I’m excited today! I get to eat a healthy breakfast and I’m not rushed in any way! That breakfast? My Granola Parfait! Now, I want to mention that I’ve been inspired to make this granola because one of my bosses clients make some bomb-ass granola and it’s so addictive we actually call it crack. Now, this client will not divulge her recipe, only she has let me know that it is vegan. So I have been forced to make my version (which I love) of Cindy’s crack. Its close, but I added a few different things to make it purposefully mine.
For my cooking soundtrack on this one, the one and only Vixen:
1 6 oz container of vegan yogurt (I used WholeSoy & Co in raspberry)
4 cups old-fashioned rolled oats
1 cups chopped walnuts
1 cup chopped pecans
1 1/2 cups dried cherries, chopped
1/2 cup vegetable oil
1/2 cup Agave Nectar
1/4 cup light brown sugar
2 teaspoons ground cinnamon
Preheat the oven to 350 degrees F.
Toss the oats, walnuts, pecans, and cherries together in a large bowl. Pour the vegetable oil and agave over the oat mixture. Add the cinnamon and brown sugar and stir with a wooden spoon until all the oats and nuts are nicely coated with the wet mixture. Pour onto a sheet pan (you may need 2 sheet pans if yours are a bit smaller, I did!) and spread evenly. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally. Now just assemble your parfait! In any cute or fancy glass of your choosing (I chose a martini glass, because all of my other glasses have broke over the years…) add a layer of granola, then a layer of yogurt and repeat until you’ve come to about a 1/2 inch away from the rim with the yogurt, then top with a light sprinkling of granola and voila, Granola Parfait the Vegan Crush way!
Store the rest of the cooled granola in an airtight container.
This granola smells so friggin good as its baking, you almost can’t stand it!