Lavender Yogurt Parfait
Layers of lavender infused yogurt, fresh raspberries, and lavender granola make this delicious parfait! Makes about 4 1/2 to 5 cups of granola.
Ingredients
Granola Ingredients
- 1 cup (~70g) unsweetened flaked coconut
- 1 cup (80g) rolled oats
- 1 cup (190g) buckwheat groats
- 2/3 cup (80g) unsalted cashews
- 2/3 cup (80g) walnut halves
- 1/3 cup (50g) pumpkin seeds
- 1/3 cup (78ml) maple syrup (any other sweetener works also)
- 2 TBS olive oil
- 1 1/2 tsp dried lavender, divided
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- small pinch of salt
- 1 large egg white
Parfait Ingredients
- 1 1/3 cup (~300g) non-fat Greek yogurt
- 1/2 to 1 tsp dried lavender
- 1/2 cup raspberries, about a small handful
Instructions
- Preheat oven to 325ºF (163ºC). Line a large baking sheet with parchment paper or a silicone mat. I prefer to use a silicone mat for baking granola to prevent burning.
- In a large bowl, mix all the granola ingredients together except for the egg white.
- Using an electric mixer with a whisk attachment, mix the egg white in a bowl until the egg whites become frothy. I mixed it for about a minute. Pour the egg white on top of the granola and stir everything gently to distribute the egg white.
- Spread out the granola on top of the baking sheet.
- Bake for 35 to 45 minutes or until the granola is browned. Rotate the baking sheet once for even heat distribution. Nudge the middle of the granola a few times if you want some loose granola as well as clusters. Let the granola cool completely before breaking it into clusters.
- While the granola is baking, mix the Greek yogurt with 1/2 to 1 teaspoon of lavender, depending on your taste. Refrigerate the yogurt for at least 30 minutes before serving to allow the lavender flavor to set in.
- To make the parfait, alternate layers of yogurt, granola, and raspberries.
- Store leftover granola in an airtight container in room temperature.
Notes
1. If you can't find buckwheat groats, feel free to use oatmeal only.[br]2. I noticed that the granola around the edges started to brown quicker than the center. At about 30 minutes, I scooped out the well browned granola at the edges and put the rest of the granola back into the oven. [br]3. I prefer granola that is not too sweet. Feel free to add a few more tablespoons of maple syrup if you enjoy sweeter granola.
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