Breakfast Parfait Recipe

Whisk yogurt

In a medium bowl, combine 2 cups plain Greek yogurt, 2 tablespoons honey and 1 teaspoon vanilla extract. Whisk until smooth and slightly airy, tasting and adjusting sweetness if desired.

Cover and chill in the refrigerator while you prepare the other components so the parfait is cool when assembled.

Rinse and drain mixed berries. If using strawberries, hull and quarter them so pieces are bite-sized.

Place the berries in a small bowl. Add 1 teaspoon lemon juice and 1 teaspoon maple syrup or honey if using; gently toss to macerate for 5–10 minutes. This draws out juices and lightly sweetens the fruit.

Peel and slice 1 banana just before assembly to prevent excessive browning.

If your granola isn't toasted, spread 1 cup granola on a baking sheet and toast in a 325°F (160°C) oven for 6–8 minutes, stirring once, until fragrant. Let cool.

Chop 2 tablespoons nuts if using. Measure out chia seeds and toasted coconut.

Choose 4 parfait glasses or jars. Spoon about 3 to 4 tablespoons of the yogurt mixture into the bottom of each glass to create the first layer.

Add a layer of macerated berries (about 2 to 3 tablespoons), then a thin sprinkle of granola (about 1 tablespoon) to add crunch.

Add another layer of yogurt (3 to 4 tablespoons), followed by sliced banana (about 2–3 slices) and more berries (2 tablespoons).

Top each parfait with a final dollop of yogurt (1–2 tablespoons), a generous sprinkle of granola (about 2 tablespoons), chopped nuts (about 1/2 tablespoon), 1/4 teaspoon chia seeds, and a pinch of toasted coconut flakes if using.

If preparing ahead, cover and refrigerate for up to 6 hours. Add the final granola and nuts just before serving if you prefer maximum crunch.

Serve immediately. Leftover assembled parfaits will soften as granola absorbs moisture; store components separately for best texture.