Pie Spiced Granola + Yogurt Parfaits

This post was created as part of my ongoing partnership with Stonyfield. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!

Have you ever made your own granola? I’ve only done it once yeeeears ago, and I was less than thrilled with the results.

But I knew it was time to take another stab at it. And this time, the results were DIVINE!

I made a few minor adjustments to this recipe from Chowhound and left out all of the fruit and nuts. I like leaving my granola kind of plain for parfaits and adding different things to the layers to make them interesting.

For these parfaits, I ended up using a mix of wild blueberry and raspberry preserves and that I had in the fridge. I figured they would go great with the pie spice flavor that I mixed into the granola.

I wanted something quick and simple, and the jammy quality of the preserves reminded me of the side cars on the new Whole Milk Greek Yogurt line from Stonyfield that I got to try out a few weeks ago.

First of all, do you see that lusciousness? Ohmygoodness.

The yogurt is soooo rich and creamy and the sidecar has the perfect amount of sweetness to add to the mix. I prefer plain yogurt usually, because I can mix in as little or as much of any topping that I choose, and this little section of fruit is great for adding at your own pace.

Come to think of it, a little container of my homemade granola alongside this would make the perfect breakfast on-the-go!

You can get the Whole Milk Greek in Plain or Vanilla Bean, and the side cars come in Strawberry, Cherry, Blueberry and Honey.

The other exciting new product that Stonyfield is bringing to the table is their 100% Grassfed Whole Milk Yogurt. This stuff is legit. Did you know that products can claim to be made from milk from grassfed cows even if they eat things other than just grass?

This new line from Stonyfield is 100% Grassfed, meaning that it’s made from cows who have eaten all grass all year round – even in the winter! The grass is fermented using a method called balage, where the hay is dried halfway and wrapped in plastic to block out the air so it gets nice and sweet for the cows to enjoy during the winter months.

Before World War 2, grassfed was the norm. Cows turn the low grade protein from grass into a high grade protein as it passes through their 4 stomachs. They actually make it healthier for humans than before it was processed! How cool is that? They were built to eat grass, and they love it!

And my family loves it, too!

When making this granola, keep in mind that it will start to harden and clump together as it cools down, so you need to stir it occasionally. I found that the best way to keep it from sticking to the baking sheet was to use a spatula and scrape the bottom with each pass. I definitely still had granola flying all over my kitchen though. Ha!

Whatever yogurt you choose to pair with these parfaits, I guarantee you’ll love ’em!

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