Past Recipes
Raspberry Jam and Yogurt Parfaits

Raspberry Jam and Yogurt Parfaits with Pistachio, Pecan, and Coconut Granola

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Recipe Details

Story

The pièce de résistance of these elegant parfaits is the homemade granola. Oats, pistachios, pecans, coconut flakes, and cinnamon are tossed with melted butter, honey, and brown sugar, then baked until crisp and fragrant. It's finished with crispy puffed quinoa and dried berries, then layered with Greek yogurt and tart raspberry-redcurrant preserves.

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 890
  • Protein 34g
  • Total Carb 95g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • oats
    1 cup
    oats
  • pistachios
    3 tablespoons
    pistachios
  • chopped pecans
    1/4 cup
    chopped pecans
  • coconut flakes
    1 ounce
    coconut flakes
  • ground cinnamon
    1/4 teaspoon
    ground cinnamon
  • unsalted butter
    4 packets
    unsalted butter
  • light brown sugar
    3 tablespoons
    light brown sugar
  • honey
    1/2 ounce
    honey
  • puffed quinoa
    2 tablespoons
    puffed quinoa
  • dried mixed berries
    3 tablespoons
    dried mixed berries
  • nonfat Greek yogurt
    3 containers
    nonfat Greek yogurt
  • raspberry-redcurrant preserves
    2 ounces
    raspberry-redcurrant preserves
  • parchment paper
    1
    parchment paper

What You’ll Need

  • kosher salt
  • baking sheet
  • 8" small pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, stir together oats, pistachios, pecans, coconut flakes, cinnamon, and ¼ teaspoon salt to combine.

  2. Finish granola

    Finish granola

    Place a small pan over medium-low heat, then add butter, brown sugar, and half of honey (save remainder for Step 4). Cook, stirring, until sugar has just dissolved and butter is foamy, 3-4 minutes, then remove pan from heat. Add butter–brown sugar mixture to bowl with oat mixture and stir to thoroughly combine.

  3. Bake granola

    Bake granola

    Transfer granola to prepared baking sheet and spread in an even layer. Bake until light golden, 10 minutes. Stir to combine, then spread in an even layer; continue baking until dry, golden, and crisp, 5-10 minutes more. Add puffed quinoa and dried berries. Stir to combine, then push into a circle in center of baking sheet. Set aside to cool slightly, about 15 minutes.

  4. Finish Greek yogurt

    Finish Greek yogurt

    While granola cools, in a medium bowl, whisk together Greek yogurt and remaining honey to combine.

  5. Assemble and plate parfaits

    Assemble and plate parfaits

    Once granola has cooled, layer serving bowls or clear glasses with Greek yogurt, raspberry-redcurrant preserves, and granola; repeat layers as desired. Or, if you prefer, sprinkle and swirl the toppings over the yogurt for an easy bowl. Enjoy!

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