Yogurt Berry Parfait Cup Recipe

Sweeten and flavor yogurt

In a medium bowl, combine the Greek yogurt, vanilla extract, and 2 tablespoons honey (or maple syrup). Stir until smooth and evenly sweetened. Taste and adjust sweetness to preference.

Prepare berries

Place the quartered strawberries, blueberries, and raspberries in a separate bowl. Add the lemon zest and lemon juice. If you prefer slightly sweeter berries, add 1 teaspoon sugar or honey and gently toss to coat. Let sit 5–10 minutes to macerate and release juices.

Toast oats/nuts (if desired)

If your oats/granola and nuts are not toasted or you want extra crunch, heat a dry skillet over medium, add the rolled oats and chopped almonds, and toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and cool slightly.

Assemble parfaits

Spoon about 2–3 tablespoons of the sweetened yogurt into the bottom of each serving cup (you should get about 4 cups of yogurt mixture total; this recipe makes 4 small parfaits). Add a layer of berries (about 2–3 tablespoons), then a layer of toasted oats/granola (about 2 tablespoons). Repeat layers once more: yogurt, berries, and finish with a sprinkle of chopped toasted almonds and a pinch of chia seeds (if using). Garnish each cup with a small mint leaf.

Chill or serve

Serve immediately for maximum crunch. Alternatively, cover and chill in the fridge for up to 4 hours—note that the granola will soften over time. If chilling for later, keep extra granola separate and add just before serving.