Greek Yogurt Parfait Recipe

Preheat and prepare

Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat for even browning and easy cleanup.

In a medium mixing bowl combine 1.5 cups rolled oats, 0.5 cup chopped almonds, 0.25 cup chopped walnuts, 0.25 cup shredded coconut (if using), and 2 tablespoons pumpkin seeds. Toss to mix evenly.

In a small bowl whisk together 3 tablespoons maple syrup (or honey), 1 tablespoon olive oil (or melted coconut oil), 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt until combined.

Pour the wet mixture over the dry oat-and-nut mixture and stir until the dry ingredients are evenly coated.

Spread the granola mixture in an even layer on the prepared baking sheet. Bake for 12 minutes, then stir or flip the granola for even toasting. Continue baking another 8-10 minutes until golden and fragrant (total 20-22 minutes). Watch closely toward the end to avoid burning.

Remove from oven and let cool completely on the baking sheet; granola will crisp as it cools. Once cooled, break into clusters and store in an airtight container for up to 2 weeks.

While the granola bakes or cools, rinse and drain all berries. Hull and slice strawberries into bite-sized pieces. Pat berries dry with paper towels to avoid adding extra moisture to the parfait.

In a small bowl stir together 2 cups plain Greek yogurt, 1 teaspoon vanilla extract, and 1 tablespoon honey until smooth and slightly sweetened. Taste and adjust honey to preference.

Divide the sweetened Greek yogurt evenly between 4 serving glasses or bowls (about 1/2 cup yogurt per serving). Use the back of a spoon to create a small hollow in the center if you prefer layered presentation.

Spoon a generous layer (about 2 tablespoons) of cooled granola over the yogurt in each glass, reserving some granola for topping.

Add a layer of mixed berries (about 2-3 tablespoons each of strawberries, blueberries, raspberries) on top of the granola.

Repeat with another small layer of yogurt if desired, then finish with a final sprinkle of granola (about 1-2 tablespoons), a few whole berries for visual appeal, and a light drizzle of 2 teaspoons honey over each parfait (adjust to taste).

Garnish each parfait with 1-2 fresh mint leaves if using. Serve immediately to preserve crunch of granola. If making ahead, store components separately and assemble just before serving; granola will keep its texture best when added just before eating.