banoffee breakfast parfaits

I've been thinking about my blog a lot lately the last couple of weeks, evaluating what I'm really doing. I felt as if what started as a fun hobby became a chore that I didn't want to do. I hate it, but I was whipping out lots of content, but was it good? Did I actually like it? Was I having fun putting it together? No. I was feeling in such a rut and I didn't know what direction I was heading. It crossed my mind to delete my blog, live life, and bake just for the fun of it like normal people do. But I've put 3 years of my time and creativity into this space and I would hate to undo all of my hard work. 

Although I won't be deleting my blog anytime soon, I'm feeling like it's a good idea to take a step back and blog only when I feel like it, when I'm really enjoying it. I need to get used to the feeling of baking for baking's sake, not whipping out the camera or writing things down every time I'm in the kitchen. My goal is to put more thought into my content, post only the really good recipes, the ones with the pictures I love, even if that means only posting every couple of weeks! So that's what I'm going to do. It feels good to have a plan and to take a step back. 

All of that aside, let's talk about breakfast. I'm a breakfast enthusiast {that's putting it mildly.} and really don't understand those people who just forget to have breakfast. LIKE WHAT? That's like forgetting to breathe. Every morning, it's a choice between oatmeal, smoothies, toast, or granola. Pretty much 97% of the time, I lean towards the classic granola and banana. And since I'm also a dessert nut and lover of date caramel, why not combine all of the above to form a hearty breakfast or dessert. Or dinner. 

My original plan was to make this recipe vegan by using whipped coconut cream in the layers. I read somewhere not to use light coconut milk and realized only after taking my can out of the fridge, that's what I had used. So basically I just had a refrigerated can of coconut milk. Fun. I decided to compromise by using greek yogurt instead {GASP.} Then there's some homemade granola which I almost always have laying around, a quick date caramel sauce, and sliced bananas. Layer it all up in cute little jars or glasses and HEYO. You just won the freaking adorable breakfast slash dessert award. Congrats. 

banoffee breakfast parfaits 

date caramel: 

1/2 c. chopped dates, soaked in hot water and drained

1 tsp. vanilla extract

1 tbsp. maple syrup

1/2 c. milk 

topping:

1-2 bananas, sliced

3/4 c. plain greek yogurt

3/4 c. granola 

To prepare the caramel, blend dates, vanilla, maple syrup, and milk until smooth. Pour into a small saucepan over medium heat. Bring to a boil and let simmer for 5-10 minutes. Let cool. To prepare the parfaits, layer granola on the bottom of two jars. Layer with yogurt, banana slices, and caramel. Repeat until the jars are filled. If desired, top with lid and store jars in refrigerator for 3-5 days.