Gingerbread Granola Yogurt Parfait

Gingerbread Granola Yogurt Parfait

By Glenisk


13 Count


624 Calories

Total Time

75 Mins


4 Servings


​250g Glenisk 0% Fat Vanilla Irish Strained Protein 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

From Glenisk

Vanilla 0% Fat Irish Strained Protein Yogurt Big Pot Where to Buy

Nutritional Information (per serving)

Gingerbread Granola Yogurt Parfait


  1. Preheat oven to 150ºC.
  2. Line 2 large baking sheets with foil.
  3. In a large bowl, mix oats, nuts and wheat germ. In another bowl, whisk brown sugar, black treacle, oil, vanilla, salt and spices. Stir the treacle mix into oat mix and make sure all is coated. Divide between 2 baking sheets, spreading evenly.
  4. 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.
  5. Remove sheets from oven and let granola cool. Stir in rasins (if desired) once cool.
  6. To assemble parfait :layer granola into serving glasses glasses. All a layer of yogurt. Repeat layers once and serve.
  7. Granola can be stored up to 2 weeks in an airtight container and refrigerated.
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