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Mini Chocolate Chips Oatmeal Almond Parfait https://www.metro.ca/userfiles/image/recipes/Parfait-aux-amandes,-a-l'avoine-et-aux-mini-grains-de-chocolat-7281.jpg PT10M PT16M PT26M
Preheat the oven to 300°F (160°C).Whisk the oil with the honey, brown sugar, cinnamon and vanilla.Stir the oats with the almonds and wheat germ.Stir in the oil mixture until well coated; spread on a parchment paper-lined, rimmed baking sheet.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.To assemble the parfait, alternately layer granola with yogurt and raspberries in straight-sided glasses or bowls.Note: 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
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1/4 cup (60 mL) canola oil 2 Tbsp. (30 mL) honey 2 Tbsp. (30 mL) brown sugar 1/2 tsp. (2 mL) ground cinnamon 1/2 tsp. (2 mL) vanilla extract 2 cups (500 mL) large flakes oats 1/4 cup (60 mL) sliced almonds 1/4 cups (60 mL) wheat germ 1/3 cup (75 mL) CHIPITS®™ mini semi sweet chocolate chips vanilla Greek yogourt yogurt fresh or frozen raspberries
Mini Chocolate Chips Oatmeal Almond Parfait

Mini Chocolate Chips Oatmeal Almond Parfait

Rate this recipe
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3
cups
0:10
Preparation
0:16
COOKING
0:26
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    canola oil
  • 2 Tbsp.
    (30 mL)
    honey
  • 2 Tbsp.
    (30 mL)
    brown sugar
  • 1/2 tsp.
    (2 mL)
    ground cinnamon
  • 1/2 tsp.
    (2 mL)
    vanilla extract
  • 2 cups
    (500 mL)
    large flakes oats
  • 1/4 cup
    (60 mL)
    sliced almonds
  • 1/4 cups
    (60 mL)
    wheat germ
  • 1/3 cup
    (75 mL)
    CHIPITS®™ mini semi sweet chocolate chips

  • vanilla Greek yogourt yogurt

  • fresh or frozen raspberries
Imprimer ma sélection

Preparation

Preheat the oven to 300°F (160°C).

Whisk the oil with the honey, brown sugar, cinnamon and vanilla.

Stir the oats with the almonds and wheat germ.

Stir in the oil mixture until well coated; spread on a parchment paper-lined, rimmed baking sheet.

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.

To assemble the parfait, alternately layer granola with yogurt and raspberries in straight-sided glasses or bowls.

Note: 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

Source : Hershey Canada

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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