Blueberry Parfait with Gingersnap Granola

Blueberry Parfait with Gingersnap Granola

For brekkie or dessert, the creamy texture of yoghurt, juicy blueberries and crunchy granola is a star!


1/3 Cup honey
1/4 Cup canola oil
2 Tablespoons molasses
1/2 Teaspoon vanilla extract
2 Cups rolled oats
1 Cup pumpkin seeds
3/4 Teaspoon ground ginger
1/2 Teaspoon ground cinnamon
1/4 Teaspoon ground nutmeg
1/8 Teaspoon ground cloves
1/8 Teaspoon salt

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

  • Serves 4
  • Breakfast


  1. Preheat oven to 160°C. Lightly grease rimmed baking sheet.
  2. 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.
  3. 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.
  4. 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 an air-tight container.

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