Pumpkin Pie Parfaits
Ingredients
The parfaits
-
1½
cups
Coconut Whipped Cream
-
2
cups
Pumpkin Butter (chilled)
The granola
-
¾
cup
gluten-free rolled oats
-
1
pinch
sea salt
-
1½
Tbsp
coconut sugar (or organic brown sugar)
-
¼
tsp
ground cinnamon
-
¼
tsp
pumpkin pie spice
-
1½
Tbsp
coconut oil
-
1
Tbsp
maple syrup
The pecans (optional)
-
½
cup
pecans (roughly chopped)
-
½
Tbsp
coconut oil
-
½
Tbsp
maple syrup
-
½
Tbsp
coconut sugar (or organic brown sugar)
-
1
pinch
ground cinnamon
-
1
pinch
sea salt
Instructions
- Prepare pumpkin butter and coconut whipped cream in advance and chill.
- For the granola, preheat the oven to 340°F (171°C).
- Mix rolled oats, salt, coconut sugar, cinnamon, and pumpkin pie spice in a bowl.
- Melt coconut oil, mix with maple syrup, and combine with the oat mixture.
- Spread on a baking sheet and bake for 15-20 minutes, stirring halfway.
- For the pecans, toast them in a skillet for 5 minutes, then add coconut oil, maple syrup, coconut sugar, cinnamon, and salt.
- Cook for another 1-2 minutes, then bake for an additional 3-6 minutes until toasted.
- To assemble, layer granola, pumpkin butter, and coconut whipped cream in serving glasses.
- Top with remaining granola and pecans before serving.
Nutrition Facts (estimated)
Servings
4
Calories
614
Total fat
22.2g
Total carbohydrates
98.1g
Total protein
5.3g
Sodium
65mg
Cholesterol
0mg
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