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Mini Vanilla Bean Yoghurt Parfaits with Fresh Berries and Allspice Infused Granola - Inspired by Circa Home's Vanilla Bean & Allspice fragrance

A perfectly light and delicious start to the day!
5 from 1 vote
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Course: Christmas, Dessert
Cuisine: Christmas, dessert
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

  • For the granola:
  • 4 cups (360g) rolled oats
  • 1/3 cup (70g) melted coconut oil
  • 1/4 cup (85g) honey
  • 1/3 cup (65g) packed brown sugar
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 tbs vanilla extract
  • 1/2 cup dried cranberries
  • 1 X 600g container of good-quality thick vanilla bean yoghurt
  • 250 g fresh strawberries chopped
  • 125 g fresh blueberries
  • 125 g fresh raspberries
  • 50 g pistachios crushed
  • honey to drizzle

Instructions

  • Preheat oven to 150 degrees celsius.
  • Grease and line a 30X20cm slice tray with baking paper.
  • Place the rolled oats into a bowl and set aside.
  • Place the coconut oil and honey into a microwavable safe bowl.
  • Heat for 30 seconds.
  • Add the brown sugar and stir to combine.
  • Heat for a further 30 seconds.
  • Add the cinnamon, allspice, salt and vanilla and stir.
  • Pour the liquid over the rolled oats and stir to combine.
  • Place the granola mixture into the prepared tin and bake for 30 minutes or until lightly golden brown.
  • During the cooking time, remove the mixture every 10 minutes and stir well.
  • With 5 minutes cooking time remaining, add the dried cranberries and stir to combine.
  • Remove the granola from the oven and set aside to cool completely. As it sets, it will harden up.
  • Break the granola into clusters.
  • The granola can be kept in an airtight container in the fridge for up to 4 weeks.
  • To assemble the parfaits, place a 100g of vanilla bean yoghurt into the bottom of each serving glass and top 1/2 cup of granola. Sprinkle over chopped fresh berries and crushed pistachios. Drizzle with a little honey.