1. Preheat oven to 325�F.
2. Place oats, almonds, coconut and pecans into a large bowl.
3. Combine cranberry juice, brown sugar, a few pumps of vegetable oil spray in a medium saucepan.
4. Blend in cinnamon and allspice and bring to boil, whisking until sugar dissolves.
5. Pour hot syrup over oat mixture and stir to coat evenly.
6. Spread mixture out on large rimmed nonstick baking sheet.
7. Bake at 325�F until golden brown at edges, about 20 minutes.
8. Add cranberries and use metal spatula to blend, stirring until dry (about 12 minutes).
9. Cool completely on baking sheet and store in airtight container at room temperature for up to 1 week.

Preparation of Parfait:
1.  Add apple cider, pumpkin, yogurt, coconut milk, maple syrup, cinnamon, ginger and vanilla to blender container.
2.  Cover and blend until smooth.
3.  Add 1 packet of BeautyScoop and blend for 30 seconds.
4.  Add ice and grind until smooth.
5.  Pour into 2 glasses, serve and enjoy!

Makes 2 servings (6 ounces each).