Mango Parfait With Granola and Almond Yogurt
If you’re getting bored of eating the same quick breakfast over and over but can’t be bothered to spend a lot of time in the kitchen each morning, listen up! Our simple vegan parfait with juicy mango, creamy almond yogurt and crunchy granola looks super pretty and is ready to eat in minutes.
Crunchy complex carbs, sugar-free vegan yogurt plus healthy colourful fruit are featured in this refreshing and wonderfully textured vegan breakfast parfait.
This beautiful vegan parfait is made with mango, blueberries, granola and almond yogurt in just 5 minutes! It’s bursting with colour, nutrients, texture and flavour, easily customizable and fun to make (even with kids). This mango parfait is so healthy you can have it for breakfast any day of the week, or serve it for brunch or dessert to impress any guests.
1 1/2 cups almond yogurt (400 g)
1 cup sugar-free granola (120 g)
1 cup blueberries (150 g)
1 tsp fresh lemon juice
1 mango, peeled and cut into small cubes
Fresh mint leaves to garnish
Start by making the easy blueberry layer if you have two more minutes to spare — otherwise, you can just layer the whole blueberries in your vegan parfait.
To create the smooth berry layer, place the blueberries and lemon juice into the blender and process to obtain a vibrantly coloured puree. You can add some sweetener here if it turns out too sour for you.
Get the rest of your ingredients for the simple vegan parfait because we can already assemble them!
Begin with a layer of vegan granola, top it with some almond yogurt and drizzle blueberry puree on top. Repeat and garnish with fresh cubed mango, mint leaves and some coconut flakes.
Serve chilled or store in the fridge for a couple of hours until it’s time for you to enjoy it.
This vegan parfait is easily customizable and you can make it with soy, oat or coconut yogurt (homemade or store-bought) and use your favourite fruit or go for seasonal produce.
You can chill this parfait in the fridge before serving, but the granola might lose some of its crunchiness.
The components of this recipe are all meal prep-friendly, but the assembled parfaits should be consumed within a few hours.
We recommend you use sweet, ripe mangoes if possible! Since this is a sugar-free vegan parfait, you’ll need the natural sweetness from ripe fruit. Otherwise, swap the mango for ripe peaches or bananas.
VEGAN ALMOND YOGURT
1 cup almonds
2 cups water (480 ml)
2 probiotic capsules
Place your almonds in a bowl and cover with water. Soak overnight and drain once you’re ready to make the almond milk yogurt.
Transfer the soaked almond with 2 cups of fresh water into a blender and process to obtain a frothy, creamy liquid.
Use a nut milk bag to separate the liquid from the pulp, squeezing it with your hands to obtain as much almond milk as possible.
Pour the liquid into a large bowl, cut open the probiotic capsules and add the powder to the almond milk. Mix well with a spoon or hand whisk.
Transfer the almond milk to sterilized jars and cover them with cheesecloth.
To create your probiotic-rich almond yogurt, let the jars sit at room temperature for 48 hours. The result should smell tangy and pleasant — if you notice an unpleasant smell, don’t consume the almond milk yogurt and start the process again.
Store the jars with homemade vegan yogurt covered in the refrigerator where it can be kept for up to 5 days.