Granola & Yogurt Recipe

Sweeten and flavor yogurt

Place 2 cups plain Greek yogurt in a medium bowl. Add 1 tablespoon honey or maple syrup if you prefer a sweeter base. Stir gently until smooth.

Swirl in blueberry jam

Add 3 tablespoons blueberry jam to the yogurt. Reserve 1 tablespoon if you want a visible jam swirl on top. Gently fold the jam into the yogurt about 5–8 times so you have a marbled effect rather than fully mixing (or fully combine if you prefer uniform flavor).

If your granola or nuts are not toasted, preheat a small skillet over medium heat and toast 2 tablespoons chopped nuts for 2–3 minutes, shaking the pan, until fragrant and lightly browned. Let cool. If granola is large-clustered and you prefer smaller pieces, break gently with your hands.

Measure out 1 cup oat granola and combine with the toasted chopped nuts in a small bowl. This adds crunch and nutty flavor to the granola mix.

Rinse and dry the blueberries and strawberries. Hull and slice the strawberries into halves or quarters depending on size. Pat dry with a paper towel to avoid watering down the parfait.

Divide the yogurt-jam mixture between 2 serving glasses or bowls (about 1 cup of yogurt mixture per serving).

Spoon half of the granola-nut mixture (about 1/2 cup) evenly over each yogurt portion to create a crunchy layer. Reserve a tablespoon of granola for topping if you like.

Top each serving with 1/2 cup fresh blueberries and 1/2 cup sliced strawberries (evenly divided). If you reserved jam, add a small dollop (about 1/2 tablespoon) on top of each serving for a glossy finish.

Garnish each serving with a sprinkle of lemon zest (about 1/2 teaspoon total divided) and 2 mint leaves, if using.

Serve immediately to keep granola crunchy. If preparing ahead, layer yogurt and jam, keep granola separate and add just before serving (up to 6 hours refrigerated).