Yogurt and Granola Parfaits with Blueberry Sauce

  • Yield 8 servings


2 cups rolled oats
1/4 cup sliced almonds
1/4 cup honey
1/4 cup molasses
2 tablespoons water
1 1/2 tablespoons vegetable oil
1/4 teaspoon cinnamon
3/4 cup raisins
Blueberry Sauce:
1 cup blueberries, fresh or frozen
Juice of 1/2 lemon
2 to 4 tablespoons sugar
1 cup cubed cantaloupe
1 cup blueberries
4 cups plain, nonfat yogurt


  1. Preheat oven to 375 degrees.  Combine oats and almonds in a medium bowl.  In a small saucepan, combine honey, molasses, water, vegetable oil and cinnamon.  Heat through, stirring for about 1 minute.  Pour over oat mixture and stir to blend.  Spread on a baking sheet and toast, stirring every 10 minutes until golden-crisp, about 30 minutes.  Remove from oven and add raisins.  Cool completely before serving.  Store in an airtight container for up to three weeks in the refrigerator or at room temperature.
  2. Puree blueberries in a blender with lemon juice.  Blend in sugar by the tablespoonful, tasting after each addition, until desired degree of sweetness is reached.  Strain through a fine strainer, pressing with a rubber spatula to release juices.
  3. Layer granola, cantaloupe, blueberries and yogurt in glasses; drizzle with blueberry sauce.



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