Amazing Granola Parfaits

By Chef: Nicole Axworthy
Posted: March 29, 2013


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Because granola is a favourite among us vegans, I decided to contribute the components for a spring-inspired granola parfait—a bowl of crunchy oat granola with seeds and dried fruit; a scoop of blueberry and apple jam; and topped with a thick vanilla cream made with coconut milk and cashews. It made for a delightful end to a delicious meal.



  • 1 1/2 cups rolled oats (use gluten-free if necessary)
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chopped walnuts
  • 2 tbsp hulled sesame seeds
  • 1/3 cup dried apricots, chopped
  • 1/3 cup dates, chopped
  • 1/4 cup pure maple syrup, at room temperature
  • 1 tbsp melted coconut oil
  • 2 tbsp warm water

Vanilla Cream:

  • 1 cup raw cashews, soaked for at least 2 hours
  • 1 (13.5oz) can coconut milk
  • 1/4 cup water (omit if using light coconut milk)
  • 1/4 cup pure maple syrup
  • 1 tsp fresh lemon juice
  • seeds of 1 vanilla bean
  • pinch of sea salt

Blueberry Apple Jam:

  • 2 1/2 cups frozen blueberries
  • 2 medium apples, peeled and cubed
  • 1/4 cup pure maple syrup
  • 1 tsp fresh lemon juice

For the granola:
Mix all dry ingredients in a large bowl.
In a smaller bowl, whisk together wet ingredients. Pour wet mixture into the bowl with the dry ingredients and combine thoroughly.

Spread out granola on dehydrator trays lined with Teflex sheets and dehydrate at 110F for about 4 hours, or until dry. Alternatively, preheat oven to 250F and spread out granola on a large cookie sheet. Bake for about 45 minutes or until lightly browned and dry.
For the vanilla cream:
Blend all ingredients in a high-speed blender until smooth. Transfer to a container and place in the fridge for an hour or more to thicken up.
For the jam:
Combine all ingredients in a large saucepan over medium heat. Bring to a boil and then reduce heat and simmer for 15 minutes. Remove from heat and puree with an immersion blender. Allow to cool and then store in the fridge until ready to use.
To assemble:
Spoon jam in the bottom of serving glasses or bowls, then add granola and top with vanilla cream. And then dig in!