Coconut Milk Yogurt Parfait with Maple Syrup and Fresh Fruits

Preheat oven to 325°F (165°C) for the homemade granola.

In a large bowl, combine 1 cup rolled oats, 1/2 cup pumpkin seeds, 1/2 cup chopped pecans, 2 tablespoons chia seeds, and 2 tablespoons hemp seeds.

In a small saucepan over low heat, melt 2 tablespoons coconut oil. Remove from heat and stir in 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and 1/4 teaspoon salt.

Pour the liquid mixture over the dry ingredients and toss until everything is evenly coated.

Spread the granola mixture on a parchment-lined baking sheet in an even layer.

Bake for 10 minutes, then stir the granola and bake for another 8-10 minutes until golden brown. Watch carefully to prevent burning.

Remove from oven and let cool completely. The granola will crisp up as it cools.

While the granola cools, wash and prepare all fruits. Slice strawberries and peel and dice the kiwi.

In a medium bowl, mix 4 cups coconut milk yogurt with 4 scoops of plant-based vanilla protein powder until smooth and well combined.

Gently fold in 1 teaspoon of orange zest into the yogurt mixture for a bright citrus note.

To assemble each parfait: In a serving glass or bowl, layer 1/4 of the yogurt mixture, followed by a drizzle of maple syrup (about 1/2 tablespoon per parfait), 1/4 of the mixed fruits, and 1/4 cup of the homemade granola.

Repeat the layers once more, finishing with fruits on top and a light drizzle of the remaining maple syrup.

Serve immediately or refrigerate for up to 2 hours before serving (keep granola separate until serving if preparing in advance to maintain crunchiness).