INGREDIENTS

FOR THE GRANOLA:

• 1 and 1/2 cups of quinoa flakes
• 3 tablespoons unsalted butter
• Yacon syrup or maple syrup to taste
• 1/2 cup OCATI dried blueberries
• 1/2 cup of dehydrated OCATI gooseberries
• 1/4 cup coconut flakes
• 1/4 cup sunflower seeds
• 1/4 cup toasted macadamia nuts
• Bunch of cocoa nibs
• 1 tablespoon of pollen

FOR THE GREEK YOGURT PARFAIT:

• 2 cups of Greek yogurt
• 4 OCATI sugar mangoes, peeled and cut into pieces
• 1 case of OCATI blueberries
• 2 cups blueberry granola (see preparation)
• 1 tablespoon of pollen

PREPARATION

FOR THE GRANOLA:

• • In a skillet, heat the quinoa flakes over medium heat, stirring for 3 minutes.
  • Add butter and sauté until golden brown. Remove from heat and pour yacon or maple syrup on top and mix well.
  • In a separate container place all the other ingredients and mix with the quinoa flakes.
  • You can keep in an airtight jar for 3 days.

TO ASSEMBLE THE GREEK YOGURT PARFAIT:

• In each plate/glass, place some Greek yogurt, top with a few pieces of sugar mango and a bunch of OCATI blueberries.
• Spread some granola on top. Repeat and lastly, sprinkle with a little pollen.