The ideal parfait for non-yogurt fans! A non-dairy, vegan pomegranate parfait breakfast with layers of homemade granola, coconut whipped cream, and fresh pomegranate arils.
Apparently, I’ve been on a health kick lately. That has nothing to do with a New Year’s resolve; I just cannot get enough fruits and superfoods right now! Pomegranate is at the top of the list because the taste is robust and fresh, and I search for any reason to include it into a meal.
This time, I mixed it into a Coconut Pomegranate Granola Parfait.
I’m not a big lover of yogurt, and the scent of it makes me sick. I’m not a fan. I detest losing out on the convenience of having yogurt for morning, so I’m constantly looking for substitutes.
Coconut whipped cream is a recent favorite substitution of mine. It’s a single ingredient, and although it lacks probiotics and other health advantages that yogurt offers, it’s quick and provides the texture I require for some recipes, notably parfaits.
I don’t add any sweetener to mine since I prefer the taste combination without it. The granola has coconut oil, and the whipped cream contains coconut (duh), and they create the ideal balance to the somewhat bitter dark chocolate and the sweetness of the pomegranate.
Really, I could eat this every morning.
The recipe below is for two servings, and I stack them in two tiny mason jars to store in the fridge for easy grab-and-go breakfast at work. My favorite thing about this item is that when you put it in the fridge, the coconut whipped cream becomes fairly firm again but the granola retains its crunch. So I take it out of the fridge, drive 30 minutes to work, and it’s softened just enough to be spoonable by the time I arrive. It’s AMAZING.
I’d want us to go back over those layers and truly enjoy each degree of awesomeness:
Yup. That’s fantastic. Make some now and plunge in!
Contents
Coconut Pomegranate Granola Parfait
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Description
Ingredients
- 2 teaspoons melted and cooled coconut oil
- 2 tbsp. shoney or maple syrup
- 1 cup of old-fashioned oats
- cup chopped dark chocolate
- 1 can coconut milk, refrigerated overnight
- optional tbsp honey if not vegan
- 1 cup arils from pomegranate
Instructions
Granola
- Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with nonstick silicone mats or parchment paper. Set aside after spraying with nonstick spray.
- Heat the maple syrup for 30 seconds. To blend, stir everything together.
2 tbsp. coconut oil, 2 tbsp. honey or maple syrupCombine coconut oil and honey in a small microwave-safe bowl.
- Stir together the coconut oil mixture and the oats in a large mixing basin.
1 cup oats, old fashioned - Spoon onto a baking sheet and distribute evenly.
- Bake for 25-30 minutes, or until the granola begins to turn golden brown. Remove from oven and set aside on a baking sheet to cool.
- 3 cup bittersweet chocolate
After the granola has cooled, move it to a mixing dish and toss with the chocolate to incorporate. Set aside.
1
Coconut Whipped Cream
- 2 teaspoon honey
Transfer the thick and condensed coconut cream from the can to a mixing bowl (keep the liquid for something else!). Beat on medium-high speed with a whisk attachment until soft peaks form. If you want a sweeter, less coconut-y flavor, add honey and beat again. Set aside.
1 coconut milk can, 1 - 4 cup pomegranate arils. Repeat one more and have fun!
1 pomegranate aril cup
4 cup coconut whipped cream, followed by 14 cup granola. 1 wide mouth glass and 1 Mason jar on top
Construct the parfait (per serving instructions):
In a parfait glass, combine