Dulce de Leche Yogurt Parfait with Salted Hazelnut Granola

Name: Dulce de Leche Yogurt Parfait with Salted Hazelnut Granola
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 16 oz (480 g) Greek yogurt, plain full-fat, at room temperature; ¾ cup (180 ml) dulce de leche, at room temperature; 1½ cups (150 g) old-fashioned rolled oats; ¾ cup (90 g) roasted hazelnuts, roughly chopped, roughly chopped; 3 tbsp (45 ml) coconut oil, melted, melted; 2 tbsp (30 ml) honey; 1 tbsp (12 g) light brown sugar; ½ tsp (3 g) fleur de sel or fine sea salt; ½ tsp (2½ ml) vanilla extract; ¼ tsp (½ g) ground cinnamon (optional)

From the MyKitchenBank Kitchen

This Latin American–inspired parfait layers creamy Greek yogurt with rich dulce de leche and finishes with homemade salted hazelnut granola for a perfect balance of sweetness, tang, and crunch. Assemble it fresh or prepare the components ahead for a quick, elegant breakfast or dessert.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 4 parfaits

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Steps

Before you start

Preheat oven to 325°F (163°C)
Gather four 6–8 oz (180–240 ml) serving glasses or bowls
Have dulce de leche at room temperature for easy drizzling

1
Toast oats and hazelnutsOven 325°F / 165°C
- Spread rolled oats and chopped hazelnuts on a sheet pan.
- Toast in the preheated oven at 325°F (163°C) for 8–10 minutes, stirring halfway through, until light golden and fragrant.
- Watch carefully so they don't burn.
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Ready when: Oats and hazelnuts are light golden and smell toasted
Tip: Stir halfway through to ensure even toasting and prevent burning at the edges.
2
Make granola mixture
- While the oats cool slightly, whisk melted coconut oil, honey, brown sugar, vanilla extract, cinnamon, and salt together in a large bowl.
- Once the toasted oats and hazelnuts have cooled for 2 minutes, add them to the mixture and toss well with a wooden spoon until all oats and nuts are evenly coated.
- The mixture should feel moist but not wet.
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Ready when: All oats and nuts are evenly coated with the wet mixture
Tip: Let the oats cool just slightly before mixing so the coconut oil doesn't burn from the residual heat, but don't let them get completely cold or the mixture won't bind well.
3
Toast granola to crispOven 325°F / 165°C
- Spread the coated mixture back on the sheet pan in a thin, even layer.
- Return to the oven at 325°F (163°C) for 10–12 minutes, stirring every 3 minutes to ensure even toasting and prevent burning.
- The granola is done when it feels dry to the touch and the oats begin to look toasted.
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Ready when: Granola feels dry, oats look toasted, and mixture is golden brown
Tip: Stir every 3 minutes to avoid hot spots and uneven toasting; underdone granola will clump, while overdone will taste bitter.
4
Cool granola completely
- Spread the toasted granola on the sheet pan and let it cool for at least 5 minutes at room temperature.
- As it cools, it will crisp up further.
- If there are any clumps, break them apart gently with your fingers once it's cool enough to handle.
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Ready when: Granola is completely cooled and crispy, breaking apart easily
Tip: Don't skip this step; granola continues to firm up as it cools and will become crunchy.
5
Layer first yogurt portion
- Divide the Greek yogurt evenly among four 6–8 oz (180–240 ml) serving glasses or bowls, using about 4 oz (120 g) per glass.
- Spoon it into the bottom of each glass and gently spread level.
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Ready when: Yogurt is evenly distributed in all four glasses
Tip: Use room-temperature yogurt for smooth, easy spreading without tearing or air pockets.
6
Add dulce de leche drizzle
- Drizzle about 2 tablespoons (30 ml) of dulce de leche over the yogurt in each glass, letting it fall naturally and pool slightly.
- You can swirl it gently with a small spoon if you like, but don't overwork it—some swirls of caramel throughout the yogurt look beautiful.
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Ready when: Dulce de leche is drizzled evenly across all parfaits
Tip: Room-temperature dulce de leche drizzles smoothly; if yours is cold, warm it gently in a microwave for 10 seconds or sit the jar in warm water before drizzling.
7
Top with granola and serve
- Top each parfait with roughly 3–4 tablespoons (25–30 g) of cooled granola, dividing it evenly among the four glasses.
- Serve immediately while the granola is still crispy.
- If assembled ahead, add the granola just before serving.
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Ready when: All four parfaits are topped with granola and ready to serve
Tip: Add granola just before serving to keep it crispy; if the parfait sits for more than a few minutes with granola on top, the yogurt moisture will soften it.

Good to know

Tips

Room-temperature dulce de leche drizzles smoothly and mixes beautifully with the yogurt; if yours is cold or thick, warm it in a microwave for 10 seconds or set the jar in warm water for 2 minutes before drizzling.
Granola is best added to the yogurt just before serving to keep it crispy; if you assemble the parfaits ahead, store the granola separately and add it when ready to eat.
For a less sweet version, reduce the dulce de leche to 2 teaspoons (10 ml) per parfait and increase the granola topping slightly.
Toast the hazelnuts yourself from raw if you prefer deeper flavor, or buy pre-roasted to save time; just verify they're not salted, as you'll be adding fleur de sel to the granola.

Make ahead

The granola can be made up to 3 days ahead and stored in an airtight container at room temperature. The yogurt and dulce de leche can be portioned into glasses up to 2 hours ahead (keep chilled); add the granola topping just before serving to maintain crispness.

Storage & reheating

Store leftover granola in an airtight container at room temperature for up to 3 days. Leftover Greek yogurt and dulce de leche should be refrigerated in covered containers—the yogurt will keep for 1 week, and dulce de leche (if homemade or opened from a can) will keep for 1 week. Once assembled, eat immediately for best texture; the granola will soften if it sits with yogurt longer than 5 minutes.

Substitutions

Greek yogurt, plain full-fat → Plain whole-milk yogurt or Icelandic-style skyr. Regular yogurt will be slightly thinner; use the same amount. Skyr will be thicker and richer—you may want to reduce to 14 oz (420 g).
roasted hazelnuts, roughly chopped → Roasted almonds, pecans, or walnuts. Chop to the same size as the hazelnuts. Almonds and pecans will give a slightly earthier tone; walnuts will be more assertive.
coconut oil, melted → Unsalted butter (melted) or neutral oil such as sunflower or grapeseed. Butter will add richness and a slightly toasted flavor; use the same amount. Neutral oils work fine but won't add flavor.
dulce de leche → Salted caramel sauce or cajeta (goat's milk version). Use the same amount. Cajeta has a tangier, more complex flavor that pairs beautifully with yogurt.