The Patio Parfait Recipe

Prepare yogurt

If using plain yogurt, stir the vanilla extract and honey into the 2 cups of yogurt until smooth and evenly sweetened. If using vanilla yogurt, taste and add honey only if you prefer it sweeter.

Prepare fruit

Wash the strawberries and blueberries. Hull and quarter the strawberries. Slice the banana into 1/4-inch rounds and toss the slices gently with 1 teaspoon lemon juice to slow browning.

Assemble parfaits

Using two tall parfait glasses (or 4 small glasses), start by spooning about 1/4 cup of the sweetened yogurt into the bottom of each glass. Add a layer of berries (about 2 tablespoons strawberries + 2 tablespoons blueberries per serving) and 3–4 banana slices. Sprinkle about 2 tablespoons of granola over the fruit. Repeat the layering: another 1/4 cup yogurt, fruit, and 2 tablespoons granola. Finish with a final dollop (about 2 tablespoons) of yogurt and a small handful (about 1–2 tablespoons) of granola on top for crunch.

Add optional toppings

If using, sprinkle the toasted nuts and chia/hemp seeds over the final granola layer. Drizzle 1/2 teaspoon maple syrup over each parfait if you like extra sweetness.

Garnish and serve

Top each parfait with a few whole blueberries, a slice of strawberry, and 2 fresh mint leaves for color. Serve immediately so the granola stays crisp. If you must hold them for up to 30 minutes, cover and refrigerate but add the final granola and garnish just before serving.

You can prepare the fruit and yogurt up to 24 hours ahead (store fruit refrigerated in a sealed container). Keep granola separate in an airtight container and assemble within 30 minutes of serving to preserve crunch.