Gluten-Free Oatmeal Cookie Granola Berry Parfaits
Transform refrigerated oatmeal cookie dough into crunchy homemade granola for these layered breakfast parfaits. The cookie dough is mixed with pecans and coconut, then baked until golden and broken into clusters. Layered with blueberry-swirled Greek yogurt and fresh raspberries, these parfaits offer the comforting flavors of oatmeal cookies in a healthier breakfast format. Perfect for meal prep or special brunches, each glass delivers satisfying crunch, creamy tang, and bright berry flavors. The mint garnish adds a fresh finishing touch to this indulgent yet balanced morning treat.
Ingredients
- 1 package refrigerated Pillsbury Ready to Bake Oatmeal Raisin Cookie Dough (16 oz, 12 count)
- ½ cup pecans, finely chopped
- ½ cup unsweetened coconut, shredded
- 3 cups plain fat-free Greek yogurt
- ¾ cup blueberry preservesstrawberry jam or raspberry preserves1:1
different berry flavor profile
- 80 fresh raspberries (about 12 oz)
- 16 fresh mint leaves
Instructions
- 1
Heat oven to 325°F and line 2 large cookie sheets with parchment paper
- 2
Let cookie dough stand at room temperature 10 minutes to soften
- 3
Mix cookie dough, pecans and coconut in large bowl with wooden spoon or hands until well blended
- 4
Crumble mixture evenly on prepared cookie sheets
- 5
Bake both sheets simultaneously 18 to 28 minutes, stirring every 5 minutes and rotating sheets halfway through, until golden brown
- 6
Cool completely about 20 minutes, then break granola into smaller pieces
- 7
Mix yogurt and blueberry preserves in medium bowl until well blended and refrigerate
- 8
Spoon 1/4 cup granola into each of 8 glasses
- 9
Top each with 3 heaping tablespoons yogurt mixture and 7 raspberries
- 10
Repeat layering with remaining granola and yogurt mixture
- 11
Top each parfait with remaining raspberries and fresh mint leaves
Tips
Let cookie dough soften properly for easier mixing - cold dough will be difficult to incorporate with nuts and coconut.
Stir the granola every 5 minutes during baking to ensure even browning and prevent burning on the edges.
Make the granola ahead and store airtight for up to 5 days - it actually gets crunchier after cooling completely.
Good to Know
Assembled parfaits keep refrigerated up to 2 days. Store granola separately in airtight container up to 5 days.
Make granola up to 5 days ahead. Mix yogurt with preserves day before. Assemble parfaits morning of serving.
Serve chilled immediately after assembly. Provide spoons for easy eating.
Common Mistakes
Don't skip softening the cookie dough or it won't mix evenly with nuts and coconut.
Stir granola regularly during baking to prevent burning and ensure even golden color.
Substitutions
different berry flavor profile
FAQ
Can I use different cookie dough flavors?
Yes, chocolate chip or sugar cookie dough work well. Oatmeal provides the best granola texture but other varieties will still create tasty clusters.
How long do the parfaits keep assembled?
Best eaten within 4-6 hours of assembly. The granola will soften if left too long with the moist yogurt, losing its appealing crunch.
Can I freeze the granola?
Yes, the baked granola freezes well for up to 3 months in airtight containers. Thaw at room temperature before using in parfaits.