Available all winter long, kiwis are named after the fuzzy brown bird of New Zealand. They’re packed with nutrients like fiber, vitamin C, and potassium, and make for a portable, sweet snack.
I typically like to eat them by themselves, but also love adding them to parfaits for their bright color, and sweet and tangy flavor.
In this recipe, I peel the kiwi, but feel free to leave the fuzzy skin on to increase your intake of fiber – just make sure to wash and scrub beforehand.
Kiwi Breakfast Parfait
½ cup plain lowfat yogurt
1 teaspoon pure maple syrup, divided
¼ teaspoon pure vanilla extract
¼ cup vanilla granola (see recipe below) or your favorite brand of granola
1 kiwi, peeled and quartered
Yield: 1 parfait
1. Place the yogurt in a medium bowl. Add ½ teaspoon maple syrup and the vanilla. Stir to combine.
2. Spoon half the yogurt into the bottom of a parfait glass. Top with half of the granola and chopped kiwi.
3. Repeat the layers with the remaining yogurt, granola, and kiwi. Drizzle the remaining maple syrup over the top.
2 cups old-fashioned rolled oats
2 tablespoons packed light brown sugar
¼ teaspoon salt
3 tablespoons vegetable or canola oil
2 tablespoons honey
2 tablespoons pure maple syrup
1 tablespoon water
½ teaspoon pure vanilla extract
½ cup slivered almonds
Yield: about 4 cups granola
1. Preheat the oven to 275°F. Line a baking sheet with parchment paper, and set aside.
2. In a large bowl, combine the oats, brown sugar, and salt.
3. In a small saucepan over low heat, bring the oil, honey, maple syrup, and water to a simmer. Remove the pan from the heat and stir in the vanilla. Pour the hot syrup over the oat mixture. Stir to combine.
4. Spread the mixture onto the baking sheet and bake until golden brown, about 35 to 50 minutes. Check periodically to make sure the granola does not burn. Add the almonds, stir, and bake for 10 minutes longer.
5. Cool the pan on a rack for 20 minutes.
Photo Credit: THONGCHAI PITTAYANON/Shutterstock.com