Sorrel and Ginger Granola Parfait

Ingredients

• 2 cups Rolled Oats
• 1/2 cup Shredded Coconut
• 1/4 cup Chopped Pecans
• 1/4 cup Maple Syrup
• 2 tbsp Coconut Oil (melted)
• 1 tsp Ground Ginger
• 2 tbsp Sorrel Syrup
• 1/2 cup Dried Sorrel Flowers
• 2 slices Fresh Ginger (sliced)
• 1/2 cup Sugar
• 2 cups Water
• 1 cup Coconut Yogurt
• 1 cup Mixed Berries (fresh)

Instructions

1. 1Preheat your oven to 325°F (160°C).
2. 2In a large bowl, combine the 2 cups Rolled Oats, 1/2 cup Shredded Coconut, 1/4 cup Chopped Pecans, 1/4 cup Maple Syrup, 2 tbsp Coconut Oil (melted), and 1 tsp Ground Ginger. Stir everything together until the dry ingredients are evenly coated with the wet ingredients.
3. 3Spread the oat mixture in a single, even layer on a baking sheet. Bake for 20-25 minutes, or until the granola is golden brown and smells toasted. Stir the granola halfway through the baking time to ensure even browning.
4. 4Remove the baking sheet from the oven and let the granola cool completely on the baking sheet. This will help it crisp up.
5. 5While the granola cools, prepare the sorrel syrup. In a saucepan, combine the 1/2 cup Dried Sorrel Flowers, 2 slices Fresh Ginger, 1/2 cup Sugar, and 2 cups Water. Bring this mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes. Strain the liquid through a fine-mesh sieve into a bowl, discarding the solids, and let the sorrel syrup cool completely.
6. 6Once the granola is completely cool, assemble the parfaits. In two glasses or jars, create layers starting with a portion of the granola, followed by a layer of the 1 cup Coconut Yogurt, and then a layer of the 1 cup Mixed Berries. Repeat these layers until the glasses are full.
7. 7Finish by drizzling the prepared Sorrel Syrup over the top of each parfait. Serve immediately.

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