I am a super minimalist. For this recipe, I took a Pumpkin Maple Pecan Granola…
Tangy rhubarb meets crunchy sweet sunflower seed granola in this epic breakfast yogurt parfait!
Ask and you shall receive.
Even if it’s an accident!
A while back I was thinking about rhubarb (as most people do, I’m sure) and realized I didn’t really know much about acquiring it. Could I buy it from the grocery store, or did I have to grow it myself?
I asked Facebook the question, and even though I was just genuinely curious about whether I could theoretically purchase rhubarb… I was bombarded by offers of free rhubarb.
I honestly wasn’t asking for donations! But, even if you ask accidentally, you don’t turn down free rhubarb!
Rhubarb breakfast parfait… I was so excited to make rhubarb compote and layer with yogurt and granola! My dreams did NOT disappoint! In fact, they were even tastier than I had imagined. Sunflower seeds and rhubarb are like Brussels sprouts and hazelnuts: they’re just made for each other!
why it’s a smart choice
Each part of the parfait is a low sugar option:
- The homemade granola has about 1/2 the sugar compared to store-bought
- Getty Stewart’s recipe for rhubarb compote has 1/3 the sugar compared to every other recipe I found!
- Plain yogurt has NO added sugar. There’s only a little bit of naturally occurring sugar from the milk it’s made from. Choosing plain yogurt reduces sugar to ~1/3 compared to flavoured yogurt!
If you make this recipe, please let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations!
To make the rhubarb parfaits, layer the following in a glass or mason jar:
- plain yogurt
- low sugar rhubarb compote (recipe found here)
- sunflower seed granola (recipe below)
sunflower seed granola
- 4 cups old fashioned oats
- 1 cup sunflower seeds
- ½ cup coconut oil
- ½ cup brown sugar
- ½ tsp salt
- ½ tsp vanilla powder or 1 tsp vanilla extract
- Preheat oven to 325 degrees Fahrenheit.
- Stir together the oats and sunflower seeds in a large bowl.
- Melt the coconut oil and brown sugar in a microwavable bowl by placing in microwave for 1 minute or by heating over low heat in a small pot on the stove.
- Stir the salt and vanilla into the coconut oil and brown sugar.
- Pour the mixture over the oats, etc.
- Stir well to combine.
- Line a rimmed baking sheet with parchment paper.
- Dump the oats onto the sheet and spread evenly.
- Bake for 10 minutes in pre-heated oven.
- Stir and bake for an additional 10 minutes.
- The granola will crisp up further as it cools down.
- Store in an airtight container.
Calories: 226 | Fat: 12.5g | Carbs: 24.5g | Fibre: 3.5g | Sugar: 5g | Protein: 5.5g
p.s. Layering the parfaits are certainly pretty but throwing everything in a bowl for a lazy version is just as tasty!
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