I would imagine any granola bar containing oats would work in this recipe.

KIWI-PINEAPPLE YOGURT PARFAITS

GRANOLA MIXTURE:
4 Nature Valley Oats ‘n Honey Crunch Granola Bars (2 pouches from 8.9 ounce box), unwrapped, broken into pieces
12 to 14 whole macadamia nuts

YOGURT MIXTURE:
1 container (6 ounces Fat Free Vanilla Yogurt
1/2 cup frozen (thawed) light whipped topping
1 Tablespoon shredded coconut
1 Tablespoon finely grated white chocolate baking bar

FRUIT MIXTURE:
1/2 cup coarsely chopped peeled kiwi fruit
1/2 cup canned pineapple tidbits
1 1/2 teaspoons honey

In food processor or gallon-size resealable food-storage plastic bag, place granola bars and nuts; process or crush with meat mallet until chopped.

In small bowl, mix all yogurt mixture ingredients until well blended; set aside. In another small bowl, gently toss all fruit mixture ingredients until coated; set aside.

In each of 2 parfait, dessert or wine glasses (12 to 14-ounces each), alternately spoon about 3 Tablespoons granola mixture, 1/4 cup yogurt mixture and 1/4 cup fruit mixture; repeat layers. Top each parfait with a sprinkle of remaining granola mixture. Garnish each with white chocolate curls and a kiwi fruit slice, if desired. Serve immediately.

Makes 2 servings