Strawberry Rhubarb Parfaits with Vanilla Almond Granola
- Prep Time: (excluding cooling time and overnight wait) : 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6-7 small parfaits
These Strawbery Rhubarb Parfaits with Vanilla Almond Granola are perfect for a fresh and flavorful breakfast or dessert.
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Ingredients:
For the Granola
1 box Simple Mills Vanilla Cake Mix
1 cup whole almonds
1/2 cup slivered almonds
1 cup gluten-free certified old fashioned oats
1/4 tsp sea salt
1/3 cup coconut oil
1/4 cup maple syrup
For the Strawberry-Rhubarb Compote
1 cup fresh or frozen strawberries
1 cup fresh or frozen rhubarb
1/4 cup maple syrup
For the Chia Pudding
2 1/4 cup unsweetened almond milk
1/2 cup chia seeds
1 vanilla bean, scraped
1 tbsp raw honey (optional)Instructions:
For the Granola
PREHEAT oven to 325ºF and line a large baking sheet with parchment paper.
ADD Simple Mills Vanilla Cake Mix, almonds, oats, and sea salt to a large bowl. Combine using a large spoon.
MELT coconut oil with maple syrup in a small saucepan over medium heat. Pour over the dry ingredients. Mix until well incorporated.
TRANSFER to prepared baking sheet and arrange in a uniform layer.
BAKE 20-25 minutes or until browning.
For the Strawberry-Rhubarb Compote
ADD all ingredients into a medium saucepan and heat over high heat, stirring occasionally. Once boiling,decrease the heat to medium-low and cook for 10 minutes.
TAKE off the heat and let cool completely.
BLEND using an immersion blender or a high speed blender (Optional step).
For the Chia Seed Pudding
ADD all of the ingredients into an airtight container. Close the lid and shake until well mixed.
REFRIGERATE overnight.
ASSEMBLE by starting with a layer of compote, followed by a layer of chia pudding and topping with the vanilla almond granola.