Happy holidays! You are really going to enjoy today's recipe. It's festive, healthy, and beautiful! Not to mention easy.

I just totally created this recipe up on a whim over the weekend and it turned out better than I ever expected. My husband Matt absolutely LOVED it! I had to shoo him away during video filming because he kept eating the granola before my video was finished. This is a perfect everyday granola recipe.

You can even make this granola and give it out as a Christmas gifts. Just put it in some mason jars and tie ribbons around the jars. Attach a card and you have a healthy and wholesome gift.

The combination of the homemade cinnamon pecan granola with the seasonal fruit and nuts (diced apples, pomegranate seeds, and pepitas) and cold creamy non-dairy yogurt was really amazing. The flavors worked so well together. And the pop of green from the pepitas really makes this super Christmas-y.

These breakfast parfait cups would be such a great thing to make for your holiday guests on Christmas eve or on Christmas day morning. Don't have a lot of time to cook on those mornings? Prep it ahead! A day or so before you plan on eating it you can make the granola and cut your pomegranate (that usually takes me about 15 minutes to cut and de-seed and I like to store the seeds in a mason jar to use throughout the week on salads, smoothies, etc.) and then the morning of all you have to do is cut your apples and assemble.

Holiday Yogurt Parfait with Homemade Cinnamon Pecan Granola - HEALTHY Vegan Breakfast & Snack RECIPE

Cinnamon Pecan Granola Recipe

3 cups old fashion rolled oats

1 cup unsweetened large coconut flakes

1 cup chopped pecans

1/3 cup coconut sugar (or organic dark brown sugar)

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

3/4 tsp salt

1/3 cup agave syrup (or maple syrup)

1/3 cup melted coconut oil

1. In a large mixing bowl stir together the oats, coconut flakes, pecans, coconut sugar, cinnamon, ginger, nutmeg, and salt.

2. Pour in the agave and melted coconut oil over the oat mixture. Stir well until everything is evenly coated.

3. Line a large baking sheet with a silicone baking mat or parchment paper and spread the granola onto the pan in an even layer. Bake until golden brown for about 45 minutes to 1 hour, stirring the granola halfway through for even cooking.

4. When it has finished baking, remove the pan from the oven and allow it to cool for 2-3 hours, untouched.

5. Once it has cooled, crumble the granola into little pieces. Store in a tightly sealed container or mason jar.

How to make the Holiday Yogurt Parfaits

Large container of non-dairy yogurt (I use So Delicious unsweetened coconut milk yogurt)

Homemade granola

Diced apples (I used Honeycrisp)

Pomegranate seeds

Pepitas (hulled pumpkin seeds)

Assemble the parfaits in small mason jars or stemless wine glasses. Start with a layer of yogurt followed by a layer of granola then a layer of the seasonal fruit/nuts: apples, pomegranate seeds, and pepitas. Repeat again until the cup is filled to the top. Enjoy!

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During apple season, this is the perfect dessert! It makes your entire house smell like fall.

If you don't have the time to make a homemade apple pie from scratch then an apple crisp is a great back up option. You get all the smells, tastes, and textures similar to an apple pie but without all the fuss of making pie crusts.

I don't often use butter in my cooking these days, but when I do, it's definitely during the holidays! My go to vegan butter for all things vegan baking is Earth Balance. It's a great all around plant-based butter that performs exceptionally well in baked sweets and treats. Trust me, you wont even know it's vegan once you are devouring your dessert.

I topped each apple crisp bowl with a big scoop of Oatley vanilla ice cream and it was so delish! I had never tried that flavor before (the strawberry is amazing!) but it paired perfectly with it. Another apple crisp topping idea that would be really yummy is the So Delicious Coco-Whip Cream. You can find that with the regular whip creams in the freezer section of most grocery stores.

Tip: don't skip the pecans! They really made this recipe pop!

Warm Cinnamon & Pecan Apple Crisp Recipe - Vegan

For the Apples:

4 apples peeled, cored, seeded, and cut into 1/4 inch wedges (I used Honeycrisp and Granny Smith apples)

1/4 cup organic brown sugar

1 tsp cinnamon

1 tsp cornstarch

1 tablespoon lemon juice

pinch of salt

Ice cream for serving

For the Crumble Topping:

3/4 cup old fashioned rolled oats

1/2 cup flour (I used whole wheat)

1/4 cup organic brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/3 cup chopped pecans (optional but highly recommend)

1/2 cup vegan butter, cut in small chunks and chilled (I used Earth Balance)


1. Preheat oven to 375°F

2. In a medium bowl, combine the apples, brown sugar, cinnamon, corn starch, lemon juice, and pinch of salt. Pour into a 9-inch pie pan or baking dish.

3. Using the same bowl, combine the rolled oats, flour, light brown sugar, cinnamon, nutmeg, salt, and chopped pecans. Add the butter, working it into pea sized small chunks using a fork or pastry cutter.

4. Top the apples with the crumble topping, pressing it gently down into the apples.

5. Bake for 35-40 minutes or until topping is golden brown. Remove from the oven and let cool for at least 25 minutes before serving.

6. Top with a scoop of any non dairy ice cream or non dairy whip cream.

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Smoothie bowls are not just for summer months, they are great and beneficial all year long. It's an easy way to eat more fruit and have fun cooking in the process!

This vegan wild blueberry and yogurt smoothie bowl is full of antioxidants, fiber, vitamins, minerals, and protein! Wild blueberries contain 2x more antioxidants than regular blueberries so they are a great fruit to eat every single day to improve your health.

I used my favorite non-dairy yogurt (unsweetened vanilla coconut yogurt by So Delicious) in this smoothie bowl which cut the acidity and made it a little more creamy tasting which really gave it a very nice flavor.

I topped it with strawberries, pomegranate seeds (I cut these every Sunday during Fall and have them ready to go to add color and nutrition to salads, oatmeal, and smoothie bowls) and my favorite store bought granola which adds texture and crunch. Tip: leave the granola out because you will most likely want to keep adding more as you munch away! It's the best!

I know you're going to love this recipe! Enjoy!

Wild Blueberry Yogurt Smoothie Bowl Recipe - VEGAN

For the Base:

1/4 cup coconut water

3/4 cup frozen wild blueberries

3/4 cup frozen strawberries

1 frozen banana

1/4 cup non dairy yogurt (I used unsweetened vanilla coconut yogurt by So Delicious!)

For the Topping:

1/4 cup granola

2-3 Tablespoons of pomegranate seeds

1-2 strawberries, sliced


1. In a high speed blender, add the coconut water, blueberries, strawberries, banana, and non dairy yogurt. Blend on high for a few minutes until smooth and creamy. You will most likely need to take a spatula and scrape down the sides a few times in order to get the mixture totally smooth. Add a little more coconut water if you need to, to help your blender out.

2. Transfer the smoothie mixture to a bowl. I love using recycled coconut bowls for my smoothies!

3. Garnish with the granola, pom seeds, and strawberries.

Check out my YouTube Video Tutorial Below!

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Hi. I'm Ginny!

I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & beautiful nature and travel photography!


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Ginny Williams

est. 2017