This deliciously layered dessert is perfect for anytime of day. But we especially enjoy making it for breakfast on the weekend.
It's also packed with protein, Vitamin C from the strawberries and bananas. Plus a good dose of manganese and potassium from the bananas.
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Strawberry Banana Granola Parfaits
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
6 large dates (pitted)
3 Tablespoons natural almond butter
3 Tablespoons honey
2 Tablespoons coconut oil (melted)
1 teaspoon real vanilla extract
1 cup rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup raw almonds (roughly chopped)
2 Tablespoons sunflower seeds
2 cups plain Greek yogurt
2 large bananas (sliced)
1 cup fresh strawberries (sliced)
Instructions
- Preheat oven to 350°F and line an 8 x 8-inch baking pan with a piece of parchment paper, leaving a bit of overlap on the sides.
- In a high-powered blender or a food processor, combine the pitted dates, almond butter, honey, coconut oil, and vanilla extract. Blend until the mixture is smooth and creamy.
- Transfer the date mixture into a large mixing bowl and add the oats, cinnamon, salt, almonds, and sunflower seeds. Mix until well combined and the oats and nuts are nicely coated.
- Transfer the granola mixture to the prepared baking dish and pat down into an even layer. Place in the pre-heated oven and bake until lightly golden brown and toasted on top, approximately 20 minutes.
- Remove from oven and cool to room temperature. Granola will crumble as you remove it from the pan, with some larger chunks.
- To serve, alternate layers of Greek yogurt, granola, sliced bananas, and fresh strawberries in 4 parfait dishes or mason jars. Enjoy!
2 Comments
I am allergic to strawberries. What other fruit would you suggest?
Hi Norma!
Since the fruit is fresh, you can use whatever you like!
I really enjoy this with raspberries. But you could use blueberries, blackberries, or diced peaches 🙂