Pin I started making these parfaits on Sunday mornings when I realized I could skip the stove entirely and still feel like I'd made something special. The first batch disappeared so fast I had to guard my own glass. Now it's the one thing I can pull together before my coffee kicks in, and it still feels like a treat every single time.
One morning my neighbor stopped by unexpectedly, and I handed her a parfait I'd just assembled. She sat at my kitchen counter and ate the whole thing without saying a word, then asked if I had another jar. That's when I knew this recipe was a keeper.
Ingredients
- Greek yogurt: The thick, creamy base that holds everything together and keeps you full until lunch, plain works perfectly but vanilla adds a hint of sweetness without any extra effort.
- Fresh strawberries: Sliced thin so they nestle into every layer, their juice mingles with the yogurt and turns each bite a little pink.
- Fresh blueberries: They burst when you press them with your spoon, releasing tiny pockets of tartness that balance the honey.
- Banana: Adds natural sweetness and a soft texture that contrasts beautifully with the crunch of granola.
- Kiwi: Optional but worth it for the bright green pop and tangy bite that wakes up your taste buds.
- Granola: Choose one with clusters that stay crunchy even after a few minutes in the yogurt, this is your texture hero.
- Chopped nuts: A small handful on top adds richness and makes the whole thing feel more substantial.
- Honey or maple syrup: Just a drizzle is enough to tie all the flavors together without making it taste like dessert.
Instructions
- Prep Your Fruit:
- Wash everything under cold water, hull the strawberries, peel the kiwi and banana, then slice them all into bite sized pieces. Having everything ready before you start layering makes the whole process feel like assembly instead of cooking.
- Start with Yogurt:
- Spoon two tablespoons of Greek yogurt into the bottom of each glass, spreading it gently so it sits flat and even. This creates a stable foundation that keeps the fruit from sliding around.
- Add the First Fruit Layer:
- Drop in a mix of strawberries, blueberries, banana, and kiwi, letting the colors overlap and create a mosaic effect. Press them lightly with the back of your spoon so they settle into the yogurt.
- Sprinkle on Granola:
- Add two tablespoons of granola over the fruit in each glass, scattering it evenly so every bite gets some crunch. Dont press it down or it will lose its texture too quickly.
- Repeat the Layers:
- Keep going with yogurt, fruit, and granola until you reach the top of the glass, finishing with a final layer of granola for maximum crunch. Each layer should be visible from the side if youre using a clear glass.
- Drizzle and Garnish:
- Add a thin stream of honey or maple syrup over the top, then scatter chopped nuts or extra berries for color and flavor. Serve immediately so the granola stays crispy.
Pin 
I made these for my daughter's sleepover once, lining up six glasses on the counter and letting the kids build their own layers. They argued over who got the most blueberries, but every glass was empty within minutes and I found sticky spoons in the sink all morning.
Choosing the Right Yogurt
Greek yogurt works best because its thick enough to hold the layers without sliding, but regular yogurt is fine if you drain off some of the liquid first. I've tried both plain and vanilla, and vanilla gives you a head start on sweetness so you can skip the honey if you want. If you're avoiding dairy, coconut or almond yogurt works just as well, though the texture will be slightly thinner.
Swapping in Seasonal Fruit
Whatever's ripe and on sale is what I use, so in summer I'll throw in peaches or raspberries, and in winter I'll slice up an apple or use frozen mango that I've thawed overnight. The fruit doesn't have to be perfect, just fresh enough to taste like itself. I've even used canned pineapple in a pinch, and it was sweet and tangy enough that no one noticed it came from a can.
Making It Ahead and Storing Leftovers
You can prep the fruit the night before and keep it in a covered bowl in the fridge, then layer everything in the morning when you're ready to eat. If you absolutely have to assemble it ahead, leave the granola off until the last second and store the yogurt and fruit layers covered in the fridge for up to four hours. I've learned the hard way that granola turns to mush if it sits too long, and nobody wants a soggy parfait.
- Use airtight jars with lids if you're taking these to work or packing them for a picnic.
- Add a small container of granola on the side and sprinkle it on just before eating.
- Leftover fruit can be stirred into oatmeal or blended into a smoothie the next day.
Pin This is the recipe I reach for when I want breakfast to feel easy and generous at the same time. It never gets old, and it always tastes like a small victory before the day even starts.
Recipe Questions & Answers
- → How do I keep the granola crunchy?
Assemble the layers just before serving to maintain the granola’s crispness and texture.
- → Can I substitute the fruits in the parfait?
Yes, seasonal options like mango, peach, or pineapple work well to keep the parfait fresh and flavorful.
- → What type of yogurt is best for this parfait?
Plain or vanilla Greek yogurt adds creaminess and protein, but dairy-free yogurt can be used to suit dietary needs.
- → How do I make this parfait nut-free?
Choose nut-free granola and omit chopped nuts to keep it safe for nut allergies.
- → Is it possible to add extra nutrition to the parfait?
Yes, adding chia seeds or flaxseeds provides extra fiber and healthy nutrients without altering the flavor significantly.