Granola Parfait Recipe
non-fat vanilla yogurt, granola, bananas & blueberries
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Ingredients
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Parfait base
Granola & toppings
Method
Prepare fruit
- 1
Slice bananas
Peel the bananas and slice them into 1/4-inch rounds. If preparing ahead of time, toss the slices with a light squeeze of lemon juice (about 1/2 tsp) to prevent browning; otherwise use immediately.
- 2
Rinse blueberries
Place blueberries in a colander, rinse under cold running water, then drain and pat dry with a clean towel or paper towel.
Assemble parfaits
- 3
Layering
Divide the non-fat vanilla yogurt evenly among 4 serving glasses or bowls (about 3/4 cup each). Spoon a thin layer (about 2 tbsp) of granola over the yogurt in each glass to keep crunch in the middle, then add a layer of banana slices and a few blueberries (about 3–4 banana slices and 8–10 blueberries per serving). Repeat with another 1/4 to 1/3 cup yogurt layer, another 2 tbsp granola, and more fruit, finishing with a final dollop of yogurt if desired.
- 4
Top and finish
Sprinkle the remaining granola (about 2–3 tbsp) on top of each parfait. Drizzle each serving with about 1/2 tsp honey or maple syrup if using. Finish with a few extra blueberries and a sprinkle of toasted sliced almonds or chopped walnuts for texture. Garnish with a small mint leaf.
Serve & store
- 5
Serve immediately for maximum crunch. If making ahead, assemble yogurt and fruit layers but keep granola separate and add just before serving to preserve crispness. Assembled parfaits (with granola added) can be refrigerated for up to 4 hours; longer storage will soften granola.