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Yogurt Parfait and Granola Bowl

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast



  • 3 cups gluten free rolled oats
  • 1 cup raw whole almonds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup raw sunflower seeds
  • 1 cup raisins
  • 1/2 cup hemp hearts
  • 4 tbsp almond butter
  • 2 tbsp coconut oil
  • 1/4 cup raw honey
  • 1/4 tsp sea salt
  • 1 tsp cinnamon


  • 1/2 cup sheep yogurt
  • Mango sliced into bite size pieces
  • Strawberries sliced into bite size pieces
  • Kiwi sliced into bite size pieces


  • Pre-heat oven to 350F
  • In a large bowl mix together, oats, almonds, sunflower seeds, coconut, sea salt, and cinnamon. Set aside.
  • Next, in a saucepan on low-medium heat combine almond butter, coconut oil, and honey, and bring to a slight simmer while stirring constantly until the mixture has thickened slightly (about 30-60 sec). Remember to keep stirring as this prevents the mixture from burning!
  • Take half of the caramel mixture you created in step 2 and fold it into your oat mixture until well combined. Then, fold in the second half of your caramel mixture until fully combined.
  • Spread granola on a parchment lined cookie sheet and pop into the oven to bake for 30-40 minutes until slightly golden, tossing half way through.
  • Allow granola to cool for 10-15 minutes. Then, transfer the granola back into the large bowl, folding in the raisins and Hemp Hearts.
  • Once the granola is cool, add your chosen yogurt to a bowl and sprinkle the granola on top.
  • Top with your choice of chopped up fruit and enjoy!