Yogurt parfaits with easy, homemade pineapple jam and toasted coconut granola is the perfect tropical breakfast.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Servings: 4people
Author: Caitlin Charlton
Ingredients
2cupsplain Greek yogurt
Coconut Granola
1cupold-fashioned oats
½cupunsweetened shredded coconut
⅛teaspoonground cinnamon
⅔cupcorn flakes
¼teaspoonvanilla extract
1tablespoonhoneyplus more for topping as desired
Pineapple Jam
3cupsdiced fresh pineapple
⅓cup granulated white sugar
Instructions
Coconut granola
Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a non-stick baking mat.
Use your hands to slightly break the corn flakes into smaller bits. Toss all ingredients together on the baking sheet until well incorporated. Bake for 15-20 minutes, tossing every 5-7 minutes, until golden brown (be careful not to burn!). Cool.
Pineapple jam
Meanwhile, stir together pineapple and sugar in a medium pot and bring to a simmer on medium heat. Simmer for 20 minutes, or until pineapples begin to soften, stirring every few minutes.
Use an immersion blender to break up diced pineapple and create a jam-like texture. Cool.
Assembly
Assemble parfaits by layering yogurt, pineapple, and granola. Drizzle with additional honey, if desired. Enjoy immediately.
Video
Notes
Makes just over 2 cups of granola.
I use non-fat plain greek yogurt. Vanilla yogurt would also be delicious.
Granola can be stored in an airtight container up to a month.
Jam can be stored in an airtight container in the refrigerator for up to 3 weeks.
You can do one layer of ingredients, two layers, or however many you'd like!