For crumble : 

1. 92 g (2 packs of 2 bars each) Val Nature roasted almond granola bars
2. ¾ cup whole wheat flour (180 ml)
3. ½ cup icing sugar (125 ml)
4. ½ cup salted butter, cold and cut in pieces (125 ml)
5.  

For syrup :

1. ¼ cup maple syrup (60 ml)
2. 2 tablespoons balsamic vinegar (30ml)

For blueberries :

• 2 cups frozen wild blueberries(500 ml)
• ¼ cup white sugar (60 ml)
• ½ teaspoon lavender (optional) (2 ml)

For cream :

• ¾ cup 35% Liberté whipping cream (175 ml)
• 1 cup 10 % Plain Liberté goat milk yogurt  (250 ml)

1. Preheat oven at 375 F (190 C). Crush granola bars in their packages or in the blender. Mix flour with crushed granola bars, icing sugar and butter until you obtain chunks. Spread on an ungreased cooking plate and bake for 12 to 15 minutes, until crumble is golden. As soon as they come out of the oven, split with a wooden spoon.
2. Pour balsamic vinegar and maple syrup in a microwaveable plate and heat for one minute at maxium power. The mix should start boiling without becoming too gummy; it will get harder when it cools.
3. In a microwaveable bowl, mix frozen blueberries with white sugar and if wanted, lavender.
4. Microwave for two minutes at maximum power. Let cool.
5. With an electric batter, whip cream until ferm. Add to mixture.
6. Prepare 8 parfait glasses. In each of them, put 30 ml (2 tablespoons) bluberry mix. Cover with 60 ml (1/4 cup) crumble and cover with 30 to 45 ml (2 to 3 tablespoons) cream. Garnism with 10 ml (2 teaspoons) syrup.