Looking for a delicious dessert idea for your next summer BBQ? Try this easy-to-make Orange Coconut Crumble Parfait made with Bonne MamanⓇ Orange Fruit Spread and Bob’s Red Mill Organic Regular Rolled Oats.
- 1 ½ Cups Granola (see recipe below)
- 1 Cup Greek yogurt
- ½ Cup Whipping cream
- 1 Tbsp. Maple syrup
- ½ Cup Large toasted coconut flakes
- ½ Jar Bonne Maman® Orange Fruit Spread
- Sliced Oranges
Makes 2 servings
In a quart jar, combine the greek yogurt, whipping cream, and maple syrup. Insert an immersion blender and blend on high for about 30-45 seconds, until it reaches a light whipped texture.
In two individual cups, layer the granola, coconut flakes, whipped yogurt, then a heaping spoonful of Bonne Maman® Orange Fruit Spread – More Fruit, Less Sugar*. Repeat, but top with only a dollop of fruit spread. Garnish with a sliced orange.
*100% more fruit and 38% less sugar than our marmalade
¼ Cup Butter
¼ Cup Coconut oil
½ Cup Honey
1 Tsp. Vanilla extract
½ Tsp. Cinnamon
Pinch of salt
3 Cups Bob’s Red Mill Organic Regular Rolled Oats
½ Cup Chopped almonds
Preheat oven to 300°F.
Arrange a rack in middle of oven and line one large or two smaller rimmed baking sheets with parchment paper.
Heat butter, coconut oil, honey, and vanilla in saucepan until melted and mixed.
Turn off heat and add oats and almonds. Stir to combine and coat all of the oats with liquid mixture.
Once combined, transfer mixture to prepared baking sheet and spread into an even layer.
Use a spatula to press it into the pan.
Bake, stirring halfway through, for about 20 minutes total.
The granola is ready when golden-brown and the almonds have toasted.
Place the baking sheet on a wire rack and let cool completely.