Ingredients
Method
- 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.
