This Paleo Granola Berry Parfait must be one of the simplest yummiest summer desserts. Featuring fresh summer fruit, delicious coconut yogurt and homemade nutty granola topping you are in for a healthy treat.
It’s so quick and simple to make and the different layers make this parfait look very effective. It’s paleo and vegan friendly making it an ideal dessert this summer.
This parfait could easily be made with different fruit depending on seasons. As we are in July and we have abundance of the summer fruit at the moment I’ve used my favorite berries and cherries in this recipe.
They are beautifully rich in color and bursting with flavors. This really is a time of a year to make and show off the fruity desserts, especially if you crave more lighter and fresher meals and puddings.
Coconut yogurt is such a wonderful dairy-free alternative to dairy yogurts and it’s becoming more widely available in the shops nowadays. I find it very versatile and sometimes mix it in with some coconut cream.
If you can’t find coconut yogurt or you don’t like the taste you can use a whipped coconut cream instead. Place one can of full fat coconut milk into the fridge overnight, scoop out the solid part (save the liquid for later) and whip until fluffy.
Add a little bit of maple syrup or your favorite sweetener and use in the recipe instead of the coconut yogurt.
This recipe will make two dessert servings or one large breakfast bowl. You can easily double or triple the recipe to get the number of servings you require.
You can even make more of the granola topping to save for later for snacking or to add to your breakfast. I’ve kept the granola recipe very simple using only two kind of nuts, but you could easily try adding different nuts and seeds to the mix and make it your own.
Try adding any of the following – pecans, cashews, brazil nuts, pumpkin seeds, sunflower seeds, cinnamon, coconut flakes, dates, figs or apricots. Bake the granola slowly until just fragrant and toasted, I find the nuts have tendency to burn if the temperature of the oven is too high.
If you would like to make this recipe nut free, use a mix of pumpkin and sunflower seeds with some coconut flakes. Enjoy!
- ¼ cup walnuts, chopped
- ¼ cup almonds, chopped
- ½tbsp maple syrup
- ½tbsp coconut oil, melted
- To assemble:
- 1 cup mixed fruit (blueberries, raspberries, blackberries, cherries)
- ½ cup coconut yogurt
- Preheat the oven to 350°F
- In a small bowl mix chopped walnuts, almonds, maple syrup and melted coconut oil. Scoop onto a lined baking tray. Place into the oven and bake for about 10 minutes until the nuts are toasted and smell fragrant. Leave to cool down.
- To assemble get ready 2 small dessert glasses. Place few berries onto the base of each one, top with a layer of coconut yogurt and a layer of granola. Repeat the layers.
- Top with few more berries and serve.