Berry Parfait Recipe

Preheat and prepare berries

Preheat the oven to 400°F (200°C). Rinse and gently dry the mixed berries. If using strawberries, hull and quarter them so pieces are roughly uniform in size.

Combine with sugar and flavoring

In a mixing bowl, toss the berries with the granulated sugar, lemon juice, and 1/2 tsp vanilla extract until evenly coated. Let sit for 5 minutes so juices begin to macerate.

Roast the berries

Spread the berry mixture in a single layer on a rimmed baking sheet or in a shallow roasting pan lined with parchment. Roast in the preheated oven for 12–18 minutes, until berries are softened and juices are bubbling but not completely broken down. Stir once halfway through roasting for even cooking.

Optional: Thicken the syrup

If you want a thicker syrup to layer, whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Transfer roasted berries and their juices to a small saucepan, bring to a simmer over medium-low heat, then stir in the slurry and simmer 1–2 minutes until sauce slightly thickens. Remove from heat and cool to room temperature. If skipping, simply let roasted berries cool until warm or room temperature.

Sweeten and flavor yogurt

In a bowl, stir the Greek yogurt with 2 tbsp honey (or maple syrup) and 1/2 tsp vanilla extract until smooth and slightly sweetened. Taste and adjust sweetness to preference.

Chill if desired

If the roasted berries are still warm, allow them to cool for 10–15 minutes. You can chill the berries and yogurt in the refrigerator for 20 minutes for a cooler parfait, but slightly warm berries also work well.

Prepare granola and toppings

Measure out granola and toasted sliced almonds. If almonds are not toasted, spread them on a small baking sheet and toast in the oven at 350°F (175°C) for 5–7 minutes, watching closely so they don't burn. Let cool.

Assemble parfaits

To assemble four parfaits: in each serving glass or bowl, spoon about 3/8 cup (approximately 3 tbsp) of the sweetened yogurt as the base, then add about 1/4 cup roasted berries with some syrup. Sprinkle 2 tbsp granola on top, add another 3/8 cup yogurt, spoon more roasted berries (about 1/4 cup), and finish with 1–2 tbsp granola and a few sliced almonds. Top with a mint leaf for garnish. Adjust layering and amounts to preference; total per serving will be roughly 3/4 cup yogurt, 1 cup berries, and 1/2 cup granola across the layers.

Serve

Serve immediately for maximum granola crunch. If making ahead, store assembled parfaits without the top granola in the refrigerator for up to 24 hours and add remaining granola just before serving.