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.
Preheat oven to 300°F and prepare a baking sheet with nonstick silicone mats or parchment paper. Spray with nonstick spray and set aside.
In a small microwavable bowl, combine coconut oil and honey/maple syrup and heat for 30 seconds. Stir to combine.
2 tablespoons coconut oil, 2 tablespoons honey or maple syrup
In a large bowl, combine the coconut oil mixture and oats and stir to combine.
1 cup old fashioned oats
Pour onto baking sheet and spread in an even layer.
Bake for 25-30 minutes, or until granola has started to turn a golden brown. Remove from oven and let cool on baking sheet.
Once granola has cooled, transfer to a bowl and toss with chocolate to combine. Set aside.
1/3 cup dark chocolate
Coconut Whipped Cream
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.
1 can coconut milk, 1/2 tablespoon honey
Assemble the parfait (instructions per serving):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!