This past weekend I made some incredible Kick-Ass Granola Parfaits for a charity event. In truth, this is what I eat almost daily for breakfast. Although I have a few variations, there is nothing like a wild blueberry puree when the berries are in season.
Enjoy!
kick ass granola parfait
(makes 4 parfaits)
what you’ll need:
- 4 glasses or mason jars
- 1 cup (250 mL) raspberries
- ¼ cup (60 mL) maple syrup
- 2 cups (500 mL) YOSO Unsweetened Coconut Yogurt (www.yoso.ca)
- 1 cup (250 mL) Wild Blueberry Puree (see recipe)
- 1 cup (250 mL) Kick Ass Granola (see recipe)
instructions:
1. In a glass or mason jar, evenly divide raspberries and place into the vessel, reserving one or two berries for garnish.
2. Evenly divide maple syrup and drizzle onto the raspberries.
3. Place ½ cup (125 mL) Yoso Coconut Yogurt on top of the raspberries. Ensure not to cover the berries completely, leaving some gorgeous red colour visible.
4. Evenly divide the blueberry puree and pour over top of the yogurt.
5. Evenly divide the Kick Ass Granola and pour on top of the puree. Garnish with remaining raspberries and serve immediately.
chef jordan’s tips:
- Parfait should be made as close to serving as possible. Prepare all components in advance and assemble a few minutes before guests arrive.
- When in season wild blueberry puree is my favourite but I also love caramelized bananas, raspberry puree and strawberry puree.
