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Apple, Blueberry, + Blackberry Vegan Parfait
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Apple, Blueberry, + Blackberry Vegan Parfait

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Snack
Keyword: apple, Berries, blackberries, blueberry, breakfast, classic, dairy-free, dessert, easy, fall recipe, healthy, homemade, natural, oats, plant-based, recipe, snack, sweet, vegan
Servings: 2 servings
Calories: 1927kcal
Author: Shanika

Ingredients

Cinnamon Pecan Granola:

  • 4 cups rolled oats, GF if preferred! (I use Bob's Red Mill)
  • 1 cup pecans, chopped
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon ground cinnamon
  • ½ cup raisins
  • pinch of sea salt
  • ¼ cup melted vegan butter
  • ¼ cup organic maple syrup (See Notes!)

Parfait Ingredients:

  • 1 can full -fat coconut milk, refrigerated overnight (I used the Thai Kitchen Organic Coconut Milk brand)
  • ½ teaspoon vanilla extract
  • ½ tablespoon organic maple syrup (See Notes!)
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • 2 Medium apples, sliced

Instructions

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.

Parfait Assembly:

  • 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***
  • Bon Appetite!

Notes

SWEETENER: If you choose to opt out of maple syrup you can substitute with Agave as well.
STORAGE: If leftovers remain, store in an air-tight mason jar and keep refrigerated for 1-2 days.

Nutrition

Calories: 1927kcal | Carbohydrates: 224g | Protein: 32g | Fat: 110g | Saturated Fat: 45g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 36g | Trans Fat: 4g | Sodium: 217mg | Potassium: 1723mg | Fiber: 35g | Sugar: 83g | Vitamin A: 332IU | Vitamin C: 33mg | Calcium: 283mg | Iron: 16mg