Servings: 4 parfaits
Calories: 310kcal
Ingredients
- Homemade Granola
- 1 cup 90 g old-fashioned rolled oats
- 3 tbsp unsalted butter melted (or coconut oil)
- 3 tbsp brown sugar or maple syrup / honey
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup 45 g coconut flakes (optional)
- ¼ cup chopped almonds walnuts, or pecans (optional)
- ¼ cup dried cranberries or raisins add after baking
- Berry Layer
- 1 cup fresh strawberries hulled and sliced
- 1 cup fresh blueberries
- ½ cup fresh raspberries
- ½ cup fresh blackberries
- 1 tsp honey or maple syrup optional, to sweeten berries
- Yogurt Layer
- 2 cups 480 g plain Greek yogurt (or vanilla yogurt, or dairy-free yogurt)
- 1 –2 tbsp honey or maple syrup to taste (skip if using sweetened yogurt)
- ½ tsp vanilla extract optional
- For Serving
- Extra drizzle of honey or maple syrup
- Extra pinch of granola on top
- Fresh mint sprig optional garnish
Instructions
- Make the Homemade Granola
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a bowl, combine rolled oats, melted butter, brown sugar, cinnamon, and salt. Stir until every oat is evenly coated. Add coconut flakes and nuts if using; stir to combine.
- Spread the mixture in an even, single layer on the prepared baking sheet.
- Bake 20–25 minutes, stirring halfway through, until golden brown and fragrant. Watch closely in the last few minutes — granola can go from golden to burnt quickly.
- Remove from the oven; let cool completely on the baking sheet without stirring. It will crisp up as it cools. Once cool, stir in dried cranberries or raisins if using.
- Store in an airtight container at room temperature up to 2 weeks.
- Prep the Berries
- Wash and dry all berries thoroughly. Hull and slice strawberries into bite-sized pieces. If desired, toss berries with 1 tsp honey or maple syrup for extra sweetness. Set aside.
- Sweeten the Yogurt
- In a bowl, stir Greek yogurt with honey or maple syrup and vanilla extract until smooth. Taste and adjust sweetness to your preference.
- Assemble the Parfaits
- Choose clear mason jars or stemless wine glasses for the best visual presentation.
- Start with a layer of granola at the bottom of each jar.
- Add a generous layer of Greek yogurt on top.
- Add a layer of mixed fresh berries.
- Repeat: another layer of yogurt, then another layer of berries.
- Finish with a final sprinkle of granola, a drizzle of honey, and a fresh mint sprig.
- Serve immediately for maximum crunch, or refrigerate (granola stored separately) for meal prep.
Notes
Keep granola crunchy: The #1 tip — always store granola separately and add it just before eating. Moisture from yogurt and berries softens granola within 30–60 minutes.
Meal prep strategy: Assemble yogurt and berry layers in mason jars up to 2 days ahead; seal and refrigerate. Pack granola in a small zip-lock bag on the side; sprinkle on right before eating.
Moisture barrier trick: If you must layer granola ahead, spread a thin layer of almond butter or shredded coconut between the granola and yogurt to act as a moisture shield.
Yogurt options:
Greek yogurt: Thickest, creamiest, highest in protein — best for substantial layers.
Vanilla yogurt: Sweeter, lighter — no added sweetener needed.
Dairy-free: Coconut, almond, or cashew yogurt all work well; choose full-fat for a richer texture.
Fruit swaps: Sliced peaches, diced mango, banana, kiwi, or dried fruit like raisins all layer beautifully alongside or instead of berries.
Sweetener options: Honey, maple syrup, and agave nectar are all natural alternatives to refined sugar — add to taste and use sparingly.
Serving as dessert: Use stemless wine glasses, layer with extra honey, and top with a small dollop of whipped cream for an elegant dessert presentation.
Nutrition
Serving: 1parfait | Calories: 310kcal | Carbohydrates: 42g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 120mg | Fiber: 6g | Sugar: 18g
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