Yogurt Parfait with Berries and Granola

Name: Yogurt Parfait with Berries and Granola
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups (720 g) plain whole-milk Greek yogurt, cold, stirred smooth; 4 tablespoons (85 g) honey, divided: 2 tablespoons for the yogurt, 2 tablespoons for the berries; 1 teaspoon (5 ml) pure vanilla extract; 1 cup (150 g) strawberries, hulled and cut into ½-inch (1 cm) pieces; 1 cup (150 g) blueberries, rinsed and dried; 1 cup (125 g) raspberries, rinsed and dried, left whole; 2 teaspoons (10 ml) fresh lemon juice; 1½ cups (150 g) crunchy granola, at room temperature, large clusters lightly broken up; 4 small sprigs (4 g) fresh mint leaves, for garnish (optional)

From the MyKitchenBank Kitchen

Creamy honey-sweetened Greek yogurt layered with juicy macerated berries and crunchy granola. It's a fast, no-cook breakfast or snack that looks great in a glass.

Prep: 15 min
Cook: —
Wait: 10 min
Total: 25 min
Makes: 4 parfaits (about 1½ cups / 350 g each)

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Steps

Before you start

Use thick, plain Greek yogurt (whole-milk or 2%) so the layers hold their shape.
Wash berries and dry them thoroughly on a towel; extra water thins the yogurt.
Have four clear glasses or jars (12-ounce / 350 ml) ready.
Add the granola just before serving, or it will soften.

1
Prepare the berries
- Hull the strawberries and cut them into ½-inch (1 cm) pieces.
- Place them in a small bowl with the blueberries.
- Reserve the raspberries whole in a separate bowl so they don't break up.
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Ready when: Strawberry pieces are roughly the same size as the blueberries.
Tip: Dry the berries well after rinsing so they don't water down the yogurt.
2
Macerate the fruit
- Add 2 tablespoons honey and the lemon juice to the strawberry and blueberry bowl.
- Lightly crush about a quarter of the berries with a fork, then stir gently.
- Let sit 10 minutes.
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Ready when: Berries look glossy and a spoonful of syrup pools at the bottom of the bowl.
Tip: Don't mash all the berries; the whole ones give texture.
3
Sweeten the yogurt
- In a medium bowl, whisk the Greek yogurt with the remaining 2 tablespoons honey and the vanilla for about 30 seconds.
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Ready when: Yogurt is smooth, thick and spoonable, with no streaks of honey.
Tip: Whisk gently; over-mixing can loosen the yogurt.
4
Build the first layer
- Spoon about ⅓ cup (80 g) of yogurt into the bottom of each of the four glasses and smooth it flat.
- Add 2 tablespoons of the macerated berries with a little syrup on top of each.
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Ready when: Each glass has an even yogurt layer topped with a distinct berry layer.
Tip: Keep yogurt off the glass sides for clean, visible layers; use a piping bag or a spoon held close to the center.
5
Add first granola
- Sprinkle 2 tablespoons (about 12 g) granola over the berries in each glass, covering the surface in an even layer.
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Ready when: The berry layer is mostly covered with granola.
6
Repeat the layers
- Add another ⅓ cup (80 g) yogurt to each glass, then 2 tablespoons macerated berries and a small handful of whole raspberries (about 4 to 5 per glass, using half of them).
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Ready when: The glasses are about three-quarters full with clearly separated layers.
7
Top and garnish
- Divide the remaining yogurt among the glasses (about ⅓ cup / 80 g each).
- Top with the remaining granola, remaining raspberries and any leftover berry syrup.
- Tuck a mint sprig into each, if using.
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Ready when: The top layer is crunchy with granola and bright with berries.
Tip: For the crunchiest granola, top the parfaits right before serving.
8
Serve right away
- Serve immediately with long spoons so each bite gets yogurt, fruit and granola.
- If you need to wait, refrigerate without the top granola layer for up to 4 hours, then add it just before serving.
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Ready when: Granola is still crisp when you take the first bite.

Good to know

Tips

Use thick Greek yogurt; regular yogurt is too thin and will weep into the fruit and granola.
Chill the glasses for 10 minutes before assembling to keep the parfaits cold and the layers neat.
Taste the berries before sweetening; if they are very ripe you can reduce the honey in the berry mixture to 1 tablespoon.
Choose a granola with large clusters and low moisture so it stays crunchy longer.

Make ahead

"Macerate the berries and sweeten the yogurt up to 24 hours ahead, stored separately in covered containers in the refrigerator. Assemble the layers (without the granola) up to 4 hours ahead, and add granola just before serving."

Storage & reheating

"Room temperature: no more than 1 hour. Fridge: assembled parfaits without granola keep up to 4 hours for best texture; components stored separately keep up to 2 days (berries) and 3 days (sweetened yogurt). Freezer: not recommended, as the yogurt becomes grainy and the berries turn mushy. No reheating needed; serve cold."

Substitutions

honey → maple syrup. Use the same amount; adds a mellow maple flavor and keeps the parfait vegetarian-friendly for those who avoid honey.
plain whole-milk Greek yogurt → thick coconut or almond-based yogurt. Choose an unsweetened, thick variety so the layers hold; may be slightly softer.
crunchy granola → toasted chopped nuts and rolled oats. Use 1½ cups (150 g) total; gluten-free if certified gluten-free oats are used.
strawberries → blackberries or diced peaches. Use the same weight; cut larger fruit into ½-inch (1 cm) pieces.