Recipes & Ideas

Blueberry Parfait with Gingersnap Granola Recipe

For breakfast or dessert, this blend of creamy yogurt, juicy blueberries and crunchy granola is a star. The warm spices of gingersnap cookies add a taste of decadence! The recipe makes 4 cups granola. Use half for parfaits and store the remaining in an airtight container.

INGREDIENTS

Granola

1/3 cups honey
1/4 cups canola oil
2 tablespoons molasses
1/2 teaspoons vanilla extract
2 cups old-fashioned oats
1 cup pumpkin seeds
3/4 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1/4 teaspoons ground nutmeg
1/8 teaspoons ground cloves
1/8 teaspoons salt

Parfait

4 cups low-fat vanilla yogurt
2 cups Driscoll's Blueberries

Instructions

Preheat oven to 325°F. Lightly grease rimmed baking sheet.
Whisk together honey, oil, molasses and vanilla in a large bowl. Combine oats, pumpkin seeds, ginger, cinnamon, nutmeg, cloves and salt in a medium bowl. Add oat mixture to maple syrup mixture and stir until evenly coated. Spread mixture on prepared baking sheet.
Bake about 25 minutes or until golden brown, stirring every 10 minutes. Let granola cool 10 minutes, stirring occasionally so it doesn't stick to the baking sheet. Transfer to bowl or dish to cool completely.
Make 2 layers of 1/2 cup yogurt, 1/4 cup granola and 1/4 cup blueberries in a parfait or wine glass. Repeat with remaining yogurt, blueberries and granola.