Not all yogurt parfaits are created equal. In fact, we’ve come to distrust these pretty layered things. While conventional yogurt and granola can be a total sugar bomb and hide chemical ingredient galore, this ultra-clean coconut yogurt parfait from nutritionist, Kelly LeVeque is renewing our faith in the simple, pretty brunch dish.
Layered into one of Lauren Conrad’s The Little Market glasses – all made “for good” by artisan groups around the world – this little recipe is a perfect match for a lazy Sunday morning or even a gathering of girls for bridal showers and the like.
The recipe is dairy-free, gluten-free, protein-rich and high in fiber – and tastes so much better when you take the time to layer it right!
Coconut Yogurt + Granola Parfait
Ingredients:
For the cup:
1 cup coconut yogurt (Anitas or Coyo)
1/2 cup mixed organic fresh berries, washed and sliced
2-3 Tbsp coconutty granola*
For the coconutty granola*:
1 cup raw walnuts
1 cup raw pecans
1 cup raw almonds
1 cup raw cashews
1 cup coconut flakes
1 cup hemp hearts
1 cup flax seeds
2 Tbsp coconut oil
1 Tbsp honey or monk fruit
1 tsp pink salt
Directions:
For the cup:
Layer granola, yogurt and coconutty granola.
For the coconutty granola:
Preheat oven to 220 degrees.
Put all four cups of nuts in the food processor and pulse to create small chunks.
In a large bowl mix coconut oil, honey, coconut flakes, seeds and nut chunks. Transfer mix to a baking tray. Bake for 20-30 minutes, mixing and flipping every 10-15 minutes.
Let mixture cool and store in an airtight container.
Learn how to make coconut yogurt at home with this simple (and cash-saving) culinary hack.
