Prep Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4

 

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 SB Blueberries

DIRECTIONS

  • 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.

 
Derived from a recipe courtesy of Driscolls

 
 

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