When I made this granola mix, it was by a total accident- but I couldn't have planned it any better! If you were a fan of the texture of Grape Nuts cereal, this will definitely hit the spot for you!
This granola base can be eaten just as is, as a cereal, or layered in these cute little parfaits for the perfect healthy bite size treat!
I used 4 oz serving vessels and this yielded 14 for me
Ingredients:
Almond Granola:
14 oz dry roasted almonds
1/2 cup granulated sugar substitute (I used Pyure)
2 tablespoons cinnamon
1 teaspoon vanilla extract
Coconut Cream Layer:
1 can refrigerated unsweetened coconut cream (13.66 oz)
1 teaspoon vanilla extract
28 Fresh raspberries for layering
Directions:
Submerge whole almonds in water and let them soak for 24 hours at room temperateure.
Drain off the water and pulse in a food processor until they look finely "diced"
Remove and lay out on paper towels to soak up excess moisture for 3 hours.
Place the almonds in a bowl and mix with the sweetener, cinnamon, and vanilla.
Preheat your oven to 200 degrees Farenheit.
Lay the granola mixture out on a sheet pan evenly spaced apart and bake for 3 hours to slowly dry out the nuts. Remove and allow to cool.
For the coconut cream layer, mix the coconut cream (refrigerated part only, not the water that separates) in a bowl with the vanilla extract. You may choose to add sweetener if you like, I did not include it as the vanilla sweetens it up nicely on its own.
Layer a raspberry in the bottom of your 4 oz parfait serving cups, top with granola, coconut cream, and repeat layers.
Keep refrigerated until ready to serve.
