Yogurt Parfait Recipe

Sweeten and flavor yogurt

In a medium bowl, whisk together the Greek yogurt, honey, and vanilla extract until smooth and slightly glossy. Stir in the lemon zest if using. Taste and adjust sweetness — add up to 1 extra tablespoon honey if you prefer sweeter yogurt.

Cover and chill the flavored yogurt in the refrigerator for at least 10 minutes if preparing ahead. This helps flavors meld and keeps the parfait chilled.

Wash all fruit thoroughly. Hull and quarter strawberries; dice peaches or nectarines; drain any excess juice from fruit if very ripe. Pat fruit dry with a paper towel to avoid watering down the parfait.

If using bananas, slice them just before assembling to prevent browning. If fruit is particularly tart, you can toss berries with 1 teaspoon of honey or maple syrup and let sit 5 minutes to macerate slightly.

Select 4 serving glasses (about 8–10 oz each) or bowls. Spoon about 2 tablespoons of granola into the bottom of each glass to create a crunchy base.

Add a generous layer (about 1/4 cup) of the sweetened yogurt on top of the granola, smoothing lightly with the back of a spoon.

Scatter a heaping tablespoon of mixed seasonal fruit over the yogurt layer.

Repeat layering: 2 tablespoons granola, 1/4 cup yogurt, more fruit. Aim for 2–3 layers depending on glass height, finishing with fruit and a sprinkle of granola for texture.

Top each parfait with a sprinkle of toasted sliced almonds and chia seeds or hemp hearts if using. Drizzle a small amount (about 1/2 teaspoon) of maple syrup or honey over the top for extra gloss and sweetness, if desired.

Serve immediately for maximum crunch. If making ahead, assemble without the top layer of granola and store covered in the refrigerator for up to 6 hours; add remaining granola just before serving to preserve texture.

Leftover parfait (assembled) will keep refrigerated up to 24 hours but expect the granola to soften. Store yogurt, fruit, and granola separately for best quality up to 48 hours.