A Morning Parfait

Cinnamon Apple Quinoa Parfait 
Yields 4 small parfait cups (I use stemless wine glasses)
For Oat Crumble:
1 cup rolled oats
1 1/2 tablespoons coconut oil – melted
2 teaspoons granulated sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Combine all ingredients in a small bowl. Evenly spread on a baking sheet and bake until golden brown, about 7-10 minutes. Set aside to cool.
For Cinnamon Apple Compote:
4-5 apples (preferably lady alice), peeled, cored and coarsely chopped
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoons sugar
1 cup water, or more if necessary
In a medium saucepan over medium heat, combine all ingredients, mixing well.  Bring to a boil and reduce heat to low. Partially cover and cook until apples are softened and liquid is syrupy, about 10 minutes. Add more water if needed in the cooking process.  Remove from heat and let cool completely before covering and refrigerate for at least 1 hour.
For Quinoa:
Cook 1 cup quinoa according to package directions. Once cooked, add 1 1/2 teaspoons cinnamon, mix well. Set aside to cool.
For Yogurt:
2 cups non-fat vanilla, greek yogurt (I use Chobani)
Spoon 1/4 cup yogurt in bottom of glass, 1/4 cup quinoa, 1/4 cup cinnamon apple parfait. Repeat the layering and top with oat crumble. Fill remaining glasses.