Paleo Granola & Fruit Parfaits – Layers of grain-free granola, dairy-free yogurt, fruit puree, and fresh fruit make these paleo parfaits the perfect recipe for meal prep or brunch! (Gluten-free, vegan & absolutely awesome!)
Note: nutrition facts are estimated for granola only. Yogurt + fruit purée are separate and will vary based on brands, amounts, and varieties used.
FOR THE PALEO GRANOLA:
- 3/4 cup unsweetened coconut flakes (the large ones, not finely grated)
- 3/4 cup raw sliced almonds
- 3/4 cup raw cashews
- 1/4 cup raw pumpkin seeds
- 1/4 cup flax meal (ground flax)
- 2–3 Tbsp coconut oil
- 1/4 cup pure maple syrup
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- pinch salt
FOR THE FRUIT PURÉE (IF MAKING PARFAITS):
- 2 cups frozen berries or fruit (cherries, mango, etc.)
- 1 Tbsp orange juice
- 1 Tbsp honey or syrup (optional)
- 3/4 cup water
- Dairy-Free Yogurt or Chia Pudding
- Fresh fruit (kiwi, berries, banana, mango, etc.)
MAKE THE GRANOLA:
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment or a nonstick silicone baking mat.
- In a large bowl, combine all granola ingredients, stirring well to combine.
- Spread out on the prepared pan.
- Bake at 325 degrees for 25-30 minutes, stirring every 8-10 minutes for even browning.
- Remove from oven when golden and press mixture tightly together (this will create clusters as it cools).
- Allow granola to cool completely before breaking into clusters. (Store leftovers in an airtight container up to 1 week)
MAKE THE FRUIT PUREE:
- Place berries/fruit, juice, honey, and water in a blender or food processor and blend or puree until smooth. (If you’d like some texture, you can pulse it to break it up).
- If fruit isn’t blending well, allow it to soften and thaw for a few minutes before blending again. (Don’t add additional liquid or it’ll be too thin.)
- Layer dairy free yogurt, fruit puree, fresh fruit, and your paleo granola in any order you please.
- If storing for meal prep, add granola right before serving. (Fruit puree will keep in the refrigerator 3-4 days.)
Storage & Make Ahead Tips – I make these in lidded jars so that they work well for meal prep, but they’re also really pretty if you’re setting them out for a build-your-own parfait bar. The fruit puree will stay good for 3-4 days, so you can layer your yogurt and fruit puree in several jars at once, then just add some fresh fruit and granola to serve!
Frozen Fruit Puree – I’ve tried this with strawberry, blueberry, mango, and Cascadian Farms Cherry Berry Blend (pictured in these photos). Mix and match fruits to make your own combinations…strawberry-mango, strawberry-blueberry, raspberry-peach…the options are endless!
Make Them Pretty – These parfaits look extra gorgeous when you press cut fresh fruit against the side of the glass. Kiwi and strawberries work really well for this and keep well if you’re making them ahead of time.
Coconut Yogurt – You can use any flavor of yogurt (dairy or non-dairy) that you like for these, based on your dietary needs. My favorite non-dairy yogurt is So Delicious coconut milk yogurt, which I pick up at Sprouts. Sprouts has a TON of yogurt options (from grass-fed organic yogurts to coconut milk, almond milk, sheep’s milk, Greek yogurts, and everything in between).
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: paleo granola, paleo parfaits, paleo granola yogurt parfaits, paleo parfait, grain free granola