For many reasons, I adore a nice parfait. They include enough protein to serve as a substantial breakfast, healthy fats from the nuts and chia seeds, and tons of vitamins, minerals, and antioxidants from the fruit!

Making granola on the weekend and eating it all week is a terrific idea. Mason jars or other containers with secure lids work well for storing it. In order to achieve the larger granola bits I was going for in this recipe, I tightly packed the granola together rather than spreading it out on a baking sheet as instructed in this recipe. Although it is not essential, doing so will result in larger granola bits.

To enjoy this really simple and upscale breakfast throughout the week, bake the sweet granola on the weekend. less than two minutes to assemble!


Oats, 1 1/2 cups
1/4 cup of dried cranberries
2 tablespoons of chia seeds and 1/4 cup each of chopped almonds and walnuts
2/batch of coconut sugar
3 tablespoons melted coconut oil
1 tablespoon of honey
Vanilla extract, 1 teaspoon
Greek yogurt without fat, vanilla I advise using around 1/2 cup each serving.
Blueberries, blackberries, and raspberries

Pre-heat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Oats, cranberries, almonds, walnuts, chia seeds, coconut sugar, and toppings of coconut oil, honey, and vanilla essence are combined in a big bowl.
Granola should be spread out on a baking sheet and firmly pressed together to form a cluster in the center.
20 minutes of baking
Granola should be allowed to cool before breaking apart bigger clumps. Enjoy immediately away or keep in an airtight container!
Simply layer granola, Greek yogurt, fruit, and repeat as often as you like to form a parfait!