04 02 2015.

healthy brunch mini parfaits + maple coconut granola

healthy brunch mini parfaits + maple coconut granola | spice & dicehealthy brunch mini parfaits + maple coconut granola | spice & dice

healthy brunch mini parfaits + maple coconut granola | spice & dice

I’m a huge fan of brunch. It’s actually starting to become a regular Sunday thing among my friends. I love returning from my long run, taking a hot shower, and then emerging to a scene of friends, delicious food smells and the sheer joy of creating something special together.

healthy brunch mini parfaits + maple coconut granola | spice & dice

We go all out during brunch. Everyone contributes something – whether it’s pancakes, home fries, sausage, a fruit salad, or mimosas. One of my favorite breakfasts of all time would have to be a homemade parfait. I often will set out the fixings – I brought them to share at work once as well – but they usually go untouched: no one quite knows what to make of an assortment of yogurt, fruit and granola sitting out on a table. Sure, separately, they’re great. But together, they’re wonderful.

healthy brunch mini parfaits + maple coconut granola | spice & dice

healthy brunch mini parfaits + maple coconut granola | spice & dice

For Easter this year, I’m going to be bringing mini pre-made parfaits to the table with homemade granola. You can’t really go wrong when you bring something healthy and delicious to Easter brunch.

healthy brunch mini parfaits + maple coconut granola | spice & dice

healthy brunch mini parfaits + maple coconut granola


yields: 10 mini parfaits

Ingredients:

Granola

  • 1/4 cup + 1/4 cup pecans
  • 1/4 cup + 1/4 cup almonds
  • 1/4 cup honey
  • 4 Tbsp. coconut oil
  • 3 cups old fashioned oats
  • 1/4 cup brown sugar
  • 1 tsp. sea salt
  • 1 tsp. cinnamon
  • 1 tsp. maple extract
  • 1 tsp. vanilla extract

Parfaits

  • 10 8-ounce mason jars
  • 1 quart of your favorite greek yogurt (I used vanilla)
  • 24 oz. frozen mixed berries
  • 1 ounce dark chocolate

Directions:

Granola

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a food processor or blender, add 1/4 cup almonds and 1/4 cup pecans. Pulse until roughly ground. Transfer to a bowl. Chop the remaining almonds and pecans into smaller pieces. Combine them with the ground nuts.
  3. Microwave the honey and coconut oil in a microwave-safe bowl for 30 seconds, or until melted. Pour liquid into the bowl of nuts.
  4. Add the remaining ingredients to the bowl and stir to combine.
  5. Spread the mixture evenly on the baking tray and bake for 12 minutes, removing once after 6 minutes to stir. When done, remove from the oven and allow to cool to room temperature. Store in an airtight container and use within 3-4 weeks.

Parfaits

  1. Spoon a small layer of greek yogurt into the bottom of each of your jars.
  2. Next, add some frozen berries onto the layer of greek yogurt. Spoon another layer of greek yogurt into the jars, followed by a second layer of berries. End with a final layer of greek yogurt, making sure to leave room on top for granola.
  3. Chop the dark chocolate into tiny pieces. Top each parfait with a little bit of the dark chocolate. If eating right away, top with a few scoops of granola as well.

Granola recipe adapted from Lovely Little Kitchen.


2 Comments

  1. This looks yummy. I have a granola recipe you might like, too. Mine has no refined sugar-only maple syrup and it’s so good!

    • Kelsey @ Spice & Dice

      Yes – Kim! Maple syrup would be a great sweetener alternative! Have you ever used coconut sugar? That’s my favorite!

Leave a Reply

Your email address will not be published. Required fields are marked *