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Coconut Granola & Carrot Cake Smoothie Parfaits | yestoyolks.com

Coconut Granola & Carrot Cake Smoothie Parfaits


  • Yield: 4 parfaits (with extra granola) 1x
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Ingredients

For the Coconut Granola:

  • 2 cups old-fashioned oats (use gluten-free oats, if desired)
  • 1 cup shredded sweetened coconut
  • ⅓ cup slivered almonds
  • ⅓ cup pepitas
  • 2 tablespoons ground flaxseed
  • 1 teaspoon cinnamon
  • ½ teaspoon fine salt
  • ¼ cup coconut oil
  • ½ cup honey (or maple syrup)
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla bean paste (or extract)

For the Smoothie:

  • 1 cup shredded or grated carrots
  • 1 frozen banana (peel and slice before freezing)
  • ½ cup coconut milk yogurt
  • 1 teaspoon vanilla bean paste (or extract)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon honey or agave nectar (or sweetener of choice)
  • 1 tablespoon chia seeds, ground flaxseed, or hemp hearts (or a combo of these!)
  • 1 cup canned coconut milk (well mixed so solids and liquids are combined)
  • Ice

For the Whipped Yogurt Topping:

  • ¼ cup coconut milk yogurt
  • 2 teaspoons honey or agave (or sweetener of choice)
  • Splash of coconut milk
  • Toasted nuts or additional spices, for garnish

Instructions

For the Coconut Granola:

  1. Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine oats, coconut, almonds, pepitas, cinnamon, and salt.
  3. In a small saucepan over medium-low heat, whisk together the coconut oil, honey, brown sugar, and vanilla bean paste/extract. Whisk until the coconut oil is melted and the mixture is combined. Remove from heat and then pour over the dry ingredients. Toss well to combine.
  4. Spread the mixture out on the prepared baking sheet in an even layer. Bake for 25-35 minutes, stirring every 10 minutes, or until golden brown.
  5. Cool the granola completely and then store in an airtight container.

For the Smoothie:

  1. In a blender, place the carrots, banana, yogurt, vanilla, spices, honey, chia/flax/hemp hearts, and coconut milk. Blend for a minute or so until thick and smooth.
  2. Add in a handful of ice and blend again, adding a little more coconut milk as needed to thin out.
  3. Pour into a glass and top with the whipped yogurt and desired garnishes

For the Whipped Yogurt Topping:

  1. Combine the yogurt, honey, and the coconut milk in a bowl and whisk for a minute or so until fluffy and light. Spoon on top of the smoothie, garnish with spices/nuts, and enjoy!