Yogurt Parfait With Granola
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cups raw almonds – coarsely chopped (~56.5 n/a almonds)
- 1/2 cups raw walnuts – coarsely chopped
- 1/3 cups unsweetened shredded coconut
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/4 cups extra-virgin olive oil
- 1/4 cups honey
- 1 tsp pure vanilla extract
- 3 cups plain Greek yogurt
- 1 cups fresh strawberries – hulled and sliced (~14.5 medium strawberries)
- 3/4 cups fresh blueberries – rinsed and patted dry
- 3/4 cups fresh raspberries – rinsed and patted dry
- honey – drizzled on top (for serving)
Instructions
1. Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, chopped almonds, chopped walnuts, shredded coconut, ground cinnamon, and sea salt. Stir until evenly mixed.
3. In a small bowl or measuring cup, whisk together the olive oil, honey, and vanilla extract until smooth.
4. Pour the honey mixture over the oat mixture. Stir thoroughly until all the dry ingredients are evenly coated and there are no dry patches.
5. Spread the granola mixture in an even layer on the prepared baking sheet, pressing it lightly with the back of a spatula to help form clusters.
6. Bake the granola for 15–20 minutes, stirring once halfway through, until it is golden brown and fragrant. Watch closely near the end so it does not burn.
7. Remove the baking sheet from the oven and let the granola cool completely on the pan without stirring. It will crisp and form clusters as it cools, about 15–20 minutes.
8. While the granola cools, prepare the fruit. Slice the strawberries and gently pat the strawberries, blueberries, and raspberries dry with a paper towel so they do not water down the yogurt.
9. Once the granola is fully cooled, gently break it into clusters with your hands. Reserve 2 cups of granola for assembling the parfaits and store any extra in an airtight container for another use.
10. To assemble each parfait, spoon a heaping 1/4 cup of Greek yogurt into the bottom of a clear glass or jar and smooth the top.
11. Add a layer of mixed berries over the yogurt, using a small handful of strawberries, blueberries, and raspberries for each serving.
12. Sprinkle a generous layer of granola over the berries, using about 1/4 cup per parfait.
13. Repeat the layers with more yogurt, berries, and granola until the glass is nearly full, ending with a sprinkle of granola and a few berries on top for garnish.
14. Drizzle a little honey over the top of each parfait just before serving, if you like extra sweetness.
15. Serve the yogurt parfaits immediately for the crispiest granola texture, or cover and refrigerate for up to 1 hour before serving if you prefer the granola slightly softened.
Yogurt parfait with granola is a layered breakfast or snack that balances creamy, tangy yogurt with crunchy, toasty grains and fresh, juicy fruit. The contrast of textures is a big part of its appeal: smooth yogurt, crisp granola clusters, and burst-in-your-mouth berries. Natural sweetness from honey and fruit keeps it light yet satisfying, making it feel indulgent without being heavy.
The modern yogurt parfait is especially associated with American and European café culture, where it emerged as a fresh, health-leaning alternative to heavier breakfast plates. It draws on older traditions of cultured dairy and grain porridges, combining them in a visually appealing, glass-served format. Over time, it has become a flexible template, but the core idea of yogurt, granola, and fruit layered together remains central to its identity.