janet @ the taste space

Chocolate Cherry Granola Parfait with Banana

In Breakfasts, Desserts on August 22, 2012 at 6:32 AM

Doesn’t everything look pretty in a Mason jar?

We don’t have many clear containers in our house, actually. Rob has oodles of beer glasses, but they all have logos on them! Hmmpht… Anyways, as I was saying, things all look better in Mason jars… 😉

I don’t make granola that often, but recently became intrigued by granolas made with pureed fruits instead of gobs of sugar. Rob has willingly become my granola guinea pig. It is all for the better good of granola, right?

This was definitely not your typical granola. Not very sweet and not over-the-top chocolatey, either. The sweetness from the dried cherries and coconut hit your palate one by one as you savour the granola. Its prowess was born once it was paired with creamy yogurt and sweet bananas. I heard horror stories about soy yogurt, but it isn’t so bad!

I used millet again for a nice crunch along with toasted almonds. In this parfait, I tried to separate the granola from the yogurt but it does become a bit messy. It doesn’t travel as nicely as the Salad in a Jar, unfortunately. Oh well, make it fresh and then savour it on a relaxing weekend.

This is my submission to this month’s We Should Cocoa for cherries to this month’s Breakfast Club featuring fruit and to CookEatDelicious-Desserts for chocolate.

Chocolate Cherry Granola Parfait with Banana
Adapted from The Veggie Nook

1 cup rolled oats
1/2 cup dry millet
1/3 cup dried cherries
1/3 cup dried coconut
1/2 cup almonds, chopped
1 ripe banana, mashed (1/2 cup)
1 tbsp agave or your choice of sweetener, to taste
2 tbsp coconut oil, melted (or another oil)
1/3 cup cocoa powder
1 tsp cinnamon
1 tsp vanilla
1 tbsp water (if needed)

For the parfait:

(for each person)
1 banana
1/2 cup non-dairy yogurt

1. Preheat oven to 250F.

2. Meanwhile, in a glass 9×13 container, combine the rolled oats, dry millet, dried cherries, dried coconut, and almonds. In a small jar, combine the mashed banana, agave, coconut oil, cocoa powder, cinnamon, vanilla and any additional water to thin to your desired consistency to evenly spread. Combine the wet ingredients with the dry ingredients and mix to combine.

3. Bake for 45-60 minutes, stirring after 30 minutes, until evenly toasted. Store in an air-tight container (Mason jar!) at room temperature for a week.

4. To serve, create a layer yogurt, top with banana, then granola. Repeat with another layer of yogurt, banana and granola. Enjoy!

Makes 3 cups of granola.

  1. YUM! Love your version of my granola and it does look terribly pretty in that jar 🙂

  2. I love using banana to sweeten and bind granola. I’ll have to add millet the next time I make mine!

  3. Your parfait in a mason jar does look so pretty, and I love the idea of the mashed banana in there!

  4. Ive never really been a granola person although it always does sound so tasty…especially in parfait form!

  5. Sounds like my perfect granola and it does look very pretty in that mason jar. I don’t like it too sweet and certainly don’t want any sugar in my breakfast cereal. The cherries sound like a great addition. Thanks for entering this into WSC.

  6. […] cherries 1/3 cup dried coconut 1/2 cup almonds, chopped 1 ripe banana, mashed (1/2 cup) 1 tbsp maple syrup or your choice of sweetener, to taste 2 tbsp coconut oil, melted 1/3 cup cocoa powder 1 tsp […]

  7. […] Chocolate, Cherry and Granola Parfait with Banana from The Taste Space Chocolate, Cherry and Granola Parfait with […]

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