Morning Parfaits with Coconut Cherry Granola
Servings: 4 servings
Ingredients
- ½ cup Sun-Maid Natural Raisins
- 4 tablespoons orange juice divided
- 2 teaspoons vanilla extract
- 2 tablespoons agave syrup
- 1 8 oz light or fat free cream cheese softened
- 1 6 oz container low fat Greek yogurt
- 2 cups chopped fresh berries
- ½ cup low-fat granola
Coconut Cherry Granola
- 4 cups old fashioned oats
- ½ cup light brown sugar packed
- ½ cup sliced almonds
- ½ cup dried cherries halved
- ½ cup unsweetened desiccated coconut fine
- ¼ cup flax seed meal optional
- ½ teaspoon cinnamon
- ¼ teaspoon of kosher salt
- ⅓ cup Earth Balance® Organic Coconut Spread*
- ¼ cup agave syrup*
- 1 tablespoon vanilla
Instructions
- In microwave-safe bowl, combine raisins, 1 tablespoon orange juice and vanilla. Cover and microwave on high for 45 seconds; let stand one minute to plump raisins.
- Remove a handful of raisins for garnish. Add agave syrup and remaining 3 tablespoons of orange juice to raisins in bowl.
- In medium bowl, whisk cream cheese until smooth, mix in Greek yogurt. Mix in raisin mixture and blend well.
- Layer in four tall wine or parfait glasses in the following order: raisin cream cheese/yogurt mixture, fruit, granola; repeat layers of cream cheese mixture and fruit. Garnish with a dollop of cream cheese mixture and sprinkle with raisins.
- Coconut Cherry Granola
- In a large bowl mix oats, brown sugar, almonds, cherries, coconut, flax seed meal, cinnamon, and salt.
- In a microwave safe bowl heat coconut spread until melted. Whisk in agave and vanilla extract. Pour this mixture over the oat mixture and mix thoroughly until everything is completely coated.
- Spread evenly on a parchment or silpat covered cookie sheet. Bake at 300º for about 20 - 25 minutes until slightly golden brown. Don’t stir during baking. Cool completely and break into pieces. Store in an air tight container. *You can substitute canola oil and honey.
Notes
adapted from Sun-Maid