While Southern California farmer’s markets are still bursting with peaches and strawberries, fall is definitely on the way; bringing with it a harvest of stone fruit and pomegranates. In an effort to eat more healthily this last month, I’ve been switching up my daily breakfast routine of eggs and bacon for lighter fare and, to be honest, it’s been a satisfying change! My favorites of late are avocado toast made with Dave’s Killer Powerseed Bread, Bob’s Red Mill Extra Thick Oatmeal with Almond Milk and Blueberries, and these (Greek) Yogurt Parfaits with Pomegranates and Plums from Sasha Wilkins new book, Friends, Food, Family. If your Labor Day plans included one too many indulgent dishes, this might be the perfect way to begin the rest of the week!
Pomegranate and Plum Yogurt Parfaits
by Sasha Wilkins (serves 4)
2 1/4 c. yogurt (I use greek just out of preference and for the protein.)
1 c. rolled oats
3 Tbls. sunflower seeds
4 ripe plums, chopped
-pick 4 pretty water glasses– presentation is everything with simple dishes like these!
-remove pomegranate seeds by halving the fruit and banging each piece over a bowl with a wooden spoon. The seeds should fall right out!
-in each glass place a layer of yogurt, chopped plums, oats and sunflower seeds, followed by more yogurt, plums, oats and seeds. leave for 5-10 minutes or even overnight to allow the flavors to mingle. drizzle with honey if you prefer.
photo provided by Sasha Wilkins