Thinking about hot cross buns makes me dream of gentle cinnamon flavours, subtle sweetness & chewy raisins. In my opinion, the only sensible thing to do when you dream of food that you know isn’t particularly nutritious, is to re-create it into something nourishing that fulfils those cravings. Subsequently the hot cross bun parfait was born!
This is a flexible make ahead breakfast, serve it hot or cold on yoghurt or porridge, whichever you prefer! There’s a minor amount of simple prep work but once made and cooled, it can keep in the fridge for up to 2-3 days and used as needed.
Hot Cross Bun Parfait
500ml full fat greek yoghurt
300g homemade porridge
2 apples, grated or finely chopped
1 tbsp raw honey
1 tbsp almond butter (optional)
zest of 1 orange
pinch of cinnamon
pinch of nutmeg
- Place the apples, raisins, orange zest, cinnamon and nutmeg into a sauce pan with 100ml of water. Bring to a gentle simmer for 15-20 minutes until the apple has softened and most of the water has evaporated.
- Stir in the honey and almond butter (if using) until thoroughly combined and either stir into warm porridge and serve immediately or leave to cool then layer with the greek yoghurt to create a parfait.