Yogurt Parfait Recipe

Sweeten yogurt

In a medium bowl, combine 2 cups plain Greek yogurt, 2 tablespoons honey, and 1 teaspoon vanilla extract. Stir until smooth and evenly sweetened. Taste and adjust honey if you prefer sweeter parfaits.

Prepare berries

If using large strawberries, hull and quarter them. Place the mixed berries in a small bowl. If you want juicier, sweeter fruit, add 1 teaspoon lemon juice and 1 teaspoon granulated sugar, toss gently and let sit 5–10 minutes to macerate.

Prepare banana

Peel and thinly slice the banana just before assembly to prevent browning.

Toast nuts and coconut (optional)

If using raw nuts or coconut flakes, heat a small skillet over medium heat and toast the 1/4 cup chopped nuts and 2 tablespoons coconut flakes, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Let cool.

Assemble parfaits

Divide ingredients into 4 serving glasses or bowls. Start with about 2 tablespoons of sweetened yogurt at the bottom of each glass, then add a spoonful of berries, a sprinkle (about 1 tablespoon) of granola, and a few banana slices. Repeat layers (yogurt → berries → granola → banana) until ingredients are used, finishing with a final dollop of yogurt. Top each parfait with remaining granola, toasted nuts, toasted coconut flakes, and a light drizzle of 1 teaspoon maple syrup divided among servings.

Serve or store

Serve immediately for the crunchiest texture. If making ahead, assemble up to the yogurt and fruit layers and store covered in the refrigerator for up to 6 hours; add granola and nuts just before serving to keep them crunchy.