My favourite meal of the day is definitely breakfast! I am constantly trying out different healthy breakfast recipes, so I thought I would share one of my favourites with you. I have to admit I did have a little help from my mom with this one….so I can’t take all the credit!!
Ingredients for the coconut granola:
– 1 cup of old-fashioned oats (not quick oats)
– 1 cup of unsweetened flaked coconut
– 2 tablespoons of packed brown sugar
– ¼ teaspoon of cinnamon
– 3 tablespoons of coconut oil (measured in solid form)
– 3 tablespoons of honey
– 1 teaspoon of vanilla extract
(Sometimes I like to add pecans to the recipe as well)
Other ingredients:
– 1 ½ pints of fresh blueberries
– 1 cup of uncooked quinoa (make sure if it isn’t organic to rinse)
– 2 cups of light canned coconut milk
– 2 tablespoons of unsweetened flaked coconut
– 1 container of plain Greek yogurt
Directions:
Granola: Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
In a large bowl combine the following: oats, coconut, sugar, and cinnamon. Melt the coconut oil, and add it to the oats, as well as the honey and vanilla, and stir thoroughly. Now spread this on the baking sheet and bake for 20-25 minutes while flipping every 5 minutes. Remove and let stand for about 10 minutes to cool and crumble.
Blueberries: Preheat oven to 350 degrees F. Place blueberries on a nonstick baking sheet. Place blueberries in the oven and roast for 20 minutes, until berries start to burst. (Now is a good time if you haven’t already to mix the coconut granola recipe, and you can bake it at the same time.) Remove both from oven.
While the blueberries and granola are baking, add quinoa and coconut milk to a saucepan along with another pinch of the coconut flakes. Bring mixture to a boil, then reduce to a simmer and cover, cooking for 15 minutes. Stir with a fork.
When you are done these steps, assemble the parfaits with layers of yogurt, roasted blueberries, coconut quinoa and granola in whatever order you like.
Eat and enjoy!!
~Jamie-Lynn