Blueberry & Peach Parfaits – filled with layers of coconut whipped cream, grain free cinnamon granola, and fresh summer fruit. Paleo & Vegan
Question: Would you consider these blueberry & peach parfaits a breakfast or a dessert?
I mean…it’s layered with granola and fruit which screams breakfast. But then it feels way too indulgent to be anything but a dessert? Then again donuts and pancakes always feel too sweet for me in the morning and that’s a definitely a thing. Who makes the rules on this?
Though I suppose if we can get away with breakfast pizza anything goes.
I think my real issue here is that I eat my day backwards. I like to start off my days with salad, drink coffee halfway through and then end with oatmeal.
But enough of that tangent because I know no one cares what I eat. We’ve got some peach parfaits to make!
about this recipe
It’s officially peach season and I am loving it. Last year Mike was on a low FODMAP diet which unfortunately meant that fruits like peaches and watermelon were off limits. Now that he’s successfully reintroduced FODMAPs back into his diet we’re taking full advantage of enjoying some of our favorite seasonal produce – starting with these peaches!
This parfait is incredibly easy to throw together and customizable to your personal preference. I used my grain free granola recipe here just substituting sunflower seeds for macadamia nuts and leaving out the chocolate chips, but you can also use whatever granola you like in its place.
I wanted to keep this recipe dairy free for Mike so I decided to use coconut cream instead of yogurt. If you’re alright with dairy feel free to use greek yogurt instead.
Once you’ve got your granola ready it’s simply a matter of whipping up some coconut cream and prepping your fruit.
Breakfast. Snack. Dinner. Whenever – just enjoy!
Don’t forget to use the hashtag #asaucykitchen on instagram if you try these peach parfaits – I love seeing what you make! You can also post your pictures to my facebook page if you feel like sharing!
- 1 can full fat coconut milk, kept in the refrigerator overnight for for 8 hours
- 1/2 teaspoon vanilla extract, optional
- 1/2 tablespoon maple syrup or honey, optional
- 2 peaches, cut into slices
- 1 cup blueberries
- 1/2 cup grain free granola or granola of your choice
- To make the coconut whipped cream open the can of coconut milk from the bottom. The water and cream will have separated. You can throw the water out or save to add to smoothies later. Once you've removed all the water scoop out the cream and add it to a small glass or metal bowl (something cold). Using a stand or hand held mixer beat the coconut cream on high for a minute or two until the cream has thickened. Once it's thickened you can now add the vanilla extract and maple if you want to tone down the coconut flavor. Beat again on high for another minute until full incorporated.
- To assemble the parfaits, add a spoonful or two of the coconut cream to the bottom of your glasses. Add a layer of fruit to the coconut and then top with your granola. Repeat this process once more and you're set!
- If you're not going to eat these right away store them in the fridge until you're ready. These are also great as a make ahead breakfast. Store in an air tight jar for a grab and go breakfast on busy mornings.
Makes 2-3 parfaits depending on the size of your serving glasses/jars
Amount Per Serving:Calories: 480 Saturated Fat: 28g Sodium: 27mg Carbohydrates: 40g Fiber: 6g Sugar: 24g Protein: 6g
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