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Meatless Monday: Coconut Bliss Granola Parfait

As Blissful Bites makes it’s way into the world tomorrow I’d like to share one of my favorite recipes from the book, the Coconut Bliss Granola Parfait. I’ve never been keen on buying granola from the store because it’s always full of sugar and oil. So I came up with my own version that is sweetened with maple syrup and uses very little oil. And granola just tastes better when it’s made fresh in your own kitchen!

granola parfait

Sesame seeds have been added for their amazing calcium content. Feel free to change the nuts and seeds to whichever strike your fancy and the raisins are optional (or add another dried fruit like cranberries, blueberries, or apricots).

Coconut Bliss Granola Parfait

3 cups gluten-free rolled oats
1 cup raw sunflower seeds
1 cup shredded dried coconut, unsweetened
1 cup brown rice crispy cereal
3/4 cup sliced almonds
1/2 cup walnuts chopped, if whole
1/4 cup sesame seeds
1 tablespoon cinnamon
Dash nutmeg
2 tablespoons grapeseed oil
1/2 cup maple syrup
1 teaspoon vanilla flavoring
Pinch sea salt 1 cup raisins (optional)

Key-Lime Soy Yogurt
Makes 4 to 6 servings

2 packages Mori-Nu silken tofu
1/2 cup maple syrup or brown rice syrup
2 limes, zested and juiced
1 lemon, juiced
1 teaspoon vanilla flavoring


For granola: Preheat oven to 250 degrees F. Mix all dry ingredients except raisins in a large bowl. In a smaller bowl whisk together wet ingredients. Pour wet ingredients into dry ingredients and combine thoroughly. Transfer to a 9×13 glass casserole dish and evenly smooth across the top. Bake for 45 minutes. Remove from oven and stir in raisins. Bake for another 10 minutes. Remove from oven and cool.

For Yogurt: Blend all ingredients in a food processor. Be sure to scrape the edges of the bowl a few times to incorporate all the tofu. Blend until smooth. Layer with coconut bliss granola fresh berries and banana for a parfait. Garnish with cinnamon on top.


Have you bought your copy of Blissful Bites yet?

Thanks to everyone for their support and all those who made this book possible!

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