Why You’ll Love This Berry Yogurt Parfaits with Granola

• Effortless elegance. These parfaits look like they came from a fancy café, but they require absolutely zero cooking skills. The assembly is the hardest part, and it’s honestly just fun.
• Endlessly customizable. Don’t have strawberries? Use all blueberries. Prefer honey over maple syrup? Go for it. This recipe is a fantastic template for whatever you’re craving or whatever needs using up in your fridge.
• The perfect texture trio. You get the cool, creamy yogurt, the juicy burst of fresh berries, and the hearty, crunchy granola all in one spoonful. It’s a symphony of textures that keeps every bite interesting.
• Meal prep superstar. You can prep the components ahead of time and assemble in the morning, or even build the parfaits the night before—the granola might soften a bit, but it develops a lovely, cake-like texture that’s equally delicious.

Ingredients & Tools

• 500 g thick Greek yogurt (plain or vanilla)
• 300 g mixed fresh berries (strawberries, blueberries, raspberries)
• 150 g granola (your favorite kind)
• 2–3 tbsp honey or maple syrup
• 1 tsp vanilla extract (if using plain yogurt)
• A pinch of fine sea salt
• Fresh mint leaves for garnish (optional)

Tools: 2–4 parfait glasses or jars, a small mixing bowl, a spoon for layering.

The quality of your yogurt really makes a difference here—a thick, creamy Greek yogurt provides a luxurious base that holds the layers beautifully. And that pinch of salt? It’s not optional in my book. It makes the berries taste more like themselves and balances the sweetness perfectly.

Nutrition (per serving)

• Calories: 320 kcal
• Protein: 18 g
• Fat: 9 g
• Carbohydrates: 42 g
• Fiber: 5 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Yogurt consistency is key. If your yogurt seems a bit thin, you can strain it through a cheesecloth or fine-mesh sieve for 10-15 minutes. This removes excess whey and gives you an even thicker, more decadent texture for your layers.
• Sweeten to taste, not just to measure. The sweetness of berries can vary wildly. Taste your yogurt mixture and your berries separately before you start building. You might find you need less—or more—sweetener than the recipe suggests.
• Get your berries ready. Make sure to wash and thoroughly dry your berries. If you’re using strawberries, hull and slice them uniformly so they layer neatly. Wet berries will make your parfait soggy.
• Think about your granola. A clumpy granola is fantastic for creating distinct layers and big crunch. If yours is mostly loose oats, you can press it gently into the yogurt to help it hold its place.

How to Make Berry Yogurt Parfaits with Granola

Serving Suggestions

Complementary Dishes

• Soft-scrambled eggs with chives — The rich, savory eggs are a perfect protein-packed partner to the sweet, fresh parfait, making a complete and satisfying breakfast.
• Avocado toast on sourdough — The creamy, savory avocado balances the fruity sweetness of the parfait for a brunch plate that feels both indulgent and nourishing.
• A simple green smoothie — If you’re doubling down on the healthy vibes, a spinach and banana smoothie complements the parfait without overpowering its delicate flavors.

Drinks

• A lightly brewed herbal tea — Something like peppermint or chamomile tea is wonderfully soothing and doesn’t compete with the parfait’s flavors, just cleanses the palate between bites.
• Iced coffee with a splash of oat milk — The bitter notes of coffee are a classic counterpoint to the sweet and creamy layers, giving you that perfect morning wake-up call.
• Sparkling water with a lemon twist — The bubbles and citrus cut through the richness of the yogurt beautifully, making each spoonful taste bright and new.

Something Sweet

• A warm, flaky almond croissant — This is for those decadent weekend mornings. The buttery, nutty pastry feels like a luxurious extension of the parfait’s cozy vibes.
• Dark chocolate-dipped orange segments — A little elegant fruit-and-chocolate treat on the side echoes the berry theme while adding a sophisticated, bittersweet finish.
• Lemon poppy seed muffin — The zesty, tender crumb of a good muffin pairs wonderfully with the yogurt and berries, almost like having dessert for breakfast.

Top Mistakes to Avoid

• Using watery yogurt. This is the biggest culprit for a soupy parfait. Thin yogurt will bleed into the other layers, making the granola soggy almost instantly. Stick to a thick Greek or Icelandic-style yogurt.
• Not drying the berries. Any residual water on your berries will quickly seep down and soften your crunchy granola layers. Take that extra minute to pat them thoroughly dry—it makes all the difference.
• Skimping on the salt. It might seem odd in a sweet dish, but salt is a flavor enhancer. Without it, your parfait can taste flat and one-dimensional. That tiny pinch is non-negotiable for a balanced flavor profile.
• Pressing the layers down. You might be tempted to compact everything to fit more in, but this squishes the berries and can crush the granola. Gentle, loose layers are the goal for the best texture.

Expert Tips

• Tip: For a make-ahead version, use the “barrier method.” Assemble the parfait with yogurt on the bottom, then a thick, solid layer of granola, and finally the berries on top. The granola acts as a barrier, protecting itself from the yogurt’s moisture overnight. Give it a quick stir before eating.
• Tip: Toast your granola. If you have time, spread your granola on a baking sheet and toast it in a 175°C (350°F) oven for 5-7 minutes before using it. It deepens the flavor and makes it extra crispy, which stands up better to the creamy yogurt.
• Tip: Create a quick berry compote. If your berries aren’t at their peak sweetness, gently cook half of them with a teaspoon of sweetener until they break down into a sauce. Let it cool, then use this compote as one of your berry layers for an intense burst of flavor.
• Tip: Infuse your yogurt. Instead of just mixing in vanilla, try other extracts like almond or orange blossom. Or, for a more subtle flavor, stir in some lemon or orange zest. It adds a whole new dimension with almost no extra effort.

FAQs

Can I make these parfaits the night before?
Yes, absolutely! For the best texture, I recommend using the “barrier method” where you put a solid layer of granola between the yogurt and the fresh fruit. This helps the granola stay somewhat crunchy. If you don’t mind a softer, more cake-like texture from the granola, you can layer it traditionally. The flavors will meld beautifully overnight, making it a fantastic grab-and-go breakfast.

What’s the best yogurt to use?
You want a yogurt that’s thick and strained. Full-fat Greek yogurt is my top choice because it’s incredibly creamy, high in protein, and its tanginess balances the sweet berries perfectly. Icelandic skyr is another excellent option. Avoid runny yogurts or those with lots of added liquid at the top, as they will make your parfait layers messy and wet.

My granola got soggy immediately. What happened?
This usually comes down to two things: either the yogurