These Cherry Pie Granola Parfait are the perfect way to meal prep your way into a wild week without falling into the no-breakfast-eating-club. These are a delicious find from my recently purchased cookbook from Love and Lemons. You not only love this as a whole but love the granola on other things or even on it’s own. This seemingly small breakfast small breakfast is very filling and will also keep you from falling into sugar craving traps throughout the day.
Cherry Pie Granola Parfaits
Ingredients
Chia Pudding
- 1 cup full-fat canned coconut milk
- 1 cup almond milk
- 1⁄4 cup chia seeds
- 1 tbsp maple syrup
- 1⁄4 tsp cinnamon
- 1⁄8 tsp sea salt
Granola
- 1 cup gluten-free whole rolled oats
- 1⁄4 cup chopped walnuts
- 1 tsp cinnamon
- 1⁄4 tsp sea salt
- 1 tbsp melted coconut oil
- 2 tbsp maple syrup
- 1 tbsp creamy almond butter
Parfaits
- 1 cup frozen tart cherries, thawed
- 1⁄4 cup coconut flakes (optional)
Prepare
Make The Chia Pudding
- In a lidded 3- to 4-cup jar, combine the coconut milk, almond milk, chia seeds, maple syrup, cinnamon and salt. Cover and shake to combine. Chill overnight.
Make The Granola
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the oats, walnuts, cinnamon, and salt. Drizzle in the coconut oil and maple syrup and add the almond butter. Stir until combined. Scoop the granola onto the baking sheet and press the mixture into a 1-inch-thick circle. This will encourage clumping. Bake for 15 minutes, rotate the pan halfway, and use a fork to gently break the granola apart just a bit. Bake for 15 minutes more, or until golden brown. Let cool for 15 minutes before serving.
Assemble The Parfaits
- Combine chilled chia pudding, granola and tart cherries into a bowl and sprinkle coconut flakes on top, if desired.
