Is Valentine’s Day usually a romantic night out for you are your sweetie? At our house, we usually celebrate as a family. For the past few years, I’ve made a love or heart themed Valentine’s Day dinner for my sweeties. Additionally, I send my kids off to school with some type of Valentine’s Day breakfast. Until this year, my husband has never been home for breakfast in the morning.
With his previous jobs, he was up and out the door before any of the rest of us even woke up. But in the last year, he switched his practice and his day doesn’t start quite as early in the morning. Since he will be around in the morning this year for Valentine’s Day, I plan on making him something for Valentine’s Day, too.
These Strawberry Yogurt Parfaits are perfect because they are delicious and heart healthy. The parfaits are made by topping plain greek yogurt with Strawberries and Pumpkin Seed, Almond and Coconut Granola.
The granola is made by toasting the almonds and pumpkin seeds in a little bit of extra virgin coconut oil. For a little extra “sweetness” the strawberries on top were cut into mini hearts by cutting them in half, lengthwise, then cut using mini heart cookie cutters. I chopped up the remaining strawberries for the first layer of strawberries in in the parfaits.
Strawberry Parfaits with Pumpkin Seed, Almond and Coconut Granola
1 lb strawberries
1 1/3 cups plain, non-fat Greek yogurt
1 teaspoon coconut oil
1/4 cup plain, unsalted pumpkin seeds
1/4 cup slivered almonds
1/4 cup sweetened shredded coconut
Slice about 4 strawberries in half, lengthwise. Using a mini heart cookie cutter, cut 6-8 strawberry hearts. Chop remaining portions of those strawberries. Slice the rest of the strawberries in quarters.
Scoop 1/3 cup of Greek yogurt into mason jar. Top with desired amount of honey for sweetness. Place 1/3 cup chopped strawberries on top. Cover with 1/3 cup Greek Yogurt. Top with 1 tablespoon Granola and strawberry hearts.
Pumpkin Seed, Almond, Coconut Granola: Melt coconut oil over medium heat in nonstick skillet. Add pumpkin seeds and almonds to the skillet and toast until the seeds & nuts become fragrant. Stir frequently to not burn. Remove skillet from the heat and stir in coconut. Store any leftover granola in airtight container.