Coconut Mango Parfaits

To start a busy weekend, granola is an easy, nutritious, and tasty breakfast that could double as snack later on. Layered with Welch's Greek Mango Non-fat Yogurt this granola becomes a beautiful and delicious parfait. Make this parfait for your next brunch or weekend breakfast!

Coconut Granola

3 cups rolled oats

1 cup sliced almonds

scant 1 cup shredded sweet coconut

1 tsp raw shelled hemp seed

1/2 cup brown sugar

1/4 cup maple syrup

1/3 cup coconut oil, melted

1 tsp sea salt

Preheat your oven to 250 degrees F.

In a large bowl combine the oats, almonds, shredded coconut, hemp seed, and brown sugar.

In a smaller bowl combine the maple syrup, melted coconut oil, and sea salt. Combine mixtures and spread out onto 2 lipped sheet pans. 

Cook for 1 hour and 15 mins. Stirring every 15 mins. 

For the Parfaits:

2 (5.3 oz) containers of Welch's Mango Greek Yogurt

4 Tablespoons of heavy cream

Coconut Granola

In a medium bowl, mix together yogurt and heavy cream. 

Place a small handful of granola at the bottom of each glass or bowl. Carefully layer the yogurt mixture on top of the granola layer. Repeat the layers, ending with the granola on top.