Coconut Yoghurt Parfaits

Coconut yoghurt parfaits with maple-bourbon baked nectarines and an easy stovetop granola.

405 grams / 2 nectarines, halved and pitted
2 teaspoons coconut oil
1 tablespoon maple syrup
1/2 teaspoon pure vanilla extract
2 tablespoons bourbon
1 teaspoon water

For the granola:
Yields 550 grams / 3 1/4 cups
195 grams / 1 1/2 cup rolled oats
192 grams / 1 cup buckwheat groats
51 grams / 1/3 cup raisins
31 grams / 1/4 cup cacao nibs
33 grams / 1/4 cup sunflower seeds
generous pinch of salt
2 tablespoons coconut sugar
2 tablespoons coconut oil
3 tablespoons maple syrup
1 teaspoon vanilla extract

To serve:
2 cups dairy-free coconut yoghurt or your yoghurt of choice

View the full recipe at Gratitude and Greens →