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