Name: At Long Lasts Yogurt Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 3 cups full-fat Greek yogurt; 3 tbs honey; 1 tsp vanilla extract; 1 tsp lemon zest (optional); 2 cups old-fashioned rolled oats; 1 cup raw almonds, roughly chopped; 1 cup unsweetened shredded coconut; 0.5 cup pumpkin seeds (pepitas); 0.25 cup maple syrup; 3 tbs olive oil or melted coconut oil; 2 tbs brown sugar or coconut sugar; 1 tsp ground cinnamon; 0.5 tsp fine salt; 1.5 cups mixed fresh berries (strawberries, blueberries, raspberries); 1 cup sliced banana; 0.25 cup dried cranberries or raisins; 2 tsp chia seeds (optional); 0.25 cup chopped walnuts (optional); 1 cup old-fashioned rolled oats; 2 cups milk or water; 1 tbs brown sugar or maple syrup; 0.5 tsp ground cinnamon; 0.25 tsp salt; 1 tsp butter (optional)

Method

Greek Yogurt Base

Mix yogurt

In a medium bowl, whisk together 3 cups full-fat Greek yogurt, 3 tablespoons honey and 1 teaspoon vanilla extract until smooth and slightly glossy. If using, stir in 1 teaspoon lemon zest for brightness. Taste and adjust sweetness to preference.

Cover and refrigerate the yogurt base while you prepare granola and oatmeal. It will thicken further as it chills.

House Granola

Preheat oven

Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.

Combine dry ingredients

In a large bowl combine 2 cups rolled oats, 1 cup chopped almonds, 1 cup shredded coconut and 1/2 cup pumpkin seeds. Add 1 teaspoon ground cinnamon and 1/2 teaspoon fine salt; stir to distribute.

Add wet ingredients

Whisk together 1/4 cup maple syrup, 3 tablespoons oil (olive or coconut) and 2 tablespoons brown sugar until smooth. Pour over the oat mixture and stir until everything is evenly coated.

Bake the granola

Spread the mixture in an even layer on the prepared baking sheet. Bake 18–22 minutes, stirring once halfway through, until golden and fragrant. Watch closely near the end so the coconut doesn't brown too darkly.

Cool and finish

Remove from oven and let granola cool completely on the sheet — it will crisp as it cools. Break into clusters and stir in 1/4 cup dried cranberries or raisins if desired. Store in an airtight container up to 2 weeks.

Parfait Hot Oatmeal

Cook oatmeal

In a small saucepan bring 2 cups milk or water to a gentle boil. Stir in 1 cup rolled oats, 1 tablespoon brown sugar (or maple syrup), 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Reduce heat to medium-low and simmer, stirring occasionally, 5–7 minutes until creamy and tender.

Remove from heat and stir in 1 teaspoon butter if using. Keep warm while assembling parfaits.

Assemble Parfaits

Layer parfaits

For each serving (makes about 4 parfaits): Spoon about 1/2 cup Greek yogurt into the bottom of a glass or bowl. Add a thin layer (about 1/4 cup) of warm hot oatmeal. Add a generous sprinkle (about 3 tablespoons) of house granola, then a layer of fresh berries and a few banana slices. Repeat with another 1/2 cup yogurt, another 1/4 cup oatmeal (warm), more granola and fruit, finishing with a final sprinkle of granola, a few berries and a dusting of chia seeds and chopped walnuts if using.

Serve immediately while the oatmeal layer is still warm for a contrast of hot and cold textures. If making ahead, keep granola separate to preserve crunch and add just before serving.