This delicious Apple, Blueberry & Blackberry Parfait is filled with layers of coconut whipped cream, grain free cinnamon + pecan granola, and fresh fruit that each compliments the other’s flavor. Absolutely dairy-free and the best way to begin your day or add a healthy snack midday.
I’ve never made a parfait, but always loved the idea! Who wouldn’t love to throw together their favorite fruits and yogurt (or coconut whipped cream for my Vegans!) along with the crunch of granola in one cup of Yumminess? Doesn’t it sound like heaven in a cup? Haha!
I know that it sure tastes that good! Plus, it’s super quick to make and you’re definitely able to mix and match with your favorite fruit or yogurt (if you eat dairy!). So, it’s all up to you and your tastebuds.
Other great breakfast + snack ideas on Orchids + Sweet Tea:
Lately, I’ve been working out a few times a week to stay healthy and tone my body. Motherhood can really do a real number on your body, but I’m learning that it’s all about taking control of the way things are in order to get them to where you want them to be. So, exercising is my way of taking control over my body and the way that I want it to be.
While it’s no easy road (I hate exercising! Haha!), I’m super focused and enjoy eating healthy to ensure that EVERYTHING works together for my good. It’s definitely not easy creating a new lifestyle when you’re already so use to the old ways of living, BUT in time, things get easier and it becomes your new normal. Hopefully, exercising will become my new normal soon enough. Pray for me, Ya’ll! Haha!
- Parfait is a French word that means perfect.
- The oldest recipe with the name parfait comes from a French cookbook dated 1869.
- Today, the ‘French’ style parfait is served on decorated plates instead of tall, thin glassware.
- In the Japanese context, parfait is really the same thing as an American sundae.
Apple, Blueberry, + Blackberry Vegan Parfait
Cinnamon Pecan Granola:
- 4 cups rolled oats
- 1 cup pecans, chopped
- 1 1/2 tsp vanilla extract
- 1 Tbsp ground cinnamon
- 1/2 cup raisins
- pinch of sea salt
- 1/4 cup melted vegan butter
- 1/4 cup organic maple syrup
- 1 can full -fat coconut milk, refrigerated overnight (I used the Thai Kitchen Organic Coconut Milk brand)
- 1/2 tsp vanilla extract
- 1/2 Tbsp organic maple syrup
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 2 apples, sliced
Cinnamon Pecan Granola:
Combine dry and wet ingredients to a large bowl and stir well with a spatula until well incorporated.
Spread on a baking sheet and bake in the oven for about 20 minutes on 400 degrees Fahrenheit, stirring every 5 minutes so that it doesn't burn.
To make the coconut whipped cream, be sure to open the can of coconut milk from the bottom by puncturing holes. This allows the water and cream will have separated while the water runs out of the can. ***You can discard the water or save it to add to a smoothie later.***
Remove the cream of coconut out of the can and beat the coconut cream on high for a minute or two in an electric mixer, until the cream has thickened. Then add the vanilla extract and maple syrup (This tones down the coconut flavor!). Now, continue to beat on high for another minute or so, until fully incorporated.
To assemble the parfaits: Add a spoonful or two of the coconut cream to the bottom of your glasses (or bowls), then add a layer of the fruit to the coconut and then top with your granola. ***Repeat this process until you've reached the very top***
Store in an air tight jar for a "grab and go" breakfast. Should also be refrigerator if it will not be eaten right away.
Apple, Blueberry, + Blackberry Vegan Parfait anyone? Grab your spoons and enjoy!