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You are here Home » Vegan Cranberry-Pecan Yogurt Parfaits

5 Comments · December 16, 2016

Vegan Cranberry-Pecan Yogurt Parfaits

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These vegan cranberry-pecan yogurt parfaits are both festive and nourishing. Vegan yogurt is layered with spiced cranberry compote and a quick, 10-minute gluten-free pecan granola. Pomegranate seeds and diced kiwi are the finishing touches on these plant-based holiday parfaits!

Vegan Cranberry-Pecan Yogurt Parfaits

I'd reckon I'm feeling quite festive this year. Holiday this, green + red that, a dash of cranberries, a pinch of cinnamon, and a healthy dose of winter cheer.

It's been fun getting into the holiday recipe spirit these last few weeks, and I have another jolly trick in the ol' recipe box for you today.

What's that? Too much cheesy cheer up in here? Probably.

Promise to take it down a notch if you give this recipe a go. It's too good to miss.

Vegan Cranberry-Pecan Yogurt Parfaits

There are three components to this snazzy parfait, but other than gathering ingredients, each part comes together rather effortlessly.

So what's in this festive trifecta?

Plant-based yogurt (store-bought works like a charm) + toppings (pomegranate seeds, kiwi).

Cinnamon- and cardamom-spiked cranberry compote. Comes together in a speedy 10 minutes or so and requires little more than a stir and a cranberry smush from you.

Quick pecan granola. And when I say "quick" I mean quick. Toss together the ingredients, spread it on a pan, and bake for 8 minutes. That's its.

Holiday Parfaits with Cranberry Compote + Quick Pecan Granola

Once everything is ready to go, you'll layer the yogurt and compote into small jars or glasses. Then, top with the granola, pomegranate seeds, and kiwi.

Last step? Dish out, serve up, spoons in.

Vegan Cranberry-Pecan Yogurt Parfaits

Vegan Cranberry-Pecan Yogurt Parfaits
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5 from 1 vote

VEGAN CRANBERRY-PECAN YOGURT PARFAITS

Vegan yogurt is layered with spiced cranberry compote and a quick, 10-minute gluten-free pecan granola. Pomegranate seeds and diced kiwi are the finishing touches on these plant-based holiday parfaits!
Course Breakfast, Granola, Vegan Parfait
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 parfaits
Author Ashley Melillo

Ingredients

Cranberry Compote

  • 1 (10-ounce) bag frozen cranberries
  • ¼ cup pure maple syrup plus more to taste
  • ½ cup filtered water plus more if needed to thin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • Pinch fine sea salt

Quick Pecan Granola

  • ½ cup raw pecan halves roughly chopped
  • ¼ cup old-fashioned rolled oats
  • 1 tablespoon pure maple syrup
  • 1 ½ teaspoons virgin coconut oil melted
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon freshly grated nutmeg
  • ⅛ teaspoon fine sea salt

Parfaits

  • 4 cups plant-based yogurt of choice (e.g. coconut, cashew, etc.)*
  • ½ cup pomegranate seeds
  • 2 kiwis peeled and diced

Instructions

  • Preheat the oven to 350F. Line a small baking tray with parchment paper.

For the Cranberry Compote

  • In a large sauce pan, stir together the cranberries, water, maple syrup, cinnamon, cardamom, and salt over medium-high heat. Bring to a rapid simmer for 2 minutes. Then, reduce heat to medium-low, and continue to simmer for another 8 minutes, or until the cranberries break down into a thick compote, stirring occasionally. Use the back of a spoon to gently mash any intact cranberries into the sauce.
  • Let cool completely. If it's too thick after cooling, add a bit more filtered water to thin to desired consistency. Transfer to a glass jar.
  • Keep refrigerated until ready to assemble.

For the Quick Pecan Granola

  • Meanwhile, add all the granola ingredients to a medium mixing bowl and toss to coat, ensuring that every last bit is coated. Spread the mixture into an even layer in the lined tray.
  • Bake for 8 to 10 minutes, or until wafting a rich toasted scent. Let cool on the tray.
  • Store at room temperature in an airtight glass jar until ready to assemble.

To Assemble the Parfaits

  • While the compote and granola are cooling, gather and prepare the yogurt, pomegranate seeds, and kiwi.
  • In 4 small jars or glasses, layer the yogurt and compote. Top with the crumble, pomegranate seeds, and kiwi. Serve immediately.

 

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Comments

  1. Asiya Subhani says

    December 19, 2016 at 6:55 am

    would love to try this yogurt parfait recipe which has got a lovely cranberry flavor in it...The pics make me drool here and can't wait to make it...Awesome shots...

    Reply
    • Ashley says

      December 19, 2016 at 2:58 pm

      Thanks, Asiya!

      Reply
  2. Beth Ann says

    December 30, 2016 at 10:07 pm

    5 stars
    Fun, simple, and delicious. plus the fragrance of all the components cooking add a nice welcome aroma to the house. I always buy extra bags of cranberries to freeze for the year around Thanksgiving, so had everything right at hand. Thanks for the inspiration!

    Reply
  3. Casey the College Celiac says

    January 03, 2017 at 10:42 pm

    I LOVE the idea of pecan granola combined with cranberries. So festive!

    Reply
  4. Rosie says

    January 25, 2017 at 1:55 pm

    Loving this recipe. Thanks!

    Reply

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