Pretty in Pink Parfaits and a Virtual Baby Shower
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Prep Time: 10
Cook Time: 20
Total: 30
Servings: 4
Author : Valerie Six Liz says Kim | The Baking ChocolaTess says Cyn says Michelle says Lisa | Tiny Kitchen Capers says Lily says Ben|Havocinthekitchen says Katherine | Love In My Oven says Maria | kitchenathoskins says Valerie Six says Valerie Six says Valerie Six says Valerie Six says Valerie Six says Leanne | Crumb Top Baking says Marie says Valerie Six says Valerie Six says Valerie Six says Valerie Six says Valerie Six says Deepika|TheLoveOfCakes says Mary Ann | The Beach House Kitchen says Stephanie | 31 Daily says Kim | Give it Some Thyme says Stacey @ The Sugar Coated Cottage says Kelly Lynns Sweets and Treats says Monica | Nourish & Fete says Faruki says Emily @ Robust Recipes says
Ingredients
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Instructions
Step 1
Preheat oven to 325 degrees
Step 2
In a large bowl, toss together the oats, grain blend, and salt. Set aside.
Step 3
In a small bowl, combine the agave syrup, sunflower seed oil, date syrup, vanilla, and beet powder.
Step 4
Pour the agave syrup mixture over the oat & grain mixture. Toss together to combine.
Step 5
Pour the oats onto a rimmed baking sheet lined with parchment paper in a single layer and leave at least a half inch around the edges. Bake for 16-18 minutes, stirring once gently.
Step 6
Let cool completely on the sheet pan. Once cooled, pour into a bowl or storage container. Add the dehydrated strawberries & raspberries. Toss to combine.
Step 7
Build your parfaits in small juice glasses layering the Greek yogurt and the granola.
Step 8
Serve with any other desired toppings such as fresh fruit, cocoa nibs, chopped nuts, date syrup, or edible rose petals.