1 cup whole grain oats

¼ cup shredded coconut

¼ cup pumpkin seeds

¼ cup sliced almonds

¼ cup pure maple syrup

½ pineapple, cored and cut into small cubes

1 tsp vanilla extract

Mango & Passionfruit Coconut yoghurt

1. On a non stick baking tray, sprinkle the oats, coconut, pumpkin seeds and almonds. Drizzle over the maple syrup, and toss to coat. Bake at 180 degrees celsius for 10-15 minutes or until golden brown. Set aside. 
2. Add the chopped pineapple to a bowl. Add the vanilla and mix well. In a frying pan, caramelise the pineapple over a medium heat until a lightly golden and caramelised.  Leave to cool slightly.
3. To make the parfaits, layer the yoghurt, pineapple and muesli in glasses. Serve immediately.