gingerbread granola yogurt parfait - Glenisk

Ingredients

• ​250g Glenisk 0% fat strained protein vanilla yogurt
• 140g porridge oats
• 55g sliced almonds
• 65g chopped walnuts
• 50g dark brown sugar
• 60g dark treacle
• 40ml of vegetable oil
• ½ tbsp vanilla extract
• ½ tsp salt
• 1 tsp cinnamon
• ¾ tsp ground ginger
• ½ tsp nutmeg
• 75g raisins
• Preheat oven to 150C.
• Line 2 large baking sheets with foil.
• Bake granola until browned, 50 to 60 minutes, stirring every 15 minutes. Halfway through baking time, switch baking sheets from top to bottom and front to back.
• Remove sheets from oven and let granola cool. Stir in rasins (if desired) once cool.
• To assemble parfait :layer granola into serving glasses glasses. All a layer of yogurt. Repeat layers once and serve.
• Granola can be stored up to 2 weeks in an airtight container and refrigerated.