Yogurt Parfaits with Fruit and Granola, Three Ways

A parfait is just yogurt, fruit and something crunchy layered in a glass, but the combinations are endless. Here is a simple method plus three seasonal versions to keep breakfast interesting.

Parfaits are also a good make-ahead breakfast if you keep the crunchy layer separate until you eat, so it does not go soft.

Yogurt Parfaits with Fruit and Granola, Three Ways

A parfait is just yogurt, fruit and something crunchy layered in a glass, but the combinations are endless. Here is a simple method plus three seasonal versions to keep breakfast interesting.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2 parfaits

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups plain yogurt Greek or regular
• 1/2 tsp vanilla extract optional
• 2 tsp honey or maple syrup optional
• 1 cup fresh fruit berries, diced mango, sliced banana or apple
• 1/2 cup granola homemade or store-bought
• 1 tbsp chopped nuts or seeds optional

Method

 

1. Stir the vanilla and honey, if using, into the yogurt.
2. Spoon a quarter of the yogurt into each of two glasses or jars.
3. Add a layer of fruit and a sprinkling of granola to each.
4. Repeat with the remaining yogurt and fruit.
5. Top with the rest of the granola and the nuts just before serving.

Notes

• If your fruit is very juicy, put a thin layer of granola between yogurt and fruit to keep the layers neat.
• Thick Greek yogurt makes the most distinct layers.

Three combinations to try

• Summer berry: blueberries, raspberries and sliced strawberries, with a little lemon zest in the yogurt.
• Tropical: diced mango and pineapple, toasted coconut and a squeeze of lime.
• Autumn apple: diced apple sautéed for 3 minutes with cinnamon and a teaspoon of maple syrup, cooled, with chopped walnuts.

Packing them for later

Layer the yogurt and fruit in jars with lids and refrigerate for up to 2 days. Put the granola in a small separate container or a twist of parchment, and add it when you are ready to eat. Frozen berries work well in make-ahead jars; they thaw overnight and release juice that flavors the yogurt.

Making your own granola

Store-bought granola can be quite sweet. Making your own lets you control how much sweetener goes in and choose the nuts, seeds and dried fruit you like. Our homemade granola recipe makes a large batch that keeps for weeks in an airtight jar.

For a quick crunchy topping without baking granola, toast rolled oats and chopped nuts in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until golden and fragrant. Let them cool before using.

Parfaits also make a simple dessert. Use a little more honey and layer them in small glasses with fresh berries.

Variations and swaps

• Use soy or coconut yogurt for a dairy-free parfait.
• Swap the granola for toasted oats, chopped nuts or puffed whole grains.
• Use a spoonful of chia jam or fruit compote in place of fresh fruit.

Storage

Assembled parfaits without granola keep for up to 2 days in the refrigerator in covered jars. Add the granola just before eating.

Questions readers ask

Which yogurt is best?

Plain yogurt lets you control the sweetness. Greek yogurt is thicker and higher in protein; regular yogurt is milder and runnier.

Can I use frozen fruit?

Yes, especially for make-ahead parfaits. Thaw it first if you are eating right away.

How do I keep the granola crunchy?

Add it at the last minute.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.