You are here: Home » Recipes » Yogurt and Granola Parfaits with Blueberry Sauce Yogurt and Granola Parfaits with Blueberry Sauce Recipe by American Profile Yield 8 servings PrintEmail Ingredients Granola:2 cups rolled oats1/4 cup sliced almonds1/4 cup honey1/4 cup molasses2 tablespoons water1 1/2 tablespoons vegetable oil1/4 teaspoon cinnamon3/4 cup raisinsBlueberry Sauce:1 cup blueberries, fresh or frozen Juice of 1/2 lemon2 to 4 tablespoons sugarParfaits:1 cup cubed cantaloupe1 cup blueberries4 cups plain, nonfat yogurt Instructions 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. 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. Layer granola, cantaloupe, blueberries and yogurt in glasses; drizzle with blueberry sauce.