This vegan breakfast was inspired by a combination of acai bowl and a parfait. Instead of using yogurt for the base, I use mashed bananas, which has a similar consistency as yogurt with a smooth velvety texture. I recommend using bananas that are ripe, but do not have too many brown spots for best flavor. If the bananas are overripe, they will overpower the rest of the flavors in this dish. It is better to use bananas that have been refrigerated overnight so that your parfait is cold, but this is not necessary. 

For the granola, I suggest using something simple since the parfait is already so flavorful. You also want to avoid anything that has too much sugar since the banana base is already sweet. For the rest of the toppings, I prefer to use tropical flavors, which pair well with bananas. The tang and acidity of the pineapple balances the sweetness from the bananas. Caramelizing the pineapple slices before adding them to the dish enhances their flavor, but you can always add them raw. The coconuts and macadamia nuts add texture and protein to the dish and by toasting them first, you add more depth to their flavor.  

Vegan Parfait

Course: BreakfastDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

10

minutes

Easy, tasty and vegan breakfast that is perfect for a busy weekday or a relaxing weekend brunch!

Ingredients

• 3 medium ripe bananas

• 1/2 cup pineapple cut into 1/3 inch pieces

• 1 cup granola

• 1/2 cup toasted macadamia

• 1/4 cup toasted coconut chips

Directions

• Mix the bananas in a blender until smooth and keep in the fridge until ready to use. Alternatively, you can mash the bananas with a fork.
• If you would like to caramelize the pineapples, add 1 tsp of grape seed or canola oil to a non-stick pan and sauté the chopped pineapple until it starts to caramelize and turn light brown.
• In a bowl, place 1/3 cup of the banana smoothie, top with 1/4 cup of granola followed with 1/8 cup each of pineapple, toasted coconut, and macadamia nuts.
• Repeat the layers one more time. Serve chilled!

Notes

• Don’t blend the bananas too early since they will discolor (they will still taste good, but just won’t look as pretty).
• To toast your coconut chips, toast in a preheated oven @300 for about 5 minutes. Keep a close eye on them since they burn easily.
• To toast your macadamia nuts, toast in a frying pan on medium heat for about 5-7 minutes, stirring occasionally.