Strawberry Hibiscus Parfait

Featured Product: Nancy’s Oatmilk Non-Dairy Strawberry Hibiscus Yogurt

Ingredients

• 4 (5.3 oz.) Pkgs Nancy’s Strawberry Hibiscus Oatmilk Non-Dairy Yogurt

Strawberry Compote

• ½ C. Apple Juice
• 2 Tbsp. Fresh Lemon Zest
• ¼ C. Fresh Lemon Juice
• 2 C. Strawberries, fresh or frozen
• ¼ tsp. Salt

Nuts and Seeds Granola

• 2 Tbsp. Grape Seed Oil or Coconut Oil
• 2 Tbsp. Maple Syrup
• 2 Tbsp. Brown Sugar
• ½ tsp. Vanilla Extract
• ½ tsp. Cinnamon
• ¼ tsp. Salt
• ½ C. Toasted Coconut Shavings
• ½ C. Pepitas
• ½ C. Sunflower Seeds
• ¼ C. Sesame Seeds
• ¾ C. Pecans
• ¾ C. Cashews
• ¾ C. Dark Chocolate Chunks or Chips

Directions

Strawberry Compote

1. In a small saucepan, combine the apple juice, lemon zest and juice. Bring to a low boil over medium heat.
2. Add the berries and return to a boil. Season with salt, reduce the heat and simmer for 5 minutes.
3. Turn off the heat and allow the mixture to rest for 30 minutes at room temperature.

Granola

1. Preheat the oven to 325 degrees and prepare a baking sheet with parchment paper.
2. In a large bowl, whisk together the oil, syrup, sugar, vanilla, cinnamon, and salt before incorporating the coconut, seeds, and nuts.
3. Pout the granola mixture onto the prepared baking sheet and spread the mixture evenly. Bake for 15 minutes, until brown and crisped.
4. Turn the granola onto a rack and allow it to cool completely.
5. Break the granola into small pieces as needed and toss with dark chocolate chunks or chips.
6. In small dessert cups, layer four parfaits with Nancy’s Oatmilk Non-Dairy Yogurt, strawberry compote, and seeded granola.