The perfect combination of fresh, fruity, crunchy and healthy? Clearly: our yoghurt cups with homemade raspberry jam and granola. A quick and easy breakfast when you don't have much time in the morning - but you don't want to miss out on taste at the first meal of the day.
Well layered is the motto! The vegan Wholey Granola made from ancient grains and sweet coconut blossom syrup tastes delicately sweet and wonderfully cinnamony, which is why it harmonizes so wonderfully with creamy coconut yoghurt and fruity raspberries. Extraplus: The granola scores with 7 grams of fiber per 100 grams and ensures a healthy and conscious start to the day. Bon appetit!
Ingredients (for 2 parfaits)
- 150 g frozen raspberries
- ½ tsp ground vanilla
- 2 tablespoons of agave syrup
- 1.5 tbsp chia seeds
- 400 g coconut yoghurt (or other plant-based yoghurt alternative of your choice)
- 100 g Wholey Granola Original
- fresh raspberries
- 2 TL coconut flakes
- fresh mint
preparation
- For the raspberry jam: Heat raspberries in a small saucepan, stirring, until thawed. Mash the berries with a fork as desired to create a smooth or chunky chia jam. Turn off the heat and stir in the ground vanilla, agave syrup and chia seeds until everything is well mixed. Remove the pot from the heat, let the jam cool for 10 minutes, then stir again.
- Prepare two serving glasses for the parfaits. In each glass, alternate a layer of granola, followed by a few tablespoons of yogurt and raspberry jam. Repeat the process until everything is used up. Garnish parfaits with fresh berries, coconut flakes and fresh mint. It is best to serve immediately or alternatively keep in the fridge for a few hours.
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