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Preheat oven to 350°F. In a medium bowl combine oats, coconut, almonds and sunflower kernels. In a small bowl, stir together honey, oil, brown sugar and cinnamon. Drizzle honey mixture over oat mixture. Stir until oats are coated.
Pour oat-honey mixture onto a large rimmed baking sheet, spreading into an even layer. Bake about 25 minutes or until lightly browned, stirring every 10 minutes.
Line a baking sheet with foil or parchment paper. Spread granola onto the prepared baking sheet. Set aside. (If not using right away, store granola in an airtight storage container for up to 1 week.)
In another small bowl, stir together yogurt and marmalade. For parfaits, spoon about 2 tablespoons blueberries into each of 4 parfait glasses. Add about 2 tablespoons of the yogurt mixture to each glass. If you like, stir gently to mix. Add about 2 tablespoons of the granola to each glass. Repeat layers, but do not stir. If desired, top with additional blueberries.