Roasted Blueberry Quinoa Parfaits with Coconut Granola

Ingredients

• Blueberries

  Raw

  1 ½ cup or 222g

• Quinoa

  Uncooked

  ⅓ cup or 57g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  2 tbsp or 11g

• Salt

  Table

  2 dash or 0.8g

• Nonfat greek yogurt

  Nonfat, plain

  17 oz or 482g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  1 cup or 80g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  1 cup or 85g

• Brown sugar

  2 tbsp or 18g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Salt

  Table

  1 dash or 0.4g

• Coconut oil

  3 tbsp or 41g

• Honey

  3 tbsp or 63g

• Vanilla extract

  1 tsp or 4g

Directions

1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
2. In a large bowl, combine oats, coconut, sugar, cinnamon, and salt. Melt the coconut oil and add it to the mixture along with honey and vanilla. Stir thoroughly to moisten. Spread on a baking sheet and bake for 20-25 minutes, tossing every 5 minutes. Remove and let sit for about 10 minutes to become crumbly.
3. Preheat the oven to 350°F.
4. Place blueberries on a nonstick baking sheet with a pinch of salt. Roast in the oven for 20 minutes, or until the berries start to burst. Set aside.
5. While the blueberries and granola are baking, add quinoa and coconut milk to a saucepan along with another pinch of salt and the coconut flakes. Bring the mixture to a boil, then reduce to a simmer and cover, cooking for 15 minutes. Fluff with a fork.
6. Assemble parfaits with layers of yogurt, roasted blueberries, coconut quinoa, and granola. Serve immediately.

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