Description
A delicious and nutritious vegan breakfast parfait made with coconut yogurt, fresh or frozen berries, granola, pecan nuts, and a drizzle of maple syrup.
Ingredients
1 cup nutty granola
1/4 cup chopped pecan nuts
2 cups natural coconut yogurt (or any unsweetened plant-based yogurt)
1 cup fresh or frozen blueberries (or any favorite fruit)
1/4 cup flaked coconut
2 tbsp maple syrup (optional for sweetness)
Instructions
- Blend 1 cup of coconut yogurt with the blueberries and 1 tbsp of maple syrup.
- In a separate bowl, blend the remaining 1 cup of yogurt with another 1 tbsp of maple syrup.
- In serving glasses or jars, layer plain coconut yogurt, then the blueberry-infused yogurt.
- Top with granola, chopped pecans, and flaked coconut.
- Serve fresh and enjoy right away.
Notes
- Prep the yogurt layers the night before and store them in sealed jars for a quick breakfast.
- Keep granola separate until serving to maintain its crunchiness.
- Leftovers (without granola) keep in the fridge for up to 2 days.
- Use any plant-based yogurt such as soy, almond, or oat if coconut yogurt is unavailable.
- Frozen blueberries work well and still give great flavor and texture when thawed.
- For extra protein, consider adding plant-based protein powder, chia seeds, or flax seeds.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 parfait
- Calories: 300-350 kcal
- Sugar: 15-20g
- Sodium: 20-30mg
- Fat: 18-22g
- Saturated Fat: 10-12g
- Unsaturated Fat: 5-7g
- Trans Fat: 0g
- Carbohydrates: 35-40g
- Fiber: 4-5g
- Protein: 4-6g
- Cholesterol: 0mg
