Cereal was more of a snack than a breakfast for me as a kid. I had no taste for milk and preferred to eat my cereal dry, from a ziplock bag. Further, I didn't even like to eat breakfast. Instead, I enjoyed sugary puffs of oats and other cereals as a mid-morning treat when not eating breakfast finally caught up to me, or after school, when it was easy to grab the box and munch away.
I don't miss cereal often, I think just for that reason: it was never a fixed item in agenda, nor was a bowl of cereal and milk all that crave-able. But when I start thinking about parfaits--about the soft sweetness and gentle crunch that granola adds to a bowl of yogurt- then I'm in for.
Granola is arguably yogurt's best friend, right next to fresh blueberries. It adds just the right texture to something that is otherwise in need of a bit of bite, and add a sweet flavor that is worth craving.
When I got a package of mulberries in the mail from Anthony's Goods, I knew right when they were headed: homemade grain-free granola! Perfect parfait, here I come.
Made with coconut and slivered almonds, I knew this granola would be crunchy. What surprised me was how the mulberries became perfect little cereal puffs when toasted: lightly sweet and fruity, crunchy (but also puff), and the key ingredient to making this Paleo-friendly granola the best I've ever tried.
Moral of the story: mulberries.
Serves: 4 | Total Time:
- 1/2 cup dates, whole
- 1/2 cup coconut
- 1/4 cup mulberries
- 1/4 cup slivered almonds
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/16 teaspoon cardamom
- Dash salt
- Preheat oven to 350°F. Then, remove the pits from the dates if they are not already pitted. Place pitted dates in bowl of food processor and pulse until the dats are minced and for sticky crumbs. Add the spices and salt to the food processor and pulse until combined.
- Add the coconut to the food processor, and pulse 1-2 times, just enough to combine the coconut with the date paste (we don’t want to grind the coconut up too small, just mix it in). Repeat with the slivered almonds.
- Scrape mixture into small bowl and fold in mulberries. Turn mixture out on baking sheet and break apart into small chunks (like crumble). Bake for 8-10 minutes, until coconut is golden and almonds are toasted. Allow to cool 10-15 minutes before serving over yogurt to make a parfait, or serving with milk of choice as cereal.