Blueberry Coconut Quinoa Parfait

Blueberry Coconut Quinoa Parfait

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Dessert, Lunch, Snack
Cuisine American, Fruit, Grains, Vegetarian
Servings 4


  • 1 cup old-fashioned oats
  • 1 cup unsweetened flaked coconut
  • 2 tbsp brown sugar packed
  • 1/4 tsp Cinnamon
  • 1/4 tsp nutmeg ground
  • pinch salt
  • 3 tbsp coconut oil measured in solid form
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • For the Parfait
  • 1 1/2 pints fresh blueberries
  • 1 cup uncooked quinoa rinsed
  • 2 cups light canned coconut milk
  • 2 tbsp unsweetened flaked coconut
  • 2 pinches of salt
  • 1 17 oz container Plain Greek yogurt


  • For the Granola
  • Preheat oven to 350 degrees F.
  • Line a baking sheet with aluminum foil
  • In a large bowl, combine oats, coconut, sugar, cinnamon, nutmeg and salt.
  • Melt coconut oil and add it to the oats, along with honey and vanilla, stirring 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 get crumbly.
  • For the Parfait
  • Preheat oven to 350 degrees F.
  • Place blueberries on a nonstick baking sheet with a pinch of salt.
  • Place in the oven and roast for 20 minutes, or until berries start to burst.
  • (You can make the granola first and bake it at the same time, on the upper rack.) Remove both and set side.
  • While blueberries and granola are baking, add quinoa and coconut milk to a saucepan along with another pinch of salt and the coconut flakes.
  • Bring mixture to a boil, then reduce to a simmer and cover, cooking for 15 minutes.
  • Fluff with a fork.
  • When ready, assemble parfaits with layers of yogurt, roasted blueberries, coconut quinoa and granola.
Keyword Blueberry Coconut Quinoa Parfait
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