Organic Vanilla Yogurt Parfait Recipe

Prepare Compote

Place 3 cups mixed berries, 3 tbs granulated sugar, 2 tbs water and 2 tsp fresh lemon juice into a medium saucepan. Stir to combine.

Cook over medium heat until bubbling. If using frozen berries, bring to a simmer; if fresh, bring to a gentle simmer so the fruit breaks down but keeps some shape (about 5–8 minutes).

Lower heat to medium-low and mash larger pieces gently with the back of a spoon or potato masher to reach a jam-like consistency but still slightly chunky (about 2–3 minutes).

Stir in 1 tsp vanilla extract. Taste and add up to 1–2 tbs more sugar if you prefer a sweeter compote. Remove from heat and let cool to room temperature; compote will thicken as it cools.

Transfer compote to a bowl or jar and chill in the refrigerator for at least 30 minutes if making ahead. Keep refrigerated up to 5 days.

In a medium bowl, combine 4 cups organic plain Greek yogurt with 2 tsp pure vanilla extract. Stir until the vanilla is evenly distributed.

If you prefer a sweeter parfait, whisk in 2 tbs maple syrup or honey to taste. Chill briefly if desired; yogurt can be used immediately.

If toasting granola or oats: heat a dry skillet over medium heat, add 1 cup rolled oats or granola and 1 tbs sliced almonds, stirring frequently until lightly golden and aromatic (2–4 minutes). Let cool.

Prepare fresh mint leaves for garnish by rinsing and patting dry.

Choose serving glasses or bowls. Spoon a 2–3 tbs layer of vanilla yogurt into the bottom of each glass.

Add a 1–2 tbs layer of fruit compote over the yogurt, followed by a sprinkle (about 1–2 tbs) of toasted oats/granola and a light scattering of sliced almonds if using.

Repeat layers: yogurt (2–3 tbs), compote (1–2 tbs), and granola (1–2 tbs) until the glass is almost full (typically 2–3 layers total). Finish with a spoonful of compote and a final sprinkle of crunch.

Garnish each parfait with a small sprig of fresh mint. Serve immediately or refrigerate up to 1 hour before serving for best texture. Parfaits can be stored up to 24 hours refrigerated; add extra granola just before serving if you want maximum crunch.