Pistachio-and-Coconut Granola Parfaits (aka Granola with a Halo On)
1 hr 55 min
(includes cooling time)
45 min
4 servings
1 hr 55 min
(includes cooling time)
45 min
4 servings


  • 1/4 cup apple juice
  • 1/4 cup coconut oil, warmed until liquid 
  • 1/4 cup honey 
  • 2 cups rolled oats 
  • 1 cup buckwheat 
  • 1 generous cup roughly chopped almonds, pecans and pistachios (or any nuts of your choice)
  • 1/4 cup desiccated coconut 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon vanilla extract 
  • 1/3 teaspoon ground ginger 
  • Pinch ground nutmeg 
  • Pinch salt 
  • 1/2 cup dried apricots (or figs!), roughly chopped
  • 1/2 cup dried cranberries 
  • 2 cups fresh plum pieces, skin on (alternatively use frozen berries)
  • 1/3 cup warm water or apple juice 
  • 2 tablespoons honey 
  • 1 teaspoon clementine or lemon zest 
  • 1 cup Greek yogurt


For the granola: Preheat the oven to 320 degrees F.

Heat the apple juice, coconut oil and honey together in a small saucepan over a low heat until warmed through. Add the oats, buckwheat, nuts, coconut, cinnamon, vanilla, ginger, nutmeg and salt; mix well to coat. Spread the mixture out on a parchment-lined baking sheet and transfer to the oven. Bake for 20 minutes. Give a stir and check that the granola is evenly distributed, then bake for another 15 to 20 minutes, or until lightly golden.

Remove from the oven, let cool, and then break up the granola. Mix in the dried apricots and cranberries. Set aside 1/3 cup of the granola for the parfaits. Store the remainder in an airtight container for up to 2 weeks; makes 12 servings.

For the parfaits: Add the plums, water and honey to a medium saucepan over medium heat and gently simmer until the plums are soft and easily mashed with a fork. Stir through the zest. Let cool. (The compote can be made up to 5 days ahead and stored in the refrigerator.)

To assemble, divide and layer the ingredients into pretty glasses as follows: yogurt, plum compote, then granola.

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