Yogurt & Granola Recipe
strawberry, blueberry, pistachio, spiced honey, flax, chia seed, date, mint
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.
Yogurt Base
Spiced Honey
Fruit & Mix-ins
Seeds & Granola
Garnish (optional)
Method
Yogurt Base
- 1
Sweeten and flavor yogurt
In a medium bowl, stir together 2 cups plain Greek yogurt, 1 tablespoon honey and 1 teaspoon vanilla extract (if using) until smooth and homogenous. Taste and adjust sweetness—add up to 1 more teaspoon honey if you prefer it sweeter.
Spiced Honey
- 2
Make spiced honey
In a small bowl or measuring cup, whisk 3 tablespoons honey with 1 teaspoon lemon juice, 1 teaspoon ground cinnamon and 1 teaspoon ground cardamom. If the honey is too thick to drizzle easily, stir in up to 1 teaspoon hot water, 1/4 teaspoon at a time, until it reaches a pourable consistency. Set aside.
Fruit & Mix-ins
- 3
Prepare fruit and dates
Hull and quarter enough strawberries to yield about 3 ounces and place in a small bowl. Add 1 ounce fresh blueberries. Pit and finely chop 2 Medjool dates and add them to the berries; the chopped dates add chew and sweetness that melds with the yogurt.
- 4
Chop pistachios and mint
Roughly chop 2 tablespoons shelled pistachios and thinly slice (chiffonade) about 1 tablespoon fresh mint leaves. Reserve a teaspoon of extra pistachio halves for garnish if desired.
Seeds & Granola
- 5
Assemble seeds and granola
Measure 3 tablespoons crunchy granola, 1 teaspoon chia seeds and 1 teaspoon ground flaxseed. Toss the chia and flax into the granola so the seeds are evenly distributed, which helps prevent them from clumping on top of the yogurt.
Assembly
- 6
- 7
Spoon half of the fruit and date mixture on top of each portion of yogurt, leaving space for granola to stay crunchy.
- 8
Sprinkle the granola + seed mixture evenly over the fruit layer (about 1.5 tablespoons granola per bowl).
- 9
Drizzle the prepared spiced honey over each parfait — about 1.5 tablespoons per serving (adjust to taste).
- 10
Scatter the chopped pistachios and chiffonade mint over the top. Finish with extra pistachio halves and a small mint sprig for garnish if using.
- 11
Serve immediately so the granola stays crisp. If preparing ahead, keep granola separate and add just before serving.