Yogurt Parfait Recipe
Greek Yogurt with Granola, Fresh Berries, and Local Honey
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Parfait Base
Fruit
Crunch & Toppings
Method
Parfait Base
Prepare yogurt
In a medium bowl, whisk together the Greek yogurt and vanilla extract until smooth. If you prefer a sweeter parfait, whisk in 1 tablespoon of maple syrup or honey. Taste and adjust sweetness as desired.
Fruit
Prepare berries
Rinse all berries under cold water and drain well. Hull and slice the strawberries into quarters or thin slices. If using raspberries, pat them gently dry with a paper towel to avoid crushing. Toss the strawberries and blueberries (and raspberries if using) together in a bowl and sprinkle with the lemon zest if using.
Crunch & Toppings
Toast nuts (optional)
If using sliced almonds or walnuts, toast them in a dry skillet over medium heat for 2–4 minutes until fragrant and lightly browned, stirring frequently. Allow to cool.
Assemble parfaits
Choose 4 serving glasses or bowls. Spoon about 1/4 cup of yogurt into the bottom of each glass. Add a layer of mixed berries (about 2–3 tablespoons), then sprinkle about 2 tablespoons of granola. Repeat: add another 1/4 cup yogurt, a few more berries, and another 2 tablespoons granola. Finish with a dollop (about 1–2 tablespoons) of yogurt on top.
Finish & garnish
Drizzle about 3/4 tablespoon of local honey over each parfait (total ~3 tablespoons across 4 servings). Sprinkle the toasted nuts and chia or flaxseed over the top, then garnish with fresh mint leaves. Serve immediately so the granola stays crunchy. If you need to hold for up to 1 hour, store yogurt and fruit combined in the fridge and keep granola and nuts separate until serving.