Berry Oat Parfait Recipe
Greek yogurt, bananas, fresh berries, oats, granola, chia seed, agave syrup
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Ingredients
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Parfait Base
Berries & Fruit
Grains & Seeds
Optional & Garnish
Method
Parfait Base
Sweeten and mash banana
In a medium bowl, mash the ripe banana with a fork until mostly smooth with a few small chunks remaining. Stir in 1 tablespoon of agave syrup until combined.
Prep yogurt
In a separate bowl, gently fold the mashed banana into the Greek yogurt along with the remaining 1 tablespoon of agave syrup. Taste and adjust sweetness if desired. If you prefer a thinner consistency, stir in 2–3 tablespoons of milk.
Berries & Fruit
Rinse the strawberries, blueberries, and raspberries. Hull and quarter the strawberries; leave blueberries and raspberries whole. If you like a slightly saucy berry layer, toss 1/3 of the berries with 1 teaspoon agave and gently crush with the back of a spoon to release juices.
Grains & Seeds
Soak oats (quick method)
Combine the rolled oats and chia seeds in a small bowl or jar with 1 cup milk. Stir well, cover, and let sit for at least 10–15 minutes at room temperature to soften (or refrigerate for 30 minutes for thicker texture).
Prepare granola
Portion the granola into a separate bowl so it stays crunchy for layering. Reserve about 1/4 cup per serving for topping; remaining granola can be used between layers if you prefer more crunch.
Assembly
Add a layer of mixed fresh berries (about 2 tablespoons) on top of the oats.
Sprinkle about 2 tablespoons of granola on top of the berries for crunch.
Repeat layering once more if your vessel allows: yogurt, oats, berries, granola.
Finish with a small handful (about 1–2 tablespoons) of fresh berries, a sprinkle of chia seeds (a pinch each), a light drizzle of agave (about 1/2 tsp per serving) and a little lemon zest and a mint leaf if using.
Serve immediately to keep granola crunchy. If preparing ahead, assemble up to the soaked-oats layer and berries, then store covered in the refrigerator for up to 24 hours; add granola and final toppings just before serving.