- 8
Ingredients
- Granola:
- 2 cups rolled oats
- 1/4 cup sliced almonds
- 1/4 cup honey
- 1/4 cup molasses
- 2 tbsp water
- 1 1/2 tbsp vegetable oil
- 1/4 tsp cinnamon
- 3/4 cup raisins
- Blueberry Sauce:
- 1 cup blueberries, fresh or frozen
- Juice of 1/2 lemon
- 2 to 4 tbsp sugar
- Parfaits:
- 1 cup cubed cantaloupe
- 1 cup blueberries
- 4 cups plain, nonfat yogurt
Preparation
Step 1
Preheat oven to 375 F. 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 baking sheet and toast, stirring every 10 minutes until golden-crisp, about 30 minutes. Remove from oven and add raisins. Cool completely before covering. Store in an airtight container for up to three weeks in the refrigerator or at room temperature.
Puree berries 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 the juices.
Layer granola, cantaloupe, blueberries and yogurt in glasses; drizzle with blueberry sauce.