Yogurt Parfait Recipe Layered with Fresh Fruit
There’s something deeply satisfying about creating a breakfast that looks as beautiful as it tastes, without spending the entire morning in the kitchen. For us, the humble yogurt parfait has become a weekend ritual. It’s more than just yogurt and fruit in a glass; it’s a wonderful assembly of textures and flavours that feels like a genuine treat. This isn’t just a recipe; it’s a formula for creating the most delicious, layered breakfast bowl (or glass) you’ll ever have, complete with my signature homemade granola that provides the most satisfying crunch.
The magic of this yogurt parfait recipe lies in its contrasts. You have the cool, creamy tang of thick Greek yogurt, the warm, nutty crunch of freshly baked granola, and the bright, juicy burst of fresh berries. Each spoonful is a little different. My kids absolutely devour this every time I make it, often customising their own layers, which is half the fun. It’s a brilliant way to start the day on a positive note, and it also works wonderfully as a light, refreshing dessert after a hearty meal like our Creamy Chicken and Rice.
This is the kind of dish that adapts to you. Whether you’re fuelling up for a busy day, looking for a healthy afternoon pick-me-up, or serving a special brunch for friends, this fruit parfait delivers. We’ll walk through how to make the best crunchy granola from scratch (it’s much simpler than you think!) and how to layer everything perfectly for that café-style presentation right at home.
Recipe Overview
This yogurt parfait recipe is all about building layers of texture and flavour. At its heart is a creamy, tangy Greek yogurt, which we alternate with a crunchy, cinnamon-spiced homemade oat granola and vibrant, fresh berries. The result is a balanced, satisfying dish that feels both wholesome and indulgent. After testing this recipe five times, I finally got the granola bake time just right to ensure it’s perfectly golden and crisp, not a moment too long.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (for the granola)
- Total Time: 40 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Yogurt Parfait Recipe
- Genuine Flavour: The homemade granola is the star. It’s toasted with pecans and a hint of cinnamon, sweetened just enough with maple syrup, creating a nutty, warm crunch that you just don’t get from shop-bought versions. This pairs beautifully with the thick, tangy yogurt and sweet berries.
- Ready in Under 45 Minutes: The entire process, including baking a fresh batch of granola, comes together in about 40 minutes. If you make the granola ahead of time, assembly takes less than 10 minutes.
- Flexible Recipe: This is a fantastic template. Swap the berries for sliced mango and passionfruit for a tropical twist. Use chopped almonds instead of pecans in the granola, or add a drizzle of honey between the layers for extra sweetness.
- Great for a Weekend Brunch: This is my go-to when we have guests for a late breakfast. It looks impressive set out in glasses, and everyone seems to love building their own. It feels special without being complicated.
- Family Tested: This recipe has the enthusiastic seal of approval from my entire family. The kids love the sweet fruit and crunchy bits, and my wife and I appreciate that it’s a filling and relatively healthy start to the day.
Ingredients You’ll Need
For the granola, I highly recommend using jumbo rolled oats as they give the best texture. When it comes to yogurt, a full-fat Greek yogurt provides the richest flavour and a firm texture that holds its layers well. I personally love using Fage Total 5% for its exceptional creaminess.
- For the Homemade Granola:
- 200g jumbo rolled oats
- 75g raw pecans, roughly chopped
- 50g pumpkin seeds
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- 60ml pure maple syrup
- 60ml melted coconut oil (or a neutral oil like sunflower)
- 1 tsp vanilla extract
- For the Parfait Layers:
- 700g thick Greek-style yogurt, chilled
- 250g fresh strawberries, hulled and sliced
- 150g fresh blueberries
- 150g fresh raspberries
- Optional: A drizzle of honey or extra maple syrup for layering
Marcus’s Tip: Don’t be tempted to use instant oats for the granola. They’re too fine and will result in a clumpy, soft texture rather than the distinct, crunchy clusters we’re aiming for.
How to Make Yogurt Parfait
The process is twofold: first, we’ll bake our amazing homemade granola, and then we’ll assemble our beautiful parfaits. The aroma of the granola baking is one of the best kitchen smells imaginable!
- Preheat and Prepare: First things first, preheat your oven to 160°C (140°C fan) and line a large baking tray with parchment paper. This prevents the granola from sticking and makes clean-up much easier.
- Mix the Dry Granola Ingredients: In a large mixing bowl, combine the rolled oats, chopped pecans, pumpkin seeds, ground cinnamon, and sea salt. Give it a good stir with a wooden spoon to ensure everything is evenly distributed.
- Combine the Wet Ingredients: In a separate smaller bowl or jug, whisk together the maple syrup, melted coconut oil, and vanilla extract until they are well combined.
- Combine and Spread: Pour the wet mixture over the dry oat mixture. Stir everything together thoroughly, making sure every oat and nut is lightly coated. Tip the mixture onto your prepared baking tray and use a spatula to spread it into a thin, even layer.
- Bake the Granola: Bake for 20-25 minutes, stirring halfway through, until the granola is a lovely golden brown and feels dry to the touch. I find that pulling it out right at the 22-minute mark gives me the perfect crunch. Let it cool completely on the tray; it will get crispier as it cools.
- Prepare the Fruit: While the granola is cooling, gently wash and pat dry your berries. Hull and slice the strawberries. You can leave the raspberries and blueberries whole.
