Greek Yogurt, Granola & Fresh Berries Parfaits Recipe

Rinse all berries under cool water and gently pat dry with paper towel. Hull and quarter the strawberries so pieces are bite-sized; leave blueberries and raspberries whole. If raspberries are delicate, handle carefully to avoid crushing.

Place prepared fruit in a medium bowl. If you prefer a slightly saucy berry layer, toss 2 tablespoons of the berries with 1 teaspoon of honey and let macerate for 10 minutes, then fold back into the fruit bowl.

In a medium bowl, combine the Greek yogurt, 3 tablespoons honey, and 1 teaspoon vanilla extract. Stir until smooth and creamy. Taste and adjust sweetness: add up to 1 more tablespoon honey if desired.

If using lemon zest, fold in 1 teaspoon now to brighten the yogurt.

Tools

Use four 8-ounce (about 1 cup) glasses or jars, or two larger glasses, plus a spoon.

Spoon about 3 tablespoons of the yogurt mixture into the bottom of each glass to form the first layer.

Add a layer of fruit: about 2 tablespoons mixed berries per glass (reserve some for topping).

Sprinkle about 2 tablespoons of granola over the fruit to add a crunchy layer.

Repeat layering: add another 3 tablespoons yogurt, 2–3 tablespoons fruit, and 2 tablespoons granola. For taller glasses, you can do three yogurt/fruit/granola tiers instead of two, dividing ingredients evenly.

Top each parfait with remaining fresh berries (about 2 tablespoons), a small sprinkle of chopped nuts, and 1/2 teaspoon chia or flax seeds if using.

Drizzle about 1/2 tablespoon of maple syrup or honey over each parfait (total 2 tablespoons across all servings).

Garnish with a mint leaf on each parfait, if using. Serve immediately for maximum crunch, or cover and refrigerate up to 2 hours — granola will soften over time.

If preparing ahead longer than 2 hours, store yogurt mixture and fruit separately from granola; assemble just before serving to preserve crunch.