Greek Yogurt Parfait Recipe

Sweeten and flavor yogurt

In a medium bowl, whisk together 3 cups Greek yogurt, 3 tablespoons honey, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest until smooth and slightly fluffy. Taste and adjust sweetness: add up to 1 additional tablespoon honey if you prefer sweeter yogurt.

Cover and refrigerate the yogurt mixture while you prepare the granola and fruit so flavors meld and yogurt stays cold.

Preheat and mix

Preheat oven to 325°F (160°C). In a large bowl combine 3 cups rolled oats, 3 tablespoons sliced almonds, 2 tablespoons pumpkin seeds, 2 tablespoons unsweetened shredded coconut, 1 tablespoon brown sugar, 1 teaspoon ground cinnamon, and 1 teaspoon sea salt. Stir to combine.

Bind and bake

In a small bowl whisk together 3 tablespoons maple syrup and 2 tablespoons olive oil (or melted coconut oil). Pour the wet mixture over the oat mixture and toss until evenly moistened. Spread the granola in an even layer on a rimmed baking sheet lined with parchment paper.

Bake

Bake for 15–20 minutes, gently stirring with a spatula every 7 minutes to promote even toasting. Watch closely the last 5 minutes so it turns golden brown but doesn’t burn. Total bake time will be 15–20 minutes depending on oven and how crunchy you like it.

Cool and crisp

Remove from oven and let granola cool completely on the baking sheet — it will crisp up as it cools. Once cool, break into clusters and transfer to an airtight container. If you prefer sweeter granola, stir in an additional tablespoon of maple syrup immediately after baking while still warm, then cool.

Prepare fruit

Rinse and drain all fruit. Hull and slice strawberries, dice peach or mango, and keep blueberries whole. Pat fruits dry gently so they don’t water down the parfait.

If using softer fruit (very ripe peaches or mango), toss with 1 teaspoon lemon juice and 1 teaspoon honey to brighten and prevent browning; otherwise leave plain.

Layer parfaits

Divide components among 4 serving glasses or bowls. Start with a couple of spoonfuls of the flavored Greek yogurt (about 1/4 cup), then add a layer of mixed fresh fruit (about 1/4 cup), then 2–3 tablespoons granola. Repeat layers once more finishing with a sprinkle of granola on top for crunch.

Garnish each parfait with a few fresh mint leaves, a light sprinkle of chia or hemp seeds if using, and an optional drizzle (about 1/2 teaspoon) of honey or maple syrup.

Serve immediately so granola remains crunchy. If you must prepare ahead, layer yogurt and fruit in serving containers and store granola separately; add granola right before serving to maintain texture.