Roasted Blueberry Coconut Quinoa Parfaits with Coconut Granola
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Roasted Blueberry Coconut Quinoa Parfaits with Coconut Granola
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 1/2 pints blueberries fresh
- 1 cup quinoa rinsed, uncooked
- 2 cups coconut milk light, canned
- 2 tablespoons flaked coconut unsweetened
- 2 pinches salt
- 1 plain Greek yogurt 17-ounce container
easy coconut granola
- 1 cup old-fashioned oats
- 1 cup unsweetened, flaked coconut
- 2 tablespoons brown sugar packed
- 1/4 teaspoon cinnamon
- pinch salt
- 3 tablespoons coconut oil measured in solid form
- 3 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- For granola: Preheat oven to 350 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, and 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.
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. (At this time, if you don’t have granola or didn’t make it prior to, mix up the coconut granola recipe below and bake it at the same time, on the upper rack.) Remove both and set side.
- 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. Eat!
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