Ingredients
Savory Granola Parfait
- ½ cup Rolled oats
- 2 TBSP Pumpkin seeds
- 2 TBSP Raw sunflower seeds
- 2 TBSP Almonds chopped
- 1 TBSP Extra-virgin olive oil
- ½ tsp Smoked paprika
- ¼ tsp Garlic powder
- 1 pinch Salt
- ½ cup Greek yogurt plain
- ¼ cup Cherry tomatoes roasted
- ¼ cup Cucumber chopped
- 1 tsp Extra-virgin olive oil for drizzling
- 1 tsp Fresh dill or basil chopped
Soft-Boiled Egg
- 2 Eggs
Iced Milk Latte
- 2 shots Espresso brewed and cooled
- 1 cup Milk cold
- Ice cubes
Instructions
- Prepare the Savory Granola: Preheat your oven to 350°F (175°C). In a mixing bowl, combine rolled oats, pumpkin seeds, sunflower seeds, and almonds. Toss with olive oil, smoked paprika, garlic powder, and salt. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for 8–10 minutes, stirring halfway, until golden and crunchy. Let cool.
- Prepare the Soft-Boiled Eggs: Bring a small saucepan of water to a boil. Gently lower the eggs into the water and reduce to a simmer. Cook for 6–7 minutes. Transfer the eggs to an ice bath for 2 minutes to stop the cooking process. Peel the eggs carefully and set aside.
- Assemble the Parfait: In serving glasses or bowls, layer Greek yogurt, savory granola, roasted cherry tomatoes, and chopped cucumber. Drizzle with olive oil and sprinkle with fresh dill or basil. Top each parfait with a soft-boiled egg.
- Prepare the Iced Milk Latte: Fill glasses with ice cubes. Pour one shot of cooled espresso into each glass. Top with cold milk and stir to combine.
- Serve: Serve the savory granola parfait with the iced milk latte on the side. Enjoy your wholesome and refreshing breakfast!
Nutrition
Calories: 506kcal | Carbohydrates: 29g | Protein: 25g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 181mg | Sodium: 156mg | Potassium: 720mg | Fiber: 5g | Sugar: 9g | Vitamin A: 797IU | Vitamin C: 5mg | Calcium: 287mg | Iron: 4mg

Savory Granola Parfait
Ingredients
Savory Granola Parfait
- ½ cup Rolled oats
- 2 TBSP Pumpkin seeds
- 2 TBSP Raw sunflower seeds
- 2 TBSP Almonds chopped
- 1 TBSP Extra-virgin olive oil
- ½ tsp Smoked paprika
- ¼ tsp Garlic powder
- 1 pinch Salt
- ½ cup Greek yogurt plain
- ¼ cup Cherry tomatoes roasted
- ¼ cup Cucumber chopped
- 1 tsp Extra-virgin olive oil for drizzling
- 1 tsp Fresh dill or basil chopped
Soft-Boiled Egg
- 2 Eggs
Iced Milk Latte
- 2 shots Espresso brewed and cooled
- 1 cup Milk cold
- Ice cubes
Instructions
- Prepare the Savory Granola: Preheat your oven to 350°F (175°C). In a mixing bowl, combine rolled oats, pumpkin seeds, sunflower seeds, and almonds. Toss with olive oil, smoked paprika, garlic powder, and salt. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for 8–10 minutes, stirring halfway, until golden and crunchy. Let cool.
- Prepare the Soft-Boiled Eggs: Bring a small saucepan of water to a boil. Gently lower the eggs into the water and reduce to a simmer. Cook for 6–7 minutes. Transfer the eggs to an ice bath for 2 minutes to stop the cooking process. Peel the eggs carefully and set aside.
- Assemble the Parfait: In serving glasses or bowls, layer Greek yogurt, savory granola, roasted cherry tomatoes, and chopped cucumber. Drizzle with olive oil and sprinkle with fresh dill or basil. Top each parfait with a soft-boiled egg.
- Prepare the Iced Milk Latte: Fill glasses with ice cubes. Pour one shot of cooled espresso into each glass. Top with cold milk and stir to combine.
- Serve: Serve the savory granola parfait with the iced milk latte on the side. Enjoy your wholesome and refreshing breakfast!
Nutrition
Calories: 506kcalCarbohydrates: 29gProtein: 25gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.03gCholesterol: 181mgSodium: 156mgPotassium: 720mgFiber: 5gSugar: 9gVitamin A: 797IUVitamin C: 5mgCalcium: 287mgIron: 4mg
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