Amazing granola parfaits

The city I live in is very much a cosmopolitan. It is a sprawling metropolis of glass and steel whose skyline is punctuated by the familiar CN Tower among a showcase of condo and commercial buildings. What I love most about this city is that it has grown into one of the most diverse and dynamic cities in the world. The streets are bustling with people of every colour, ethnicity and religion. Known as “the city of neighbourhoods,” Toronto offers a point of connection for everyone with areas like Little Italy, Chinatown, Greektown, the Financial District and the Fashion District.

Where I fit in is among the city’s thriving vegan community (although we have yet to have a neighbourhood named after us), a diverse crowd of individuals who live up to their values of compassion and wellness. The point of connection for all of us is the Toronto Vegetarian Association, an amazing non-profit organization that works to inspire people through community events like the annual Toronto Vegetarian Food Festival and the Totally Fabulous Vegan Bake-Off.

Amazing Vegan Granola Parfaits | A Dash of Compassion

Yesterday, I met up with TVA’s vegan bake-off organizing team for a lovely potluck brunch to celebrate the success of this year’s event (you can read my recap of this year’s bake-off here). The smorgasbord of food included scrambled tofu, tempeh bacon, avocado, oatmeal bake, potato spinach squares, raspberry lemon muffins, mushroom asparagus tart and green macaroons. Thanks to the lovely Lisa, you can find the recipes for the tart and macaroons here.

Because granola is a favourite among us vegans, I decided to contribute the components for a spring-inspired granola parfait—a bowl of crunchy oat granola with seeds and dried fruit; a scoop of blueberry and apple jam; and topped with a thick vanilla cream made with coconut milk and cashews. It made for a delightful end to a delicious meal. And luckily, our hosts Luke and Drew were able to steal the leftovers in what they coined the Great Granola Heist of 2013.

Amazing Vegan Granola Parfaits | A Dash of Compassion

Completely un-food-related but definitely relevant if you follow this blog, Google Reader is shutting down as of July 1st. If you use Google Reader to follow me or other blogs, be sure you have a replacement lined up (I’ve heard good things about Feedly and Bloglovin’). And remember, you can always subscribe to A Dash of Compassion by email and get new posts emailed directly to you if you prefer!

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Amazing granola parfaits

Yield: 4 to 6 servings



  • 1 1/2 cups rolled oats (use gluten-free if necessary)
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chopped walnuts
  • 2 tbsp hulled sesame seeds
  • 1/3 cup dried apricots, chopped
  • 1/3 cup dates, chopped
  • 1/4 cup pure maple syrup, at room temperature
  • 1 tbsp melted coconut oil
  • 2 tbsp warm water

Vanilla Cream:

  • 1 cup raw cashews, soaked for at least 2 hours
  • 1 (13.5oz) can coconut milk
  • 1/4 cup water (omit if using light coconut milk)
  • 1/4 cup pure maple syrup
  • 1 tsp fresh lemon juice
  • seeds of 1 vanilla bean
  • pinch of sea salt

Blueberry Apple Jam:

  • 2 1/2 cups frozen blueberries
  • 2 medium apples, peeled and cubed
  • 1/4 cup pure maple syrup
  • 1 tsp fresh lemon juice


For the granola:

    1. Mix all dry ingredients in a large bowl.
    2. In a smaller bowl, whisk together wet ingredients. Pour wet mixture into the bowl with the dry ingredients and combine thoroughly.
    3. Spread out granola on dehydrator trays lined with Teflex sheets and dehydrate at 110F for about 4 hours, or until dry. Alternatively, preheat oven to 250F and spread out granola on a large cookie sheet. Bake for about 45 minutes or until lightly browned and dry.

For the vanilla cream:

    1. Blend all ingredients in a high-speed blender until smooth. Transfer to a container and place in the fridge for an hour or more to thicken up.

For the jam:

    1. Combine all ingredients in a large saucepan over medium heat. Bring to a boil and then reduce heat and simmer for 15 minutes. Remove from heat and puree with an immersion blender. Allow to cool and then store in the fridge until ready to use.

To assemble:

  1. Spoon jam in the bottom of serving glasses or bowls, then add granola and top with vanilla cream. And then dig in!


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13 Responses to “Amazing granola parfaits”

  1. veganlisa — March 17, 2013 @ 6:35 pm

    Thank you for sharing! That vanilla cream was incredible. Always lovely to see you Nicole. xo

    • Nicole — March 18, 2013 @ 10:37 am

      Thanks, Lisa! It was lovely seeing you again too. xo

  2. Arminda — March 18, 2013 @ 9:31 am

    Question: what size can of coconut milk? I regularly purchase varying sizes, depending on what I’m using it for.

    This looks fantastic, and I can’t wait to try it!

    • Nicole — March 18, 2013 @ 10:36 am

      Sorry for the oversight, Arminda! I’ve only ever seen one size in the stores I shop at. I use a 13.5oz can of Native Forest Organic coconut milk. Hope you enjoy the recipe!

  3. Treesa — March 18, 2013 @ 3:42 pm

    This would hit the spot right now!

  4. Nicole — March 23, 2013 @ 1:53 pm

    This looks awesome! Just wondering how long the cream will last in the fridge for?

    • Nicole — March 24, 2013 @ 12:39 pm

      Thanks, Nicole! When I made this, it was eaten pretty quickly. But I’m guessing the cream will last up to a week in the fridge.

  5. Lisa @ MidwestVeg — March 25, 2013 @ 7:47 pm

    Those look so good! The vanilla cream especially. I don’t think I’ve ever seen a parfait recipe that didn’t contain yogurt (not really a fan of the stuff). I must try this!

    • Nicole — March 26, 2013 @ 10:46 am

      Thanks, Lisa! Hope you enjoy it.

  6. Tammy lincoln — October 5, 2013 @ 6:28 pm

    I thought with raw food you weren’t suppose to cook the food? Either way the receipt sounds good cant wait to try it!!! Thank you

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