Orasella’s cocktail glasses experience mid-winter depression in dry January. So, we have to put them to use in creative ways. Today, friends, you’re experiencing one of my favorite ways to use up the last of your cherry jar with a brunch that feels decadent, yet, is surprisingly protein packed. It doesn’t last long in our home. Bon Appétit!
Orasella’s Coconut Granola Breakfast Parfaits
Serves 1 with plenty of granola left over for weekly breakfasts
1/2 cup good quality greek yogurt (like Ellenos)
1/4c almond butter (Jem Organics Cinnamon Maca Almond Butter is heavenly)
1.5oz Orasella cherry syrup (or more if you like it on the sweeter side)
1/4c of coconut pecan granola*
Orasella cherries to garnish
*Coconut Pecan Granola
Adapted from Megan Gordon’s Whole Grain Mornings
3c rolled oats
2 1/2c pecans
1 1/2t kosher salt
1/4t ground cinnamon
1/2t ground cardamom
1/2c coconut oil
1/2c pure maple syrup
1t vanilla extract
1c coconut flakes
Preheat the oven to 350 degrees Fahrenheit. Line a 13 by 18-inch baking sheet with parchment paper or a silicone mat.
Mix the oats, pecans, salt, cinnamon and cardamom together in a large bowl. Stir to combine. Heat the coconut oil briefly in the microwave to a liquid state. Add the coconut oil, maple syrup and vanilla to the oat mixture and stir again to fully combine.
Turn the granola out onto the prepared pan spreading into an even layer. Bake 20 minutes. Take pan out and stir the granola to prevent burning. Add the coconut flakes at this point. Bake another 15-20 minutes until granola is golden brown.
Remove from oven and let granola cool completely on the pan. Store in an airtight container at room temperature for up to 3 weeks.