For breakfast or dessert, this blend of creamy yogurt, juicy blueberries, and crunchy gingernap granola is a star. The warm spices of gingersnap cookies add a taste of decadence! This blueberry yogurt parfait with gingersnap granola recipe makes 4 cups of granola so you can use half for parfaits and store the remaining in an airtight container for later!
- 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
- 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.
The granola recipe makes 4 cups granola. Store remaining in air-tight container.