1 cup whole grain oats (we love Alison’s Pantry) ¼ cup shredded coconut ¼ cup pumpkin seeds ¼ cup sliced almonds ¼ cup pure maple syrup ½ pineapple, cored and cut into small cubes 1 tsp vanilla extract Coconut yoghurt
We used our Le Creuset non stick frying pan to caramelise the pineapple, and baked the muesli in our Le Creuset non stick deep baking tray.
On a non stick baking tray, sprinkle the oats, coconut, pumpkin seeds and almonds. Drizzle over the maple syrup, and toss to coat. Bake at 180 degrees celsius for 10-15 minutes or until golden brown. Set aside.
Add the chopped pineapple to a bowl. Add the vanilla and mix well. In a frying pan, caramelise the pineapple over a medium heat until a lightly golden and caramelised. Leave to cool slightly.
To make the parfaits, layer the yoghurt, pineapple and muesli in glasses. Serve immediately.