Greek Yogurt + Berry Parfait Recipe

Cook berries

Combine 2 cups mixed berries, 2 tbsp sugar (or honey), 2 tbsp water, and 1 tsp lemon juice in a small saucepan over medium heat. Stir to combine.

Simmer and break down

Bring mixture to a gentle simmer. Cook, stirring occasionally, until berries soften and release juices, about 5–7 minutes. Use the back of a spoon to lightly mash larger berries to your desired texture.

Thicken if desired

If you prefer a thicker compote, mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and stir it into the simmering berries. Cook 1–2 more minutes until compote thickens. Remove from heat and let cool to room temperature; it will thicken slightly as it cools.

In a medium bowl, stir together 3 cups plain Greek yogurt with 1 tsp vanilla extract and 1 tbsp honey if you want a lightly sweetened, flavored yogurt. Taste and adjust sweetness to preference. Keep chilled until assembling.

If your granola or nuts are not toasted, heat a small dry skillet over medium heat and toast 2 tbsp sliced almonds or chopped nuts, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Let cool.

Have 1.5 cups honey granola ready and 2 tsp honey for drizzling during assembly. Rinse and pat dry mint leaves for garnish if using.

Layer parfaits

Divide components among 4 serving glasses or bowls. Start with about 2 tbsp granola in the bottom of each glass, then spoon about 1/3 cup Greek yogurt over the granola. Add 2–3 tbsp berry compote, then another 2 tbsp granola and another 1/3 cup yogurt. Finish with 1–2 tbsp compote on top.

Add toppings

Sprinkle remaining granola and toasted nuts over the top, drizzle ~1/2 tsp honey per parfait (adjust to taste), and garnish with a mint leaf if desired.

Serve or chill

Serve immediately for crunchy granola. If you prefer a slightly softened granola, refrigerate assembled parfaits 10–15 minutes before serving. Leftover compote can be stored in an airtight container in the refrigerator for up to 5 days.