Yoghurt Crunch Parfait

Ingredients

Cooking spray
1/2 cup packed light brown sugar
4 tbsp unsalted butter
1 cup quick-cooking oats
1/2 cup chopped raw pecans/ almonds/ walnuts
1/3 cup hulled raw pumpkin seeds
1 quart fat-free plain yogurt
2 cups cubed cantaloupe
1 cup blueberries

METHOD
To make crunch: Preheat oven to 350° F. 
Spray a baking pan with cooking spray. 
In a large pan, heat brown sugar & butter, stirring, until smooth. 
Remove from heat and stir in oats, pecans, and pumpkin seeds. Spread in prepared pan. 
Bake 20-25 minutes, until golden. 
Cool in pan on wire rack. 
Crumble into pieces.
Spoon about one-half of crunch into 8 tall glasses and top with half of yoghurt and half of fruit. 
Repeat layering with the remaining crunch, yogurt, and fruit.

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