Coconut & Blueberry Quinoa Parfait

I don't have time to make breakfast in the morning and too often do I go without breakfast and end up eating at noon or later. This I know is not good for me and I am putting my body under stress.

This recipe made enough to let me share with my friends and boyfriend and still have leftovers!! I purchased blueberries in pints from the local farmer's market and I decided to add some strawberries for a little extra fruit punch! :)


This was inspired by Pinterest
(http://www.howsweeteats.com/2012/07/roasted-blueberry-coconut-quinoa-parfaits-with-coconut-granola/)!


The recipe:

2 pints organic blueberries (I could've used another pint because I found it would've added needed moisture)
1 pint organic strawberries
1 1/4 cup organic uncooked quinoa, washed
1/4 cup organic almond meal
1/2 cup organic creamed coconut
1 1/2 cup almond milk, unsweetened
1/2 cup organic coconut shreds, unsweetened
a pinch of sea salt
1 teaspoon lemon juice (if you don't have fresh, I like Lakewood Organic Pure Lemon Juice)

Easy to Make Granola:

1 cup organic rolled oats, thick
1 cup organic coconut shreds, unsweetened
2 tablespoons organic cane sugar
1/4 teaspoon organic cinnamon
a pinch of sea salt
3 tablespoons organic creamed coconut
3 tablespoons agave nectar (I think next time I'll do 1/2-1/2 on honey and agave)
1 teaspoon organic vanilla extract

Directions: Preheat oven to 350 degrees F

For Parfaits:

Place blueberries in a nonstick pan and mix in a pinch of salt and 1 tsp lemon juice. Place in the oven and roast for about 20 minutes, or until the berries start to burst.

For Granola:
In a large bowl, combine oats, creamed coconut, sugar, cinnamon, and salt. With the creamed coconut, you can place bag in a bowl and microwave for 30 seconds. Add melted coconut to the oats, along with honey and vanilla (I will add a little peanut or almond butter next time, I think it would be a good added flavor) and stir thoroughly until moistened. Spread on a baking sheet and bake for 20-25 minutes, toss every 5 minutes to get a crumble going.

*If you prepare granola and blueberries, you can bake them together with the granola on the top rack.

While the Blueberries and granola doing their thing in the oven, add quinoa, creamed coconut, almond milk, and a pinch of sea salt into a saucepan. Bring ingredients to a boil, then reduce heat. Cover and allow to simmer for 15 minutes. Fluff with fork or wooden spoon.

Layer the ingredients. For the yogurt, I used Siggi's or Stoneyfield greek yogurt. Eat and enjoy!