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!
- 03 Jun 2025
- Cook time 50 min
- Prep time 10 min
- 4 Servings
- 14 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 760kcal | 38% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 10g | 26% |
| Sugar 40g | 40% |
| Fat | |
| Fat 50g | 58% |
| Saturated 40g | 136% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 3.39ug | 0% |
| Choline 45mg | 9% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.36mg | 27% |
| Vitamin B3 2.45mg | 15% |
| Vitamin B6 0.25mg | 14% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.64ug | 27% |
| Vitamin C 9mg | 10% |
| Vitamin E 0.93mg | 6% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.59mg | 65% |
| Iron, Fe 3.75mg | 34% |
| Magnesium, Mg 120mg | 29% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 700mg | 21% |
| Selenium, Se 27ug | 49% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 2.64mg | 24% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Tomato salad with roasted garlic and balsamic dressing
Perfect for a light lunch or side dish.
17 May 2025Fresh green pea pesto with almonds, ginger and lime juice
Bursting with natural goodness and aromatic coriander, it's sure to become a favorite in your kitchen.
29 Mar 2025Sweet potatoes and kale breakfast
Perfect for a balanced and energizing breakfast that aligns with paleo principles.
25 Apr 2025Potato & leek soup with onion and vegetable broth
Ideal for cozy nights and simple, wholesome meals.
23 Mar 2025