Many of my girlfriends and family are fun, awesome, and fabulous young moms, and though I’m still a few years away from little ones of my own, the idea of “mom friendly” dishes has popped up more than once. I was a pretty open minded eater as a little kid, but my brother on the other hand…ketchup and brown stuff only. Getting a vegetable across his plate was practically impossible. I’m surprised he survived toddlerhood without a bout of scurvy. So to help out these lovely friends of mine, I’m dedicating mondays to mom-friendly dinners that are easy to make, delicious for everybody, and all with some secret veggies folded in.
Mason jars are a little played out, but they are so useful. I love them as little to go carriers for parfait. You can do whatever you want, but I love this combination of fresh raspberries with smokey cocoa granola. Seriously, the granola is super addicting, so make sure to make a lot!
For 4 Parfaits
1 pint raspberries
2 tablespoons orange juice
2 cups yogurt
3/4 cups cocoa granola (recipe below)
2 tablespoons honey
Combine the raspberries and orange juice, and let them sit for at least 30 minutes to macerate. In four 8 ounce mason jars, layer the raspberries, yogurt, and granola, drizzling with honey as you go. Screw on the lid on hold in the fridge until ready to eat.
INGREDIENTS (COCOA GRANOLA)
For 5 cups of Granola
3 tablespoons coconut oil, melted
1/4 cup agave nectar
1 tablespoon vanilla extract
1 egg white (optional, if you want it clumpy)
3 cups gluten free oats
1/2 teaspoons cinnamon
1/2 teaspoon chipotle powder
2 tablespoons unsweetened cocoa powder
1/2 teaspoon sea salt
2 cups slivered almonds (optional)
Preheat oven to 350F.
In a large bowl, combine the coconut oil, agave nectar, and vanilla extract, and egg white, if using. Add the oats, spices, salt, and almonds, if using. Slowly Mix together until everything is covered.
Spread the granola in an even layer on a rimmed baking pan. Place the rack in the middle of the oven and bake for 20 to 25 minutes, until crunchy, stirring the mixture every 10 minutes. It’s hard to tell if the granola is cooked, because of the cocoa powder, so just give it a taste to check. You want to be careful not to burn it. Cool granola completely. Keep in a lidded container at room temp for up to 2 weeks.