Recipes

23.10.25

Yogurt Parfait with Honey & Nut Granola

Crunchy nuts, wholesome seeds, and golden oats come together with sweet honey in this irresistible yogurt parfait and homemade honey granola. Paired with fresh fruit and creamy Gippsland Dairy Honey Yogurt, it’s simple, nourishing, and a beautiful reminder of the vital role bees play in every bite.

With Bees

With bees, this recipe is full of colour and flavour. Bees pollinate almonds, cashews, macadamias, sunflower and pumpkin plants, helping them produce the nuts and seeds that give this granola its crunch. They pollinate kiwifruit and blueberry flowers so the fruit can form, adding colour, size and natural sweetness. And, of course, bees make the honey that ties it all together. Every spoonful depends on their pollination work.

Without Bees

Without bees, this recipe changes completely. The honey disappears, and so do the almonds, macadamias, cashews, kiwifruit, and blueberries. Even the butter and milk is reduced as bees pollinate the clover and lucerne used to feed dairy cows meaning less food for cows and less milk to make dairy. What’s left is oats – plain, pale, and missing the nutrition and variety that bees make possible.

Yogurt Parfait

 

Prep time:15 minutes
Cook time:30 minutes
Servings:4
Calories:691

Ingredients

  • 2 cups rolled oats
  • 1/2 cup almonds (chopped)
  • 1/2 cup cashews (chopped)
  • 1/4 cup macadamias (chopped)
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • Pinch of salt
  • 1/2 cup Beechworth Honey Traditional Honey (plus extra for drizzling)
  • 2 tbsp butter (melted)
  • 4 Gippsland Dairy Honey Yogurt 160g pots
  • 6 kiwi fruits (peeled and sliced into 1.5–2 cm pieces)
  • blueberries (to garnish)
  • mint leaves (to garnish)

Instructions

  • Preheat oven to 160°C and line a large baking tray with baking paper.
  • In a large bowl, combine oats, almonds, cashews, macadamias, pumpkin seeds, sunflower seeds, and salt.
  • Gently warm honey and melted butter together (microwave or stovetop) until pourable. Add to dry mixture and stir until evenly coated.
  • Spread mixture onto prepared tray in an even layer. Bake for 25–30 minutes, stirring halfway through, until golden and fragrant.
  • Remove from oven and allow to cool completely – it will crisp as it cools.
  • In 4 clear glasses or jars, add a layer of cooled granola. Top with a spoonful of Gippsland Dairy Honey Yogurt and a drizzle of Beechworth Traditional Honey. Add a layer of kiwi slices.
  • Repeat layers until the glass is full, finishing with yogurt, kiwi, and a scatter of blueberries.
  • Drizzle with a little extra honey and garnish with fresh mint leaves.

Nutrition

Calories: 691 kcalCarbohydrates: 94 gProtein: 18 gFat: 32 gSaturated Fat: 4 gPolyunsaturated Fat: 8 gMonounsaturated Fat: 18 gTrans Fat: 0.01 gCholesterol: 1 mgSodium: 23 mgPotassium: 805 mgFiber: 13 gSugar: 50 gVitamin A: 137 IUVitamin C: 103 mgCalcium: 151 mgIron: 5 mg