Yogurt Parfait with Homemade Granola and Blueberry Compote

Directions

1. 1

   Melt butter in a saucepan, then add mix in maple/honey, nut butter, brown sugar, and vanilla.

2. 2

   Fold dry ingredients into the wet.

3. 3

   Pour onto a lined baking tray and press into a 1/2-inch thick layer.

4. 4

   Bake at 160°C for 20 minutes, flip and stir, then bake for another 20 minutes.

5. 5

   Let cool on the tray completely before storing in an airtight container in the fridge for up to 2 months.

6. 6

   Cook everything on a pan until thickened for the compote.

7. 7

   Serve compote and granola with Greek yogurt and honey.