Gluten-free strawberry and granola parfaits

Prep 15 min
Total 35 min
Makes 4 Servings



1/4 cup
3 tbsp
1 tsp
1/8 tsp
1/8 tsp
1 1/2 cups
puffed quinoa
1/2 cup
pecans, halved
1/2 cup
1/2 cup
dried cranberries
500-g container
Greek yogurt
2 cups
sliced strawberries


  • Preheat oven to 275F. Line a large rimmed baking sheet with parchment.
  • Whisk honey with oil, vanilla, salt and cinnamon in a medium bowl. Add quinoa, pecans and pepita seeds. Stir to combine. Spread out on prepared baking sheet.
  • Bake in centre of oven, uncovered, stirring occasionally, until quinoa turns golden, 20 to 23 min. Remove baking sheet to a rack and stir in cranberries. Cool completely. To assemble, layer 1/4 cup granola, 1/4 cup yogurt, then fresh berries in each of 4 tall parfait glasses.

Tip: Puffed quinoa is available in health food stores.

Storage tip: Granola will keep well, stored in an airtight container at room temperature, for up to 1 week.


Calories 647, Protein 17 g, Carbohydrates 56 g, Fat 41 g, Fibre 6 g, Sodium 167 mg.
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