Tropical Parfaits with Chocolate Buckwheat Granola
Ingredients
- 1/2 cup coconut yogurt
- 1 tablespoon Unicorn Superfoods Tropicana Blend
- 3 cups rolled oats
- 1 cup buckwheat
- 1 cup coconut flakes
- 1/4 cup chia seeds
- 1/2 teaspoon sea salt
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- runny peanut butter
- banana
- quinoa puffs
Preparation
Preheat oven to 350F/176C.
In a bowl, mix together the dry ingredients: 3 cups rolled oats, 1 cup buckwheat, 1 cup coconut flakes, 1/4 cup chia seeds, and 1/2 teaspoon sea salt.
In another bowl, melt 1/4 cup coconut oil and mix with 1/3 cup maple syrup and 1 teaspoon vanilla extract.
Pour the wet mixture over the dry ingredients and stir until well coated.
Spread the mixture on a baking sheet lined with parchment paper and bake for 15-20 minutes, tossing halfway through.
For the yogurt mixture, combine 1/2 cup coconut yogurt with 1 tablespoon Unicorn Superfoods Tropicana Blend and runny peanut butter to taste.
To assemble the parfait, layer the chocolate buckwheat granola and the yogurt mixture in a glass or bowl, and top with sliced banana and quinoa puffs.
This parfait tastes like a tropical banana cream pie and is a quick and delicious breakfast idea.
