Peachy Mango Madness Yogurt Parfait with Coconut-Lime Granola

Peachy Mango Madness Yogurt Parfait with Coconut-Lime Granola

A bright, no-bake layered parfait that highlights the sweet peach and tropical mango flavors of Coo Moo Jams Peachy Mango Madness. Creamy Greek yogurt, crunchy coconut-lime granola, and a spoonful of the jam create a balanced breakfast or light dessert that looks as good as it tastes.

Ingredients

• 1 cup rolled oats
• 1/3 cup unsweetened shredded coconut
• 1/4 cup sliced almonds
• 2 tablespoons chia seeds
• 2 tablespoons brown sugar or coconut sugar
• 1/4 teaspoon fine sea salt
• 2 tablespoons coconut oil, melted
• 2 tablespoons honey or maple syrup
• 1 teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice
• 2 cups plain Greek yogurt (whole-milk or 2% for creaminess)
• 1/2 cup vanilla yogurt or 1 teaspoon vanilla extract mixed into part of the Greek yogurt
• 1/2 cup Peachy Mango Madness (Coo Moo Jams)
• 1 large ripe peach, thinly sliced (about 1 cup)
• 1/2 cup fresh mango cubes
• Fresh mint leaves for garnish

Instructions

1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. Make the coconut-lime granola: In a mixing bowl combine the rolled oats, shredded coconut, sliced almonds, chia seeds, brown sugar, and sea salt. Stir to combine.
3. Whisk together the melted coconut oil, honey (or maple syrup), lime zest, and lime juice. Pour the wet mixture over the dry ingredients and toss until everything is evenly coated.
4. Spread the granola mixture into an even layer on the prepared baking sheet. Bake for 12 to 16 minutes, stirring once halfway through, until golden and fragrant. Keep a close eye near the end to prevent burning. Remove from oven and let cool completely; the granola will crisp as it cools.
5. While the granola cools, prepare yogurt layers: If using vanilla extract, stir it into 1/2 cup of the Greek yogurt to make a slightly sweeter layer. Reserve the remaining plain Greek yogurt as a tangy layer.
6. Prepare the fruit: Thinly slice the peach and cube the mango. Toss together gently to combine and set aside a few slices for garnish.
7. Assemble the parfaits: Use 4 short glasses or jars. Spoon 2 tablespoons of plain Greek yogurt into each glass and spread into an even layer. Add 1 tablespoon of Peachy Mango Madness spread and gently swirl it into the yogurt with the back of a spoon for a marbled effect.
8. Add 2 tablespoons of coconut-lime granola on top of the jam layer. Next, add a layer of the vanilla-flavored Greek yogurt (about 2 tablespoons) and top with a few peach slices and mango cubes.
9. Spoon another 1 tablespoon of Peachy Mango Madness on top of the fruit layer and gently swirl. Finish with a final sprinkle of granola (1 to 2 tablespoons), a couple of fruit pieces, and a small mint leaf.
10. Serve immediately for crunch, or refrigerate up to 2 hours if you prefer slightly softened granola. If making ahead for longer storage, store granola separately and assemble just before serving.

Creative Use of Peachy Mango Madness

Instead of simply layering jam, swirl Peachy Mango Madness into the yogurt to create pretty marbling and pockets of concentrated peach-mango flavor. You can also warm 2 tablespoons of the jam with 1 teaspoon lime juice and drizzle over the finished parfait for added gloss and brightness.

Notes

• To make this vegan, substitute coconut yogurt and use maple syrup instead of honey.
• If you like more tang, substitute part of the Greek yogurt with strained kefir for a drinkable parfait variation.
• Granola stores in an airtight container at room temperature for up to 1 week.