This is an incredibly delicious, healthy and colorful breakfast! It is patriotic themed, but of course you don’t need the holiday to eat it. You just need your chompers and a spoon and you will be in parfait heaven.
It is hearty. It is filling. It is addictive. Trust me….just go make it.
Layered between whipped coconut cream makes it feel like a dessert. I put the filling in really tall glasses, so this is definitely a wonderfully, filling breakfast….or seriously, a dessert.
I had so much fun doing this food photo shoot. I think the fact that my favorite color red was bursting everywhere got me kind of excited. I got the idea for this after seeing these adorable little flags at my grocery store.
I cut the tips off of some strawberries to insert the little flags in and make them festive. My daughter got a kick out of this photo shoot and was in love with the flags.
I’m telling you, this is the perfect parfait. Here is why:
Layers of…
Cinnamon granola
Coconut whipped cream
Blueberries
Raspberries
Then, repeat. Garnish on top with a cut tip (flipped over) of a strawberry, to insert the flag in (optional) which is really fun and festive for the kiddos….or um, the adults! I completed it with a good sprinkling of cinnamon and extra pecans around the ring of the glass.
Don’t you think it’s more fun to eat festive recipes?? Is it just me? When they are so pretty, it is even more tasty and fun to eat. These 4th of July Granola Parfaits will wow your guests and friends. My parents flipped over them!
OTHER OIL-FREE VEGAN GRANOLA RECIPES
- Apple Pie Granola
- Butter-licious Granola
- Nut-free Double Chocolate Molasses Granola
- 12 Oil-free Granola Recipes
4th Of July Granola Parfaits
Ingredients
5 Ingredient Cinnamon Granola
- 2 cups old fashioned gluten-free oats
- 1 tablespoon cinnamon
- 1 cup chopped pecans
- 1/2 cup syrup
- 1/4 cup almond butter
Fruit
- 1 1/2 cups fresh blueberries
- 1 1/2 cups fresh raspberries
- 2 13.5 cans of full fat canned coconut cream (placed in fridge overnight, I highly recommend Thai Kitchen as it is always thick and creamy and works best)
NOTE
- For the coconut cream, I chose to whip mine so it was extra fluffy and had volume in the parfaits. You can skip this step and just scoop the thickened cream from the top of the can instead, if you rather. However, I did find by whipping it, I was able to fill up my glasses more. Also, I didn't add any sweetener, as the cinnamon and berries were plenty sweet and I wanted to keep it healthy.
Instructions
- Make sure your cans of coconut milk are the full fat kind and have sat in the fridge overnight, so the cream will have separated at the top of the can. Once that has been done, get ready to prepare your granola. Line a large sheet pan with parchment paper and preheat an oven to 325 degrees.
- Add the oats, cinnamon and chopped pecans to a medium bowl and stir well. In a separate cup, combine the syrup and almond butter. Add to the dry ingredients and stir really well with a spoon until it all comes together and is sticky.
- Spread out onto the prepared pan evenly, about 1/2 inch thick. Bake for 15 minutes. Remove the pan, stir around the granola well so it can cook evenly. Place back in the oven for about 10 more minutes until very golden brown. Let cool for 10 minutes to crisp up.
- Meanwhile, remove your coconut milk cans from the fridge. Carefully scoop out only the cream out of each can and add it to a large bowl. Once you get to the water, stop scooping. You should get about 1 1/2 cups of coconut cream. Whip the cream on high with an electric hand mixer for 5-10 minutes, or until lighter and fluffier. I did not add any sweetener. I found the subtle, nuetral cream was the perfect backdrop to the sweet berries and granola.
- Begin to layer your serving glasses. Start by layering the granola on the bottom, followed by a couple of spoonfuls of the coconut cream (either whipped or straight from the can), blueberries and raspberries. Repeat. Top with one more dollop of the cream and a strawberry tip (optional), sprinkled cinnamon and extra pecans. If wanting to decorate it as I have, just insert a flag into the strawberry tip. Keep in mind, the layering may vary depending on the size glasses you use. It will be delicious no matter what! These will keep fresh in the fridge up to 2 days.