- Start Layering: Now for the fun part. Grab four tall glasses or jars. Start with a layer of granola at the bottom (about 2-3 tablespoons). This provides a sturdy base.
- Add Yogurt and Fruit: Spoon a generous layer of Greek yogurt over the granola. Follow this with a layer of mixed berries. What works best for me to keep the layers neat is using a spoon to gently place the yogurt and fruit against the glass first, then filling in the middle.
- Repeat and Finish: Repeat the layers – granola, yogurt, fruit – until you reach the top of the glass. Finish with a final dollop of yogurt, a sprinkle of granola, and a few artfully placed fresh berries. Serve immediately to enjoy the ultimate contrast of crunchy and creamy textures.
Tips From My Kitchen
- Granola Temperature is Key: Ensure your granola is completely cool before you start layering. If it’s even slightly warm, it will melt the yogurt and make your layers messy, while also losing its signature crunch.
- The Secret to Clean Layers: I learned that the best way to get those distinct, café-perfect layers is to wipe the inside of the glass with a piece of kitchen roll after adding each yogurt layer. It takes an extra moment but makes the final fruit parfait look incredibly professional.
- Make-Ahead Advice: The granola can be made up to a week in advance. Store it in an airtight container at room temperature. You can also wash and chop your fruit the day before. However, I strongly recommend assembling the parfaits just before serving to prevent the granola from going soft.
- Storage: Once assembled, a yogurt parfait is best eaten straight away. If you do have leftovers, cover and store them in the fridge for up to 24 hours, but be aware the granola will lose its crunch as it absorbs moisture from the yogurt.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just some basic kitchen essentials.
- Large baking tray
- Parchment paper
- Large and small mixing bowls
- Spatula or wooden spoon
- Tall serving glasses or jars
Common Mistakes to Avoid
- Not Spreading the Granola Thinly: If you pile the granola too thickly on the baking sheet, it will steam rather than toast. This results in soft, chewy granola instead of a light, crisp one. Spread it in a single, even layer for the best results.
- Baking the Granola at Too High a Temperature: The maple syrup in the granola can burn easily if the oven is too hot. Baking at a lower temperature of 160°C (140°C fan) ensures the oats and nuts toast perfectly without the sugars catching and turning bitter.
- Assembling Too Far in Advance: The number one mistake is building your parfaits hours before you plan to eat them. The granola is the hero of this dish, and its crunch is essential. It will turn soft and soggy if left to sit in the yogurt for too long. Assemble right before serving for the best texture.
What to Serve With This Yogurt Parfait Recipe
While this is a complete meal in a glass, it also pairs beautifully with other breakfast items for a larger brunch spread.
- Fluffy Scrambled Eggs: The savoury, soft texture of scrambled eggs provides a lovely contrast to the sweet, crunchy parfait.
- A Fresh Croissant: For a true café-style experience, serve alongside a warm, buttery croissant.
- Coffee or Tea: A freshly brewed coffee or a classic cup of English breakfast tea is the ideal companion to cut through the richness of the yogurt.
Frequently Asked Questions
Yogurt Parfait with Homemade Granola
Ingredients
Method
- Preheat and Prepare: First things first, preheat your oven to 160°C (140°C fan) and line a large baking tray with parchment paper. This prevents the granola from sticking and makes clean-up much easier.
- Mix the Dry Granola Ingredients: In a large mixing bowl, combine the rolled oats, chopped pecans, pumpkin seeds, ground cinnamon, and sea salt. Give it a good stir with a wooden spoon to ensure everything is evenly distributed.
- Combine the Wet Ingredients: In a separate smaller bowl or jug, whisk together the maple syrup, melted coconut oil, and vanilla extract until they are well combined.
- Combine and Spread: Pour the wet mixture over the dry oat mixture. Stir everything together thoroughly, making sure every oat and nut is lightly coated. Tip the mixture onto your prepared baking tray and use a spatula to spread it into a thin, even layer.
- Bake the Granola: Bake for 20-25 minutes, stirring halfway through, until the granola is a lovely golden brown and feels dry to the touch. I find that pulling it out right at the 22-minute mark gives me the perfect crunch. Let it cool completely on the tray; it will get crispier as it cools.
- Prepare the Fruit: While the granola is cooling, gently wash and pat dry your berries. Hull and slice the strawberries. You can leave the raspberries and blueberries whole.
- Start Layering: Now for the fun part. Grab four tall glasses or jars. Start with a layer of granola at the bottom (about 2-3 tablespoons). This provides a sturdy base.
- Add Yogurt and Fruit: Spoon a generous layer of Greek yogurt over the granola. Follow this with a layer of mixed berries. What works best for me to keep the layers neat is using a spoon to gently place the yogurt and fruit against the glass first, then filling in the middle.
- Repeat and Finish: Repeat the layers – granola, yogurt, fruit – until you reach the top of the glass. Finish with a final dollop of yogurt, a sprinkle of granola, and a few artfully placed fresh berries. Serve immediately to enjoy the ultimate contrast of crunchy and creamy textures.
Notes
I really hope you give this yogurt parfait recipe a go. It’s one of our family’s absolute favourites, and the homemade granola truly elevates it into something special. It feels like a much more indulgent treat than a simple bowl of yogurt, but it’s still wonderfully wholesome. If you’re looking for another breakfast to add to your rotation, our Easy Sheet Pan Pancakes are always a hit. Let me know how you get on in the comments below – I’d love to hear what fruit and nut combinations you try!
– Marcus Bennett
