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A blueberry parfait bowl with gingersnap granola

Blueberry Parfait with Gingersnap Granola

  • Prep Time
    Prep Time: 15 minutes
  • Cook Time
    Cook Time: 25 minutes plus cooling
  • Serves
    Serves: 4 servings
Granola
  • 1/3 Cup honey
  • 1/4 Cup canola oil
  • 2 Tablespoons molasses
  • 1/2 Tsp. vanilla extract
  • 2 Cups old-fashioned oats
  • 1 Cup pumpkin seeds
  • 3/4 Tsp. ground ginger
  • 1/2 Tsp. ground cinnamon
  • 1/4 Tsp. ground nutmeg
  • 1/8 Tsp. ground cloves
  • 1/8 Tsp. salt
Parfait
  • 4 Cups low-fat vanilla yogurt
  • 2 Cups Driscoll's Blueberries
  • 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 molasses 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.
Note
  • The granola recipe makes 4 cups granola. Store remaining in air-tight container.
Calories 337.93
Total Fat 6.24 g
Saturated Fat 1.82 g
Cholesterol 13.34 mg
Sodium 116.32 mg
Total Carbohydrates 61.38 g
Dietary Fiber 2.36 g
Protein 9.10 g

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