Make the granola as directed, using the hazelnuts in place of the pecans and adding the cardamom to the dry mixture.
To make the parfait: In a small saucepan, whisk together the pomegranate juice and honey.
Bring to a boil, reduce the heat to medium-low, and let the pomegranate juice cook down until it reduces by half, 5 to 6 minutes.
Let cool.
Swirl the pomegranate juice mixture into the yogurt.
Divide among 2 bowls and finish with ¼ cup (36 g) of the granola and 2 tablespoons (20 g) pomegranate arils for each bowl.
