Here’s a super delicious breakfast recipe with loads of flavour, colour and crunch. A great egg free breaky option or even snack or treat.

Coco-Nutty Breakfast Parfait

Here's a super delicious breakfast recipe with loads of flavour, colour and crunch. A great egg free breaky option or even snack or treat.
Keyword Corn Free, Dairy Free, Egg Free, FODMAP Friendly (option), Gluten Free, Grain Free, Nut Free (option), Paleo, Peanut Free, Preservative Free, Processed Sugar Free, Soy Free, Vegan, Vegetarian, Yeast Free
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 1

Ingredients

Instructions

  • Pre-heat fan-forced oven to 150C. 
  • In a mixing bowl mix together nuts, pumpkin seeds and sunflower seeds. 
  • In a small bowl combine maple syrup with melted coconut oil. Pour into bowl of mixed nuts and seeds and stir, ensuring dry ingredients are well coated. 
  • Add cinnamon and vanilla powder and mix well.Add coconut flakes and stir through. 
  • Spread mixture evenly onto a tray lined with baking paper. Bake in oven for 6-8 minutes or until lightly golden. Allow to cool. 
  • Assemble parfait in layers in a glass using layers of toasted granola mix, berries and coconut yoghurt. Serve chilled. 

Notes

Recipe Tips:
  • Making up larger quantities of granola helps to enjoy quick and easy mid-week breakfasts.
  • Activating your nuts and seeds makes them easier to digest.
Sensitive to Nuts?
  • Follow our recipe for nut free version of Super Seed Granola or simply use toasted seeds (preferably activated) and organic shredded coconut.
Sensitive to FODMAPs?
  • Stick to small parfait glass (in other words small portions!) Choose tolerated nuts or seeds and avoid cashews.
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Casey-Lee Lyons

Live Love Nourish

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