What do we have here? Oh... just all the delicious layers of chai spiced grain-free granola + chia pudding + roasted cinnamon-y sweet potatoes + almond butter + roasted pear + seeds + pomegranates! Fall goodness to the max!
This parfait does have several layers to it and different components that need to be prepped at different times. What I like about it though is that I didn’t set out planning to make this parfait the way that it appears here, it happened from leftover bits of this and bits of that. I knew sweet potatoes can go with sweet things, and I was right! Go crazy with the toppings of your choice!
What or who gives you JOY?! Whether it's painting, your kids or fur babies, public speaking, or for me - running and being creative, it's the thing we need when life gets busy, stressful, or overwhelming. The key is that joy is not necessarily happiness, which is largely based on circumstances, but rather a choice, something that comes on regardless of what life throws at us. Encourage you to tap into that today, even if it's only for a couple minutes!
CHAI-SPICED CHIA PUDDING PARFAIT WITH SWEET POTATOES AND GRANOLA
Makes 4 cups/1 L of granola, and 4 servings of coconut chia pudding // Vegan, Paleo, Refined Sugar-Free, No Sugar Added, Gluten Free, Dairy Free
1 can (14oz or 400ml) light or full fat coconut milk
1/4 cup + 1 Tbs (63g) chia seeds
1/2 (2.5ml) tsp vanilla
1 Tbs (15ml) maple syrup (optional!)
1 small-medium sweet potato (about 1/2 a pound) - peeled (optional)
1/2 Tbs (7.5ml) avocado oil, or favourite cooking oil
1 tsp cinnamon
pinch of salt
Follow my recipe for Chia Spiced Grain-Free Granola
Other optional toppings:
Roasted or fresh pear slice
Coconut chia pudding: Prepare the pudding the night before you want to eat it. In a small-medium glass bowl, whisk together coconut milk, chia seeds, vanilla, and maple syrup if using. Cover and put in fridge overnight or for at least 3 hours. Stir before use.
Potatoes: Preheat oven to 400F. Line baking sheet with parchment paper. Chop potato into 1-inch cubes and spread out on tray. Drizzle with oil and toss to coat. Sprinkle with cinnamon and a pinch of salt. Place on centre rack of oven and cook for 30-40min or until tender. You can toss half way through.
Granola: Preheat oven to 300°F / 150°C. Line a large baking sheet with parchment paper for easy clean up!
Chop almonds/pumpkin seeds with a sharp knife or add them to your food processor and pulse to roughly chop. Add sunflower seeds and pulse to chop, until all nuts and seeds are about the same size.
Pour the chopped nuts and seeds into a large mixing bowl. Add the coconut, chia seeds, cinnamon, ginger, cardamom, pepper, & salt. Pour in the melted coconut oil, coconut butter, vanilla extract, and maple syrup (if using). Mix well to coat. Spread the mixture out evenly onto the lined baking sheet.
Bake for 30 minutes, stirring a couple times at the 15-minute mark. The granola is ready when it is golden and fragrant. It will crisp up even more as it cools outside the oven.
Once granola is fully cooled store in an airtight glass container at room temperature for up to one month.
Putting the parfait together: Make sure to stir chia pudding. Scoop granola into the bottom of glasses, top with sweet potato cubes, stirred coconut chia pudding, and other optional toppings like almond butter, pear slices, pumpkin seeds and pomegranete seeds.
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!
* Granola recipe inspired by My New Roots