Vanilla Yogurt Parfaits w/ Sweet Buckwheat Crispies
These vanilla coconut yogurt parfaits are layered with creamy banana, farm-fresh blueberries, tangy yogurt and homemade buckwheat crispies.
- 1 1/2 Cups Raw Buckwheat Groats
- 2 Tbs Coconut Oil melted
- 1/4 Tsp Vanilla Extract
- 1/4 Cup Maple Syrup
- Pinch of Sea Salt
- 1 Banana sliced
- Vanilla Coconut Yogurt
- Handful of Blueberries
Preheat oven to 325 degrees F.
In a bowl, combine coconut oil, vanilla, maple syrup, and sea salt. Mix until everything is evenly combined.
Add 1 1/2 cups raw buckwheat groats to mixture, and stir until everything is evenly coated.
On a baking sheet lined with parchment paper, spread out buckwheat groats evenly. (Note - do not use tin foil - the buckwheat groats may burn.)
Bake in the oven for 15 minutes.
Once done, set the oven to broil and broil for 2-3 minutes, or until tops are browned, checking often to ensure the buckwheat doesn't burn.
Assembling the Parfaits
This is where you can get creative. I used blueberry and banana in my parfaits, but you can use any fruits you like. Strawberries or mango would go great too.
Assemble layers of fruit, yogurt, and buckwheat crisps, using as much of each as you like. Again, be creative and don't worry too much about amounts.
Serve in glasses and enjoy!