Blueberry Parfait with Gingersnap Granola Driscolls

Gingersnap Granola Blueberry Parfait

Granola:
115 grams of honey
50 ml canola oil
2 Tablespoons molasses
1/2 Tsp. vanilla extract
315 grams of old-fashioned oats
120 grams of 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:
900 ml low-fat vanilla yogurt
400 grams of Driscoll's Blueberries

15 min prep + 25 cooking + cooling | 4 | breakfast

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.

Directions

Preheat oven to 160°C. 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 100 grams of yogurt, 30 grams of granola and 50 grams of blueberries in a parfait or wine glass. Repeat with remaining yogurt, blueberries and granola.