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Yogurt-Blueberry Parfaits with Maple-Walnut Granola

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 servings
Category
Cornmeal, Rice, Grains
Course
Breakfast & Brunches
Main Dish
Preparation Method
Saute
Sources
Yankee Magazine

These Yogurt-Blueberry Parfaits with Maple-Walnut Granola make a healthy breakfast or afternoon snack. Create layers to your liking and use your favorite yogurt. Once you make this granola, we guarantee you will never go back to store-bought.

Ingredients
3 cups old-fashioned rolled oats
1 cup chopped walnuts
1-1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher or sea salt
1 cup maple syrup
1 tablespoon vanilla extract
3 tablespoons canola oil
4 cups plain or vanilla yogurt
Blueberry Sauce
Garnish: 4 sprigs fresh mint

Instructions

Heat oven to 325°. Combine oats, walnuts, cinnamon, nutmeg, and salt together in a large bowl. In a separate bowl, mix maple syrup, vanilla extract, and oil. Pour maple syrup mixture over oat mixture and combine until all ingredients are well incorporated. Spread granola onto a large, well-oiled baking sheet and bake 15 minutes. Stir and return to the oven 10 minutes longer. Remove from the oven and allow to cool completely. (Granola can be stored up to 2 weeks in an airtight container.)

Spoon 1/2 cup yogurt into four glass bowls or 12-ounce brandy snifters. Top each bowl with about 1/2 cup granola, then an additional 1/2 cup yogurt. Spoon 1/3 cup Blueberry Sauce over each parfait and garnish with a sprig of mint.

Blueberry Sauce

Ingredients
4 cups frozen blueberries (about 2 10-ounce packages), thawed
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/3 cup sugar
2 teaspoons cornstarch, dissolved in 2 teaspoons water

Instructions

In a medium saucepan over low heat, combine blueberries, lemon zest and juice, and sugar, stirring until blueberries release their juices and the mixture begins to bubble. Add dissolved cornstarch and cook 1 to 2 minutes more, until sauce is slightly thickened. Remove from heat and let cool to room temperature. (Sauce will keep up to 1 week in the refrigerator.)

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Wayne</span> Mon, 06/18/2018 - 02:38
The actual parfait serving looks nothing like the picture. The picture has been embellished to a ridiculous extent.
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 06/20/2018 - 09:59

In this case, the photo is indeed of the exact recipe. In fact, the Almanac staff cooked, tested, and photographed this recipe. Though we did our best with the photo presentation, there's nothing enhanced about the recipe! Enjoy, everyone!

 <span>Chris</span> Mon, 05/21/2018 - 11:27
This is a delicious! I served at a brunch this past Sunday. To the online health police, the entire recipe has 1/3 cup of sugar and it's unsweetened yogurt. Just adjust if you want. Jeez! The maple syrup split 4 ways isn’t going to tip the scales. Maple syrup is actually a preferred sweetener of dietitians. Oats, walnuts, blueberries = nutrition.
<span>Eric</span> Mon, 05/21/2018 - 09:15
Just because you say the words "fruit" and "granola", doesn't automatically make something healthy. The sugar and calorie content of this dessert (please don't call this breakfast) are quite high. Since there are four sprigs of garnish, I'm assuming that's also the number of servings for this. If that's true, each serving is over 1000 calories!!!