Yogurt Parfait with Quinoa Granola

• Course Breakfast, Grab & Go
• Cuisine Kid Friendly, Mother's Day

Prep time

Cook time

Servings

Ingredients

• 2 Cups Quinoa flakes
• 1/2 Cup Nuts chopped, pecans, walnuts, hazelnuts, etc.
• 1/4 Cup Hodgson Mill Milled Flaxseed
• 2 Teaspoons Cinnamon ground
• 1/2 Cup maple syrup
• 2 Tablespoons Coconut Oil melted
• 2 Tablespoons Vanilla Extract
• 1/2 Cup Dried Fruit blueberries, cranberries, chopped cherries etc.
• yogurt unsweetened, or dairy-free alternative

Instructions

1. Preheat oven to 325° F. Line large rimmed baking sheet with parchment paper or foil.
2. In a large bowl, combine quinoa flakes, nuts, flaxseed and cinnamon.
3. In a medium bowl, whisk together maple syrup, coconut oil, and vanilla extract until well blended.
4. Add the maple mixture to the quinoa mixture and stir until well-coated.
5. Spread mixture in a single layer on prepared baking sheet. Bake in preheated oven for 22-27 minutes or until golden brown.
6. Let cool completely on pan.
7. Transfer granola to an airtight container and stir in dried fruit. Store at room temperature for up to 2 weeks.
8. Alternate layers of unsweetened yogurt or non-dairy alternative and quinoa granola in a large cup.
9. Top with fresh sliced fruit, grab a spoon, and enjoy!