Coconut granola-topped roasted blueberry quinoa parfaits
Coconut granola-topped roasted blueberry quinoa parfaits feature layers of fluffy quinoa, creamy Greek yogurt, and sweet roasted blueberries, topped with crunchy coconut granola. This delightful parfait offers a harmonious blend of textures and flavors, making it a nutritious breakfast or snack option.
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!
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.
Coconut granola-topped roasted blueberry quinoa parfaits FAQ:
Bake the coconut granola for about 20-25 minutes at 300°F (150°C), stirring halfway through to ensure even browning.
The quinoa is done cooking when it is tender and all the liquid is absorbed, which typically takes about 15 minutes. Afterward, let it sit covered for an additional 5 minutes.
Yes, you can store the parfaits in the refrigerator for up to 2 days. However, it's best to assemble them shortly before serving to maintain the crunchiness of the granola.
You can substitute Greek yogurt with any type of yogurt, such as regular yogurt, dairy-free yogurt, or even a plant-based alternative like coconut yogurt.
To prevent mushy blueberries, do not overcrowd them on the baking sheet, and roast them until just bursting, which typically takes about 15 minutes.
Cooking 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.
Nutrition Facts
4 ServingsCalories 760kcal
Protein 16g
Carbohydrates 70g
Fiber 10g
Sugar 40g
Fat 50g
More recipes
Steak with sauteed spinach & sweet potato wedges
Enjoy steak with sautéed spinach and sweet potato wedges for dinner.
03 Dec 2025Cucumber and shrimp salad
A refreshing cucumber and shrimp salad with zesty lime dressing.
27 Jan 2026Bacon-wrapped jalapeno poppers with cream cheese and cheddar
Spicy jalapeno poppers filled with cheese and wrapped in bacon.
10 Feb 2026Pumpkin & sweet potato bowl
A vibrant bowl of roasted pumpkin and sweet potato with almonds and cranberries.
17 Feb 2026