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Chocolate Oatmeal Almond Parfait Recipe


26 minutes
Skill Level

The perfect solution for last minute guests, use our Chocolate Oatmeal Almond Parfait recipe and pop it in the fridge! Try this one here.

Ingredients & Directions

Prep Time
10 minutes
Bake Time
16 minutes


  • 1/4 cup
    canola oil (50 mL)
  • 2 tbsps
    honey and brown sugar (each) (30 mL)
  • 1/2 tsp
    ground cinnamon and vanilla extract (2 mL)
  • 1/4 cup
    sliced almonds (50 mL)
  • 1/4 cup
    wheat germ (50 mL)
  • Vanilla Greek yogurt
  • fresh or frozen raspberries
  • 2 cups
    large flake rolled oats (500 mL)
  • 1 tbsp
    flaxseed (15 mL)


Equipment Needed 
oven Oven
measuring cups Measuring Cups
whisk Whisk
rimmed baking sheet Rimmed Baking Sheet
parchment paper Parchment Paper
parfait glasses Parfait Glasses

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.