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.
Set aside.
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!
