Inspired by our upcoming Ice Cream for Breakfast event: an Ice Cream Parfait made with our Mango Fro-Yo ice cream, homemade granola, and raspberry compote.

All you need is 3-4 different components for your layers... and they can be anything you want! We sliced up some banana first, then a layer of almond granola, then raspberry compote, then a scoop of Mango Froyo, and repeat!

Here's a recipe for almond granola that you can make for your parfait:

• 1 cup of rolled oats
• 1/3 cup of rolled oats finely ground
• 3/4 cup of slivered almonds
• 1/2 cup of maple syrup
• 1/4 cup of coconut oil
• 1/4 tsp of salt

1. Combine the oats and almonds
2. Melt together the maple syrup, coconut oil, and salt
3. Combine the wet and dry ingredients thoroughly
4. Press onto a baking sheet and bake at 300 degrees until golden

And here's a recipe for raspberry compote:

• 2 1/2 cups of raspberries (fresh or frozen)
• 5 cups of water
• 1 cup of organic cane sugar

1. First boil the water
2. Then add the raspberries and sugar to the water
3. Let it all boil together until you get your desired thickness (suggested: 25-45 minutes