Blueberry Pistachio Parfait with Quinoa Granola and Maple Cashew Cream [Vegan]


There is so much fall going on around Pinterest these days; I find it to be both appalling and kind of exciting. Maybe it’s this streak of 90 degree weather or my longing for copious amounts of curry in my stomach or the desire to wear knee high socks but I am feeling ready for it. [Heck, maybe I even already bought a can of organic pumpkin for vegan fall baking].

My brain feels so fried from this heat that I’ve managed to stumble into a mundane food routine of salads for lunch and veggie sandwiches for dinner. That is about it….Well, almost it. The other summertime food that has been a regular lately is greek yogurt and homemade granola. So much so that I am starting to think we may need to take some time off from each other soon or we may not be able to stay friends.

Thus, in an attempt to keep yogurt off my long list of hated foods (right next to beets and jello), I decided to try cashew cream in my breakfast parfaits. I originally made the cashew cream to lather on eclairs (…more on that in the coming days) but haven’t looked back at yogurt in weeks.


The cashew cream only takes a few minutes to whip up and usually lasts me 3 to 4 servings of breakfast. It’s sweeter than yogurt but not so much that you feel guilty about enjoying it for breakfast. Feel free to enjoy with whatever granola you have on hand but I highly recommend trying out this quinoa version. The toasted quinoa gives the granola a crunchy texture unlike any kind of granola I’ve had before. And it’s a complete protein so you’ll be really ready to start your day right. ‘Nuff said?



Blueberry Pistachio Parfait with Quinoa Granola and Maple Cashew Cream

Inspired by Gourmande in the Kitchen & Cashew Cream adapted from Oh, Ladycakes

For the granola:

  • 1 cup tri-colored quinoa (or 1/2 cup red + 1/2 cup white), rinsed super well
  • 1 cup rolled oats
  • 1/2 cup shredded coconut
  • 1 Tablespoon coconut oil
  • 2 Tablespoons maple syrup
  • dash of cinnamon & nutmeg
  • vanilla bean, seeds removed and pod discarded (or 1 teaspoon vanilla extract)
  • 1 Tablespoon of coconut oil (or any baking oil you’d prefer)
  • 2 Tablespoons honey (or more maple syrup to keep vegan)
  • 1/2 cup pistachios, divided & lightly crushed

For the maple cashew cream:

  • 1/2 cup cashews, soaked in water overnight
  • 4 dates, pitted
  • 2-3 Tablespoons maple syrup (depending on how sweet you want to make it)
  • about 1/4 cup water
  • 1 pint blueberries

Submerge cashews in water and let soak overnight.

Remove pits from dates and let soak with the cashews 30 minutes prior to making the cream.

Preheat oven to 300 degrees. Combine the quinoa, rolled oats, cinnamon, nutmeg, and the vanilla bean seeds in a mixing bowl. Fold in the oil, maple syrup, and honey. Transfer to a baking sheet and spread out as much as possible. Cook for 30 minutes, stirring every 10 minutes to keep from burning. After 30 minutes, add 1/4 cup crushed pistachios to granola and cook for another 5 minutes. Remove from oven and set aside to cool.

DrainΒ cashews / dates and place in a food process or blender. Add the maple syrup and 1/4 cup water. Blend. If too thick, gradually add more water a tablespoon at a time until a desired consistency is reached (I like mine at the consistency of greek yogurt – thick and sustainable but a little fluffy).

To assemble: Layer the cream followed by the cooled granola followed by blueberries and garnish with crushed pistachio and cinnamon.



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  • Reply
    September 1, 2013 at 8:21 pm

    This looks absolutely divine! Breakfasts that can be stored as components in the fridge and then thrown together are such a wonderful idea. I’ve never tried putting quinoa in my granola before, but I think I’m going to have to now!

  • Reply
    Grace @ earthy feast
    September 4, 2013 at 11:43 am

    I have this huge bag of quinoa that my mom got me at costo and the thought of making just another quinoa dish with veggies totally bores me. I’m super excited to try it in granola – never had it that way before! Wonderful recipe and beautiful pictures!

    • Reply
      September 5, 2013 at 8:24 am

      Yeah – glad to hear I inspired you, Grace!

  • Reply
    Gabby @ the veggie nook
    September 4, 2013 at 2:24 pm

    Oh I haven’t made cashew cream in ages and this seems like a wonderful way to make the most of summer fruits. Thanks for the inspiration :)

    • Reply
      September 5, 2013 at 8:24 am

      Yay – of course, Gabby!

  • Reply
    Alanna {The Bojon Gourmet}
    September 5, 2013 at 12:43 pm

    Your hot weather diet sounds just like mine! I’ve been wanting to make quinoa granola for a while, and this recipe looks perfect! I love everything about these parfaits, and OMG cashew cream eclairs? I can’t wait!

    • Reply
      September 13, 2013 at 11:40 am

      Your recipes are ALWAYS inspiring me, Sylvie! Seriously, keep it up – your blog is killer!!

  • Reply
    September 18, 2013 at 5:50 am

    I’m going to ask a stupid question, but is the quinoa raw or cooked in this recipe? This granola looks amazing, I’ll try it when I have finished the last batch i made!

    • Reply
      September 18, 2013 at 11:08 am

      Not stupid! You use uncooked quinoa and then it gets toasted in the oven along with all the other ingredients to end up with a satisfying crunchy texture.

      Hope that helps!

      • Reply
        September 19, 2013 at 10:29 am

        Yes, thanks! I didn’t know I coule use quinoa this way!

  • Reply
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  • Reply
    November 11, 2013 at 12:47 pm

    What a lovely site! I was actually just wondering what size Mason jar you have there in the picture with the granola in it? (the front, shorter one). I have never seen one that short before! How cute!

  • Reply
    April 25, 2014 at 11:50 am

    My 4 yr old helped me assemble and stir. She thinks it’s delicious. I had to add five minutes on at the end, to get it browned. Maybe I would spread it out over two pans next time. Yummy!

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