Chia pudding
1 cup full-fat canned coconut milk
1 cup almond milk
1/4 cup chia seeds
1 tablespoon maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon sea salt
Granola
1 cup gluten-free whole rolled oats
1/4 cup chopped walnuts
1 teaspoon cinnamon
1/4 teaspoon sea salt
1 tablespoon melted coconut oil
2 tablespoons maple syrup
1 tablespoon creamy almond butter
Parfaits
1 cup frozen tart cherries, thawed
1/4 cup coconut flakes (optional)
Directions
Make the chia pudding: In a lidded 3- to 4-cup jar, combine the coconut milk, almond milk, chia seeds, maple syrup, cinnamon, and salt. Cover and shake to combine. Chill overnight.
Make the granola: Preheat the oven to 300°F and line a baking sheet with parchment paper.
In a medium bowl, combine the oats, walnuts, cinnamon, and salt. Drizzle in the coconut oil and maple syrup and add the almond butter. Stir until combined. Scoop the granola onto the baking sheet and press the mixture into a 1-inch-thick circle. This will encourage clumping. Bake for 15 minutes, rotate the pan halfway, and use a fork to gently break the granola apart just a bit. Bake for 15 minutes more, or until golden brown. Let cool for 15 minutes before serving.
Assemble the parfaits with the chilled chia pudding, granola, tart cherries, and coconut flakes on top, if desired.
Excerpted from Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio. Copyright © 2019 Jeanine Donofrio. Photographs © 2019 by Jeanine Donofrio and Jack Mathews. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
