Yogurt Parfait Recipe

Preheat and combine dry ingredients

Preheat oven to 325°F (160°C). In a large bowl combine 1.5 cups rolled oats, 1/4 cup chopped almonds, 2 tbsp shredded coconut, 2 tbsp pumpkin seeds, 1/2 tsp ground cinnamon and 1/4 tsp salt. Stir to blend.

Add wet ingredients

In a small bowl whisk together 3 tbsp maple syrup (or honey), 1 tbsp olive oil (or melted coconut oil) and 1 tbsp brown sugar if using. Pour wet mixture over dry ingredients and toss until evenly coated.

Bake and cool

Spread the coated oat mixture in an even layer on a rimmed baking sheet lined with parchment. Bake 12–18 minutes, stirring once halfway through, until golden and fragrant. Watch closely toward the end to prevent burning. Remove from oven and let cool completely on the sheet; granola will crisp as it cools.

In a medium bowl stir together 2 cups Greek yogurt, 3 tbsp honey and 1/2 tsp vanilla extract (if using) until smooth and slightly glossy. Taste and adjust sweetness with more honey if desired.

Rinse berries and drain well. Hull and quarter strawberries. Gently pat all berries dry with paper towel to prevent watering down the parfait. If berries are very sweet or large, cut to bite-size pieces.

Divide yogurt mixture between 4 serving glasses or bowls (about 1/2 cup yogurt per serving).

Top each layer of yogurt with a generous tablespoon or two of cooled granola (about 2–3 tbsp per parfait).

Add a layer of mixed seasonal berries (about 2–3 tbsp of berries per parfait) over the granola.

Repeat with a second thin layer of yogurt, another sprinkle of granola and finish with remaining berries on top.

Drizzle approximately 1/2 tbsp honey over each parfait for shine and extra sweetness. Garnish with a small mint leaf if desired.

Serve immediately for best crunch. If preparing ahead, store granola in an airtight container at room temperature up to 1 week. Store assembled parfaits (without granola on top) covered in refrigerator up to 24 hours and add granola just before serving to keep it crisp.