Notes
Oh, this looks and sounds so amazing. I can’t wait to try this out this weekend. Thanks for sharing. Pinning!
Thank you so much Tricia! I appreciate that!
These were incredible! I added a bit of vanilla bean powder to the cream and it was perfect.
Awesome Melinda! Thank you so much for making them and providing feedback and the vanilla powder sounds amazing! I need to get my hands on some of that 🙂
I made your tasty beauties & being a Belgian & not an American, i loved it so much! I also liked it on Facebook! 🙂
Happy 4th of July!
Happy Independence day:!!!! 🙂 xxx
These look so good!!
Thank you Claudia, they are really delicious!
These parfaits should be sold all around the US for your holiday, they are iconic 😀
Cheers
Choc Chip Uru
Omg!! We devoured this!! Perfect for hott days. It was so hott to cook so whipped this up and Yummy! Like a symphony in my mouth! Making this again asap!!!
What amazing pictures – I love this dessert and the imagery! I could Canadianize it by taking out the blueberries and leaving it red and white for Canada Day July 1st! (Love the image with the little one picking up the glass)
Thank you so much Cindy!! They taste even better than they look, I promise!!! I made some for a couple of family members who had never even seen or heard of a parfait and they were blown away and are now going to make them as little gifts for their neighbors. They keep well for a couple of days too in the fridge. Let me know if you make them please and I LOVE how you said you will Canadianize them, I laughed out loud, so cute! 🙂
omg these look like heaven! Beautiful photos! I love your blog! 🙂
Thank you so much!! That means so much to me!
The flags really take these photos to the next level, SO cute!! Gorgeous presentation, and these look SO tasty!
Awww thanks girl!!
These parfaits look like the epitome of summer! I’ve been on a huge berry kick lately and the coconut cream sounds heavenly too. I’m also a big fan of the cute little flags. I love the 4th!
Thanks so much Melanie! I loved the little flags too!
Those are beautiful and so perfect for the 4th of July, I love your granola!
Thanks Suzanne!
These look fantastic! The presentation is adorable and I’m totally in love with those last pics with your little daughter in them 🙂
I feel like you guys stateside have so many more national holidays than us. Obviously the 4th is the big one but we don’t seem to have anything 🙁
Thank you so much Ema! I loved how they turned out too, she just makes it all so much fun! Oh, that’s such a bummer about the holidays!! Boooo!
The 4th of July will be just a normal cold day here in Sydney 🙁 But if I make a fabulous breakfast like this one, I’m sure I’ll feel closer to you and to the american summer :)!
Where did you find the old-fashioned gluten free oats?!?! Could you please tell me the brand so I can try to see if they have them here?
Your little daughter is so cute!!! I’m sure she loved the flag, but she loved your dessert more :)!
I wish you a lovely day and a wonderful 4th of July Brandi! :*
Thank you so much Ema!! I actually buy Bob’s Red Mill Gluten-free oats at my local grocery store. I think most stores sell them, I hope that helps! If not local, you can always order online 🙂
Oh my goodness. ..those last pics are just precious Brandi ♡
I’m such a fool for pecans and fresh fruit. Adding in the granola and whipped cream just puts it over the top. Pinning!
Thank you so much Angela! Yes, Olivia makes the photos that much more lovely 😉
What a splendid and delicious way to start off the holiday – or any morning :-). Love how these look in those tall glasses.
Thanks so much Annie, they are really tall so one parfait is more like 2 servings, haha!
Your photos and recipes are so beautiful! This looks just irresistible 🙂
You are so sweet, thank you Marianne!! I was so worried because it was incredibly gloomy and cloudy and dark out, so I was concerned how they would turn out, but I worked my angles to my best with what little light I had. 🙂