Piña Colada Yogurt & Honey Parfait

Featuring some of our top anti-allergy foods, this tropical treat makes a great breakfast, snack, or healthy dessert.

Recipe courtesy of the National Honey Board (

For more about this recipe: Nutritional Rx for Allergies.




  • 1 cup old-fashioned oats   

  • 1 cup sliced almonds   

  • 1 cup shredded coconut   

  • 2 Tbs. coconut oil, melted   

  • 5 Tbs. local, raw honey   

  • 1 tsp. vanilla extract   


  • 1/2 cup nonfat Greek yogurt 

  • 1/2 cup granola 

  • 1/4 cup pineapple, cubed or crushed   

  •  Drizzle of honey   


Granola: Preheat oven to 300°F. Add old-fashioned oats and coconut flakes
to a large bowl. In separate bowl, whisk melted coconut oil, honey, and vanilla extract. Drizzle mixture over oats and fold until evenly coated.

Transfer oat mixture to a parchment paper-lined baking sheet. Bake for 20–25 minutes, or until mixture is golden brown, stirring every 10 minutes.

Allow mixture to cool completely. Store in an airtight container until ready to use. It will stay fresh for 7–10 days.

To Make Parfait: In a small jar, layer the Greek yogurt, granola, and pineapple. Drizzle with honey. Serve immediately.