Claro Granola Parfait Recipe

Flavor the yogurt

In a medium bowl, whisk together the coconut yogurt, vanilla extract, maple syrup and lime zest until smooth and slightly airy. Taste and adjust sweetness or lime zest to preference. Refrigerate while you prepare the granola so flavors meld (at least 10 minutes).

Preheat and prepare

Preheat oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper.

Combine dry ingredients

In a large bowl, combine the rolled oats, chopped black walnuts, pumpkin seeds, sunflower seeds, desiccated coconut, brown or coconut sugar, sea salt and ground cinnamon. Stir to distribute evenly.

Add wet ingredients

In a small bowl or measuring cup, whisk together the melted coconut oil, maple syrup and vanilla extract. Pour the mixture over the dry ingredients and toss thoroughly until everything is evenly coated.

Bake the granola

Spread the granola mixture in an even layer on the prepared baking sheet. Bake for 15 minutes, then stir or flip the granola to promote even browning. Return to the oven and bake another 8–12 minutes, until golden and fragrant and the coconut is toasted. Watch closely during the last few minutes to prevent burning.

Cool and crisp

Remove the granola from the oven and let it cool completely on the sheet — it will crisp as it cools. Break into clusters once cooled to preferred chunk size. Store in an airtight container for up to 1 week.

Prepare citrus

If not already done, supremé the orange and grapefruit: cut away peel and pith, then cut between membranes to release segments. Toss the segments gently with the lemon juice to brighten flavor and prevent browning. Drain any excess juice or reserve a tablespoon to drizzle later.

Assemble parfaits

For 4 servings, use 4 clear glasses or jars. Spoon about 3/4 cup of the flavored coconut yogurt into the bottom of each glass (adjust to preference). Add 1/4 to 1/3 cup of the toasted granola on top of the yogurt. Add a layer of citrus segments (about 2–3 tablespoons). Repeat with another 1/2 cup yogurt, another 1/4 cup granola and a few citrus segments as a top layer, finishing with a sprinkle of toasted coconut flakes and a few chopped black walnut pieces for texture.

Garnish and serve

If desired, lightly drizzle each parfait with a scant 1/2 teaspoon honey or maple syrup. Top with fresh mint leaves and a final zest of lime or a few extra citrus segments. Serve immediately so granola remains crisp. If making ahead up to 2 hours, store assembled parfaits in the refrigerator and hold garnishes until just before serving.