Coconut granola-topped roasted blueberry quinoa parfaits
Indulge in a nutritious and delicious Coconut Granola-Topped Roasted Blueberry Quinoa Parfait. This delightful recipe combines quinoa cooked in coconut milk with roasted blueberries, creamy Greek yogurt, and a crunchy homemade granola made from multi-grain oatmeal, dried coconut, brown sugar, cinnamon, and honey. Perfect for breakfast or a healthy snack!
Cook time 50 min
Prep time 10 min
Ingredients:
1.50 cups blueberries1 cup quinoa
2 cups coconut milk
2 tbsp dried coconut meat
2 dash salt
2 cups greek yogurt
1 cup multi-grain oatmeal
1 cup dried coconut meat
2 tbsp brown sugar
1/4 tsp cinnamon
1 dash salt
3 tbsp coconut oil
3 tbsp honey
1 tsp vanilla extract
Coconut granola-topped roasted blueberry quinoa parfaits are a delicious and nutritious breakfast or snack option. This parfait combines the wholesome goodness of quinoa and oatmeal with the sweet and tangy flavor of roasted blueberries, all topped with a crunchy coconut granola. The layers of creamy Greek yogurt and the rich taste of coconut milk make this parfait a filling, satisfying treat that is both healthy and indulgent.
Instructions:
- Rinse 1 cup of quinoa under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed quinoa, 2 cups of coconut milk, 2 tbsp dried coconut meat, and a couple of dashes of salt.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
- Cover and cook for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
- Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.
- Preheat your oven to 350°F (175°C).
- Spread 1.5 cups of blueberries on a baking sheet lined with parchment paper.
- Roast the blueberries in the preheated oven for about 15 minutes, or until they begin to burst and release their juices.
- Remove from the oven and let them cool.
- Preheat your oven to 300°F (150°C).
- In a large bowl, combine 1 cup of multi-grain oatmeal, 1 cup of dried coconut meat, 2 tbsp of brown sugar, 1/4 tsp of cinnamon, and a dash of salt.
- In a small saucepan over low heat, melt 3 tbsp of coconut oil. Remove from heat and stir in 3 tbsp of honey and 1 tsp of vanilla extract.
- Pour the wet mixture over the dry ingredients and stir until well combined.
- Spread the granola mixture evenly onto a baking sheet lined with parchment paper.
- Bake for about 20-25 minutes, stirring halfway through, until the granola is golden brown. Keep an eye on it to prevent burning.
- Remove from the oven and let it cool completely.
- In serving glasses or bowls, start with a layer of the quinoa mixture.
- Add a generous spoonful of Greek yogurt on top of the quinoa.
- Spoon some roasted blueberries over the yogurt.
- Sprinkle a handful of coconut granola on top.
- Repeat the layers if desired.
- Serve the parfaits immediately, or refrigerate them for up to 2 days.
- Enjoy this delightful, nutritious parfait as a breakfast, snack, or dessert!
Tips:
- Rinse the quinoa thoroughly before cooking to remove any bitter residue.
- Roast the blueberries until they start to burst and caramelize for maximum flavor.
- Allow the quinoa to cool completely before layering it into the parfait to avoid melting the yogurt.
- Toast the coconut meat and oatmeal separately to ensure they are evenly toasted.
- Store the granola in an airtight container to keep it fresh and crunchy for longer.
- Feel free to adjust the amount of honey and brown sugar based on your preferred sweetness level.
- Use full-fat coconut milk for a richer, creamier texture.
- Layer the parfait just before serving to maintain the texture of the granola.
Making coconut granola-topped roasted blueberry quinoa parfaits is an enjoyable process that results in a layered delight packed with nutritious ingredients. The roasted blueberries add a burst of flavor, while the coconut granola provides a satisfying crunch. Your family and friends will love this wholesome and delicious parfait, perfect for breakfast or as a tasty snack.
Nutrition per serving
4 ServingsCalories 760kcal
Protein 16g
Carbohydrates 70g
Fiber 10g
Sugar 40g
Fat 50g
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