Layers of nondairy coconut yogurt, homemade vanilla granola, and fresh berries create a nutritious breakfast or snack that contains fiber, antioxidants, healthy fats, and protein.
¼-1/3 cup almond butter (I used Justin's Vanilla Almond Butter)
⅓ cup + 2 T. coconut oil
1 T. vanilla extract
¼ t. almond extract
Instructions
Make your yogurt the day before you need it -- it needs several hours to ferment and cool.
Make your granola: Preheat your oven to 300 degrees F and line a baking sheet with a silicone liner or parchment paper.
If you're like me and prefer a fine-textured granola, pulse your dry ingredients in a food processor a few times to break up the large nuts and seeds. If you like a more trail mix-type granola, omit this step.
In a microwave or small saucepan, melt and stir together the coconut oil and almond butter until completely smooth. Add the rest of the wet ingredients and whisk to incorporate.
In a large bowl, pour the wet mixture over the dry mix and stir to completely coat the granola crumbs.
Spread the granola out on baking sheet and bake 25-30 minutes, stirring once or twice in the process. Allow granola to cool completely on the baking sheet, then transfer to an air-tight container for storage.
Assemble your parfaits: Layer the yogurt, granola, and berries a few Tablespoons at a time in a clear container. Enjoy!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/03/16/coconut-yogurt-vanilla-granola-parfait/