I had been wanting to try making my own granola for a while but I purposefully held off until the summer. I had seen granola being served with yogurt and fresh berries as a parfait and I wanted to try it like that. Now that the fresh local blueberries were out was the perfect time. I used the maple pecan granola that had survived my snacking for breakfasts last week in the form of parfaits with vanilla yogurt, fresh blueberries and topped it off with some maple syrup. It was amazing! The crunchy granola went really well in the cool and creamy vanilla yogurt with the juicy blueberries were just bursting with flavour. Towards the end of the week I had run out of vanilla yogurt and I decided to try some left over cottages cheese that needed to be used. I was pleasantly surprised that the slightly tangy cottage cheese worked really in this otherwise sweet dish. I would also imagine that vanilla frozen yogurt would also work well.
1 cup vanilla yogurt
1 handful maple pecan granola
1 handful blueberries
1 tablespoon maple syrup
1. Assemble parfait.
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