Blueberry Granola, Berry & Coconut Yogurt Parfaits {vegan + gf}

Happy Friday!

What do all of my fellow American readers have planned for the 4th of July weekend? It kind of feels strange for it to fall on a Tuesday this year, and I don’t have anything too exciting planned. Besides working on some freelance recipe development & blog stuff, I’m hoping to spend some time outdoors to enjoy the weather – I’m thinking perhaps some time at the beach, a bike ride with the hubby, and soaking up the sun in my backyard poolside.

Oh, and my hubby will undoubtedly force me to watch episodes of the HBO John Adams series. It happens every year & he’s been putting it on TV late-night all week (much to my dismay!).

Naturally, I’m sure that my holiday weekend will include some good eats.

Today’s recipe is an ode to America: red, white & blue yogurt parfait recipes. 

These parfaits layer in-season strawberries & blueberries, shredded coconut, homemade granola and yogurt. For this recipe, I used dairy-free yogurt from Silk – which I’ve been enjoying as a vegan yogurt alternative (not sponsored, I just like it!).

For the granola, you can either cut corners and use your favorite store-bought brand, or you can make it yourself. I made blueberry almond granola for these parfaits, which is very similar to this recipe that I posted a few years back, only I subbed honey for brown rice syrup and a bit of coconut oil for safflower oil. Homemade granola is easy to whip up, and it’s so yummy (and addicting might I add!).

I find parfaits to be a neat way to do something easy, but at the same time fun and different for a meal. They’re perfect for breakfast and lunch, and you can make them ahead of time & just stick them in the fridge.

They’re also simple to customize to your tastes and whatever you have available in your kitchen. Don’t have strawberries on hand? Use banana, blackberries, raspberries, or whatever other fruit you’ve got handy. Not a fan of almonds? Leave em out of the granola… There are no strict rules to these parfaits people!

I hope that you try out these parfaits this 4th of July weekend, but really, they’re great to eat any day of the year!

Granola, Berry & Coconut Yogurt Parfaits {vegan + gf}

Foodie Loves Fitness

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Prep Time 20 minutes mins

Cook Time 16 minutes mins

Total Time 36 minutes mins

Servings 4

Calories 510 kcal

Ingredients

  

1x2x3x

• 2 cups sliced strawberries
• 1 1/3 cups blueberries
• 1/2 cup shredded coconut
• 20 oz/4 individual dairy-free strawberry blueberry or vanilla yogurts (can of course use regular yogurt if you choose)
• 2 cups granola can use store-bought or the recipe below (which makes 4 cups total)

For the blueberry almond granola

• 2 cups dry oats I used old fashioned, but any kind works
• 1/2 cup dried blueberries
• 1/2 cup raw slivered almonds
• 1/2 cup brown rice syrup
• 1 TBSP coconut oil
• 2 TBSP whole flaxseeds
• 1 TSP cinnamon
• 1/2 TSP vanilla extract
• 1/4 TSP salt

Instructions

 

• To make the homemade granola (otherwise skip to step 8), preheat the oven to 325 degrees. Spray a baking sheet with cooking spray.
• In a small saucepan, combine the brown rice syrup, coconut oil, cinnamon, salt, and vanilla extract over medium low heat. Stir often until the mixture starts to bubble. Remove from heat.
• Combine the oats, blueberries, almonds, and flaxseeds in a medium bowl, stirring to mix the ingredients up nicely. Pour the wet mixture over top, and stir with a wooden spoon to evenly combine.
• Spread granola mixture evenly onto the pan.
• Bake for 8 minutes. Use a spatula to turn the granola over and mix it up. Return to oven, and cook for another 8 minutes, or until the granola is lightly browned.
• Place the baking sheet on a wire rack to cool for a few minutes. Once slightly cooled, use the back of a spatula to break the granola off from the baking sheet in clusters.
• Measure out 2 cups of the granola for the parfaits. Transfer the rest to a container or bowl for later use.
• Begin layering your parfaits in 4 cups: First place 1/2 of the yogurt into each cup. Next spoon 1 cup of granola evenly into each cup on top of the yogurt (1/4 cup in each). Next, add the strawberries to the cups (1/2 cup in each). Layer the remaining yogurt on top. Next, add the remaining granola (1/4 cup in each), then the shredded coconut (2 TBSP in each), and lastly the blueberries (1/3 cup in each).
• Serve immediately or store in the fridge until you're ready to serve.

Nutrition

Calories: 510kcalCarbohydrates: 85gProtein: 12gFat: 15gSaturated Fat: 6gFiber: 10gSugar: 40g

Tried this recipe?Let us know how it was!

Tell me… What are your weekend plans? Any festive recipes that you’re planning on making for the 4th of July?