Peach melba breakfast trifle: peaches, raspberry chia jam, coconut yoghurt and granola layered with cake.

Peach melba breakfast trifle

The tried and true peach melba combo of peaches and raspberries works perfectly in this healthy-ish breakfast trifle.
0 from 0 votes
Print     Pin
Course: Breakfasts
Cuisine: Gluten free, Vegan
Prep Time: 20 mins
Total Time: 20 mins
Servings: 4
Author: Quite Good Food

Ingredients

For the chia jam:

  • 2 cups fresh or frozen raspberries, thawed if frozen
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup, or sweetener of your choice

For the granola:

  • 1/2 cup jumbo oats, check label if gluten free
  • 1/4 cup sliced almonds
  • 2 tbsp thread coconut
  • 1 tbsp maple syrup, or sweetener of your choice
  • 1/2 tbsp plain flavoured cooking oil, I used rice bran oil

For the rest of the trifle:

  • 1 can of peaches in natural juice
  • 500 g yoghurt of your choice, I used coconut yoghurt
  • 4 slices cake of your choice, (I used ginger loaf, you could also use another type of fruit loaf, banana bread, raisin toast, vanilla cake, fruit muffins or brioche - choose an option that meets your dietary needs)

Instructions

For the chia jam:

  • Mash the raspberries with a fork until very liquid (a few chunky bits is fine), stir through chia seeds and maple syrup and set aside for at least half an hour to thicken.

For the granola:

  • Preheat oven to 200C (390F).
  • Stir all ingredients together then spread out on a baking sheet. Cook for about 10 minutes, stirring occasionally, until golden brown. Keep an eye on it toward the end of the cooking time as the coconut in particular can burn easily.
  • Remove from oven and set aside to cool.

To assemble the trifles:

  • Assemble trifles in individual serving glasses or bowls, or in one large serving dish.
  • Start with a layer of cake. Spoon over a few peaches and a bit of juice from the can, then a dollop of raspberry chia jam, a dollop of yoghurt and a sprinkle of granola. Repeat all layers one more time - stopping with the yoghurt. If you'd like the granola topping to stay really crunchy it's best to add it directly before serving.
  • Cover and refrigerate until serving time.
Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!