The perfect solution for last minute guests, use our Chocolate Oatmeal Almond Parfait recipe and pop it in the fridge! Try this one here.
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.
Replace the almonds with chopped pecans, peanuts or walnuts. Substitute hemp hearts, chia seeds or sesame seeds for the flax seeds.
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.
To assemble the parfait, alternately layer granola with yogurt and raspberries in straight-sided glasses or bowls.
Layer the yogurt and granola with chopped apple, pear, sliced strawberries or bananas instead of raspberries.