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Crunchy Berry Parfait with Morning Glory Granola

servings: 4
Crunchy Berry Parfait with Morning Glory Granola

prep time


total time





Crunchy Berry Parfait with Morning Glory Granola

servings: 4

Morning Glory Granola


  • 2 cups old-fashioned rolled oats
  • 3/4 cup raw almonds, roughly chopped
  • 3/4 cup raw pepitas or pumpkin seeds
  • 1 tablespoon orange zest, plus more for serving
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil, warmed
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup candied ginger, finely chopped


Berry Parfait


  • 2 cups sliced strawberries
  • 1 cup blueberries
  • 1/4 cup sugar
  • 1 tablespoon orange juice
  • 2 tablespoons chopped fresh basil, plus more for serving (optional)
  • 2 cups Hood® Cottage Cheese with Strawberry



Preheat the oven to 300°F.

Line a baking sheet with parchment paper. In a large bowl, mix together the oats, almonds, pepitas, orange zest, maple syrup, coconut oil and salt. Spread the granola mixture on the prepared baking sheet in an even layer and bake for 15 minutes. Add the coconut flakes and stir the granola to combine. Continue to bake, stirring the granola at the 15-minute mark again, until dry to touch, 30 more minutes. Remove from the oven and stir in the candied ginger. Allow to cool.

Meanwhile, in a medium bowl, toss the berries with the sugar, orange juice, and basil if using. Set aside at room temperature for about 30 minutes.

To assemble the parfaits: In 4 rocks glasses or small glass bowls, spoon 1/4 cup of Hood Cottage Cheese with Strawberry in an even layer, followed by 2 tablespoons of berries with their juices, and 2 tablespoons granola. Repeat each layer ending with granola, a pinch more orange zest and basil.

Note: the remaining granola will keep in an airtight container for 4 weeks, or can be frozen in a resealable plastic freezer bag for several months.


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