Pistachio-and-Coconut Granola Parfaits (aka Granola with a Halo On)
Pistachio-and-Coconut Granola Parfaits (aka Granola with a Halo On)
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1289
- Total Fat
- 74
- Saturated Fat
- 21
- Carbohydrates
- 145
- Dietary Fiber
- 23
- Sugar
- 64
- Protein
- 34
- Cholesterol
- 10
- Sodium
- 80
- Total: 1 hr 55 min (includes cooling time)
- Active: 45 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1289
- Total Fat
- 74
- Saturated Fat
- 21
- Carbohydrates
- 145
- Dietary Fiber
- 23
- Sugar
- 64
- Protein
- 34
- Cholesterol
- 10
- Sodium
- 80
- Total: 1 hr 55 min (includes cooling time)
- Active: 45 min
Ingredients
Granola:
1/4 cup apple juice
1/4 cup coconut oil, warmed until liquid
1/4 cup honey
2 cups rolled oats
1 cup buckwheat
1 generous cup roughly chopped almonds, pecans and pistachios (or any nuts of your choice)
1/4 cup desiccated coconut
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 teaspoon ground ginger
Pinch ground nutmeg
Pinch salt
1/2 cup dried apricots (or figs!), roughly chopped
1/2 cup dried cranberries
Parfaits:
2 cups fresh plum pieces, skin on (alternatively use frozen berries)
1/3 cup warm water or apple juice
2 tablespoons honey
1 teaspoon clementine or lemon zest
1 cup Greek yogurt
Directions
- For the granola: Preheat the oven to 320 degrees F.
- Heat the apple juice, coconut oil and honey together in a small saucepan over a low heat until warmed through. Add the oats, buckwheat, nuts, coconut, cinnamon, vanilla, ginger, nutmeg and salt; mix well to coat. Spread the mixture out on a parchment-lined baking sheet and transfer to the oven. Bake for 20 minutes. Give a stir and check that the granola is evenly distributed, then bake for another 15 to 20 minutes, or until lightly golden.
- Remove from the oven, let cool, and then break up the granola. Mix in the dried apricots and cranberries. Set aside 1/3 cup of the granola for the parfaits. Store the remainder in an airtight container for up to 2 weeks; makes 12 servings.
- For the parfaits: Add the plums, water and honey to a medium saucepan over medium heat and gently simmer until the plums are soft and easily mashed with a fork. Stir through the zest. Let cool. (The compote can be made up to 5 days ahead and stored in the refrigerator.)
- To assemble, divide and layer the ingredients into pretty glasses as follows: yogurt, plum compote, then granola.
Looking for Something Else?
Fudge Factor
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Craving: Chocolate Cake Jan 27, 2011
Hungry Girl's Chocolate 911 Feb 4, 2011
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
