Tropical yoghurt parfaits recipe, from our academy’s recipe selection.
25g coconut or vanilla flavour whey or rice protein powder 150g Greek yoghurt (use dairy free if preferred)
40g ripe mango, pineapple or papaya
a few fresh berries of your choice
for the crunchy granola layer:
200g oats (use gluten free if preferred) a pinch of sea salt
1⁄2 tsp ground cinnamon
60ml coconut oil, melted
3 tbsps maple syrup
30g chopped nuts of your choice 10g sunflower seeds
Per Serving (with one sixth of the granola):
Preheat oven to 150 ̊C /300 ̊F.
Mix the granola ingredients in a bowl, except for the nuts and seeds. Transfer to a baking tray or roasting tin and spread evenly.
Bake for 25 minutes, stirring halfway through cooking time.
Stir in the nuts and seeds. Bake for 10 minutes. Leave to cool on the tray.
Mix the protein powder with the yoghurt, stirring until smooth.
Spoon a layer of the yoghurt into a dessert glass. Add a layer of granola and a layer of mango.
Repeat with more yoghurt and granola. Serve topped with a few fresh berries.
Store any leftover granola in an airtight container and store for up to 2 weeks. Store any leftover yoghurt in an airtight container and refrigerate for up to 2 days.