A delicious breakfast treat to serve to guests. Layers of creamy Greek yoghurt with sweet, crunchy oats, nuts and tart berries. Feel free to add your own variations – stewed plums or rhubarb, fruit salad… anything you want!

To make oats:

1.5 cups rolled oats

1 tblspn butter

scant 1/4 cup honey or slightly less of agave

Preheat oven to 180 degrees C (355 F). Put honey and oil in saucepan and stir over low heat for about 2 mins, or until they combine. In a large bowl, pour warm honey over oats and stir until coated. Arrange in a single layer on a non-stick tray (you might need 2 trays) and bake for 20-25 minutes, ‘stirring’ every 5 or so minutes, until the oats are golden.  Allow to cool.

To make pecans and hazelnuts:

1/2 tblspn butter

1 tblspn brown sugar

1/4 cup pecans

1/4 cup hazelnuts

1 tspn ground nutmeg

1 tspn ground cinnamon

Melt butter in a pan over medium heat. Add sugar, spices and nuts and stir constantly until sugar completely dissolves. Pour nuts onto a sheet of aluminum foil and allow to cool.

Now, the parfait:

Thick Greek yoghurt (don’t use low fat unless you ABSOLUTELY have to)

fresh berries – strawberries, raspberries, blueberries, mulberries etc.

Honey toasted oats

flaked coconut

Caramelised pecans and hazelnuts

Mix fresh berries together gently in a bowl so they are combined. In your favourite elegant glass (wine glass, tall glass, sundae glass) start with a spoon of the berry mixture. Add a dollop of yoghurt followed by honey toasted oats and a smattering of caramelised nuts. Repeat until the glass in full. Top off with flaked coconut and a fresh strawberry. Enjoy immediately.