4 Servings 50 min Cook
1 1/2 Cup Blueberries
1 Cup Quinoa
2 Cup Coconut Milk
2 Tbsp Coconut Meat
2 Dash Salt
2 3/4 Oz Nonfat Greek Yogurt
1 Cup Oatmeal
1 Cup Coconut Meat
2 Tbsp Brown Sugar
1/4 Tsp Cinnamon
1 Dash Salt
3 Tbsp Coconut Oil
3 Tbsp Honey
1 Tsp Vanilla Extract
For granola: Preheat oven to 375 degrees F.
Line a baking sheet with aluminum foil
In a large bowl, combine oats, coconut, sugar, cinnamon and salt.
Melt coconut oil and add it to the oats, along with honey and vanilla; stir thoroughly to moisten.
Spread on a baking sheet and bake for 20-25 minutes, tossing every 5 minutes.
Remove and let sit for about 10 minutes to get crumbly.
For parfaits: Preheat oven to 350 degrees F
Place blueberries on a nonstick baking sheet with a pinch of salt.
Place in the oven and roast for 20 minutes, or until berries start to burst.
While blueberries and granola are baking, add quinoa and coconut milk to a saucepan along with another pinch of salt and the coconut flakes.
Bring mixture to a boil, then reduce to a simmer and cover, cooking for 15 minutes.
Fluff with a fork.
When ready, assemble parfaits with layers of yogurt, roasted blueberries, coconut quinoa and granola.