Chocolate Oatmeal Almond Parfait Recipe

Chocolate Oatmeal Almond Parfait Recipe

10 min
16 min


1/4 cupcanola oil (50 mL)
2 tbspeach honey and brown sugar (30 mL)
1/2 tspeach ground cinnamon and vanilla extract (2 mL)
1/4 cupsliced almonds (50 mL)
1/4 cupwheat germ (50 mL)
1/3 cupCHIPITS Semi-Sweet Mini Chocolate Chips (75 mL)
Vanilla Greek yogurt
Fresh or thawed, frozen raspberries
2 cupslarge flake rolled oats (500 mL)
1 tbspflaxseed (15 mL)


    1. Preheat the oven to 300°F (150°C). Whisk the oil with the honey, brown sugar, cinnamon and vanilla. Stir the oats with the almonds, wheat germ and flax seed. Stir in the oil mixture until well coated; spread on a parchment paper-lined, rimmed baking sheet.
    2. Bake for 8 minutes; stir and bake for an additional 8 to 10 minutes or until golden. Cool completely on the baking sheet. Crumble and add the chocolate chips. Transfer to an airtight container; store for up to 5 days in a cool dry place or in the freezer for up to 2 months. Makes 3 cups (750 mL) granola.
    3. To assemble the parfait, alternately layer granola with yogurt and raspberries in straight-sided glasses or bowls.

    • Replace the almonds with chopped pecans, peanuts or walnuts.
    • Layer the yogurt and granola with chopped apple, pear, sliced strawberries or bananas instead of raspberries.
    • Substitute hemp hearts, chia seeds or sesame seeds for the flax seeds.
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