Protein Peanut Butter Breakfast Parfait

Time: 40 minutes
Serves: 4 

Ingredients: 

PEANUT BUTTER GRANOLA

3 tablespoons smooth peanut butter
3 tablespoons LAKANTO Golden Malt Flavoured Syrup with Monkfruit Sweeter
2 tablespoons melted coconut oil
100 g (1 cup) gluten-free rolled oats
80 g (1⁄2 cup) roughly chopped raw macadamia nuts

3 tablespoons unflavoured or vanilla flavoured collagen powder
1 teaspoon vanilla bean paste or powder

3 tablespoons shredded coconut

TO SERVE
250 g (1 cup) vanilla bean or plain coconut yoghurt
155 g (1 cup) fresh blueberries
3 tablepspoons peanut butter, to drizzle
LAKANTO Golden Malt Flavoured Syrup with Monkfruit Sweeter

Method: 

Preheat the oven to 160°C and line a large baking tray with baking paper.

To make the peanut butter granola, place the peanut butter, sweetener and coconut oil in a bowl and mix to combine. In a separate bowl, combine the rolled oats, macadamia nuts, collagen powder and vanilla and mix well. Pour the wet ingredients into the dry ingredients and mix until all the dry ingredients are incorporated.

Tip onto the prepared tray and spread out, making sure it’s nice and flat so it cooks evenly. Bake for 8–10 minutes. Carefully remove the tray from the oven, add the shredded coconut and give everything a good mix. Return to the oven and bake for a further 6–8 minutes, or until the shredded coconut is lightly golden brown. Set aside to cool completely. This is when the granola becomes nice and crispy.

Break the granola into small clusters and begin to layer up your parfaits. Using a wide, tall glass, start with a few tablespoons of granola, followed by 1–2 tablespoons of yoghurt and a small handful of blueberries, then repeat all the way to the top, finishing with a blueberry layer and a drizzle of extra peanut butter. Repeat this process until you have four parfaits in total. Dig in.