Berry Parfait with Coconut Granola Crumble: 2 cups frozen or fresh mixed berries 2 tablespoons sugar ½ teaspoon grated lemon zest 2 tablespoons fresh lemon juice 2 cups full-fat or 2% plain Greek yogurt Coconut Granola (recipe follows) 2 teaspoons unsweetened shredded coconut, for garnish (optional) Homemade Coconut Granola: (Makes about 3½ cups) 2 cups old-fashioned oats ½ cup unsweetened coconut flakes ¼ cup sprouted unsalted hulled sunflower seeds ¼ cup sprouted unsalted hulled pepitas (pumpkin seeds) ¼ cup chopped sprouted unsalted almonds ¼ cup flaxseeds ½ teaspoon ground cinnamon ½ teaspoon salt ¼ cup coconut oil, melted ¼ cup coconut syrup or pure maple syrup 1 teaspoon vanilla extract
Berry Parfait with Coconut Granola Crumble
1.In a saucepan, combine the berries, sugar, lemon zest, and lemon juice. Bring the mixture to a simmer over medium heat and cook until the berries release their juices, 5 to 7 minutes for frozen berries, about 3 minutes for fresh. Allow the berries to gently boil, then reduce the heat to a low simmer and cook until the sauce thickens into a syrup, 2 to 3 minutes more.
2.Remove the compote from the heat and set it aside to cool to room temperature.
3.In a cup or sundae bowl, put a tablespoon or two of the berry compote. Next add a layer of the yogurt, and then a layer of the granola. Repeat the layers, adding more compote, yogurt, and granola. Repeat to make a second parfait.
4.Top with a drizzle of compote and a sprinkle of the shredded coconut, if you are a coconut fan like me. Cover with plastic wrap and refrigerate until you are ready for this wholesome goodness, or enjoy right away.
Homemade Coconut Granola
1.Preheat the oven to 425°F.
2.In a large bowl, toss together the oats, coconut flakes, sunflower seeds, pepitas, almonds, flaxseeds, cinnamon, and salt.
3.Drizzle the coconut oil over the granola mix, using a spatula to get every bit of the oil. Drizzle in the coconut syrup and the vanilla. Using your hands, mix all together to make sure the liquids are evenly distributed.
4.Spread the granola on a baking sheet and toast for about 4 minutes, then give the granola mix a stir with a spatula (to get an even crunch), and toast until crunchy, about 4 minutes more.5.Let it cool, then store the granola in a glass jar to preserve its freshness. Use it all week long!