Coconut Pomegranate Granola Parfait

Coconut Pomegranate Granola Parfait

  • Author: Leslie Kiszka
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x


The perfect parfait for non-yogurt lovers! Layers of homemade granola, coconut whipped cream and fresh pomegranate arils make for an easy and healthy non-dairy, vegan pomegranate parfait breakfast.



  • 2 tablespoons coconut oil, melted and cooled
  • 2 tablespoons honey or maple syrup
  • 1 cup old fashioned oats
  • 1/3 cup dark chocolate, chopped
  • 1 can coconut milk, chilled in fridge overnight
  • 1/2 tablespoon honey (optional, if not vegan)
  • 1 cup pomegranate arils


Granola Prep:

  1. Preheat oven to 300°F and prepare a baking sheet with nonstick silicon mats (aff link) or parchment paper. Spray with nonstick spray (aff link) and set aside.
  2. In a small microwavable bowl, combine coconut oil and honey/maple syrup and heat for 30 seconds. Stir to combine.
  3. In a large bowl, combine the coconut oil mixture and oats and stir to combine.
  4. Pour onto baking sheet and spread in an even layer.
  5. Bake for 25-30 minutes, or until granola has started to turn a golden brown. Remove from oven and let cool on baking sheet.
  6. Once granola has cooled, transfer to a bowl and toss with chocolate to combine. Set aside.

Coconut Whipped Cream:

  1. Remove the thick and condensed coconut cream from the can (save the liquid to use for something else!) and transfer to a mixing bowl. Using a whisk attachment, beat on medium high speed until soft peaks form. If you’d prefer a sweeter and less coconut-y taste, add honey and whip again. Set aside.

Assemble the parfait (instructions per serving):

  1. In a parfait glass/mason jar/wide mouth glass, add 1/4 cup granola. Top with 1/4 cup of coconut whipped cream, and then 1/4 cup pomegranate arils. Repeat one more time and enjoy!

  • Category: Breakfast
  • Method: Bake

Keywords: pomegranate parfait, granola parfait, vegan parfait

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