Blueberry Almond Granola Parfait

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Making your own granola does not take much time or effort and yields a batch of crunchy oats you can be proud of. Layer it with creamy, non-dairy yoghurt and fresh fruit for a little decadence. 

**Prep ahead**

Make a double batch and store in jars in the fridge to have on hand or give as gifts. The parfait can be made the night before and stored int he fridge for breakfast the next day.


2 cups quick oats

1/4 cup maple syrup

1/4 cup coconut oil

1/4 cup brown rice syrup

1 tsp vanilla

1/2 cup slivered almonds

1 cup coconut flakes

1 cup dried blueberries

1/2 cup hemp hearts

1 tsp cinnamon

Pinch of salt


Preheat oven to 375F. Spread oats onto a baking sheet and place int he oven until golden brown (about 10 minutes). Remove from the oven, but leave the oven on.

Whisk together brown rice syrup, maple syrup, and coconut oil (melt over low heat if needed). Add vanilla and salt, and set aside.

Place toasted oats in a large bowl and add coconut flakes, almonds, blueberries and cinnamon and stir to combine. Pour in wet mixture and stir until every oat is coated. Spread out on the baking sheet and bake for another 10-15 minutes on one side. Mix around with a spatula and bake for another 10-15 minutes. Every oven varies a bit and the level of crispiness is up to you, so watch them closely-I LOVE extra crispy! Once cooled, add hemp hearts.

To Assemble Parfait:

Layer 1 cup of granola with 1/2 cup of fresh berries and 1/2 cup non-dairy yoghurt in mason jar or bowl, and garnish with fresh mint leaves.

Love this recipe? You can find more recipes like this one in our very first e-Book VEGAN COOKING AT HOME: Plant-based Living Made Easy, available for purchase through our shop page:

Share your food photos with us on instagram: @theveganproject with #theveganproject!

~The Vegan Project

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