the privacy of your own company.
Roasted Balsamic Strawberry Granola Parfaits
Roasted Strawberry Balsamic Sauce
- 1 punnet of strawberries, halved (approximately 450g)
- 1 tablespoon balsamic vinegar
- 1/4 cup of organic cane sugar (you might want to use less if your berries are very sweet and ripe. Other types of sugar – eg. coconut – would also be delicious, but might change the colour of your sauce – if that type of thing matters to you.)
Preheat oven to 375 degrees. Toss strawberries with balsamic and sugar of your choice. Spread on a baking sheet and roast for 8 – 10 minutes. Let cool. Put cooled berries in your food processor, reserving a few to garnish your parfaits, and blend into a sauce.
- Your favourite granola (not naming any names, but I can think of a good one!)
- Your favourite yogurt – plain or vanilla would work best
- Roasted strawberry balsamic sauce
- Reserved strawberries for garnish
- Mason jars, martini glasses, parfait cups – whatever vessel you’d like to serve your parfaits in!
Layer ingredients – I like to start with yogurt, and then sauce, and then granola – and repeat. End with yogurt, and then top with a sprinkle of granola and garnish with reserved strawberries. I’m not giving exact amounts because it can really vary on the size of your serving vessel, and the personal preferences of the parfait maker/eaters. Some people love more yogurt, others enjoy the crunch of a big layer of granola. And, you can never have too much of this sauce! These are best eaten within a few hours of making, but are also fine the next day – the granola just loses a bit of it’s crunch. If you have any sauce left, it can be refrigerated and kept for about a week. It goes really well with ice cream – but I can also imagine a zillion other uses – on top of a piece of plain pound cake with whipped cream, swirled through yogurt, or even added to your favourite libation to make a delicious cocktail.