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Crispy Chocolate Granola Raspberry Parfaits

Serves 6 to 8

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    Crispy Chocolate Granola Raspberry Parfaits

    Filled with layers of crunchy chocolatey granola, creamy yogurt, and sweet-tart berries, this parfait will leave Mom feeling like she’s spooning up a special dessert for brunch. Once the granola is made, the meal practically makes itself. The granola can be prepared up to three days in advance, but the parfait is best assembled shortly before eating so the granola remains crunchy. Up-and-coming date syrup lends the granola a caramel-like sweetness, but you can swap in maple syrup if needed.

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    Crispy Chocolate Granola Raspberry Parfaits

    Ingredients

    1/4 cup (60 mL) coconut oil

    1/4 cup (60 mL) date syrup or maple syrup

    1 tsp (15 mL) vanilla

    1 1/2 cups (350 mL) rolled oats

    1/3 cup (80 mL) sliced almonds

    1/4 cup (60 mL) cocoa powder

    1 tsp (5 mL) cinnamon 1/4 tsp (1 mL) salt

    1/4 cup (60 mL) coconut flakes

    1/4 cup (60 mL) dark chocolate chunks (optional) 3 1/2 cups (850 mL) plain Greek or Skyr yogurt

    2 1/2 cups (625 mL) raspberries

    Nutrition

    Per serving:

    • calories272
    • protein13g
    • fat13g
      • saturated fat8g
      • trans fat0g
    • carbohydrates (13 g sugars, <30g
    • fibre)6g
    • sodium75mg

    Directions

    01

    Preheat oven to 300 F (150 C). In small saucepan, place coconut oil and date syrup or maple syrup and heat over medium until coconut oil is melted. Stir in vanilla and pour into large bowl. Stir in oats, almonds, cocoa, cinnamon, and salt until everything is moist. Spread out on rimmed baking sheet and bake for 15 minutes. Stir in coconut flakes and continue baking for 10 minutes. Remove from oven; let cool to room temperature and stir in chocolate chunks, if using. Granola will harden as it cools. Can be stored in an airtight container for 2 weeks.

    To wide-mouth glass or jar, add a layer of yogurt, granola, and raspberries. Repeat with another layer of ingredients.

    Tip: Slow and low

    Lower oven temperatures are the key to dry-not-burnt granola. With hotter temps, you risk uneven baking and possibly burning parts of your mix, particularly the nuts, before it’s all ready.

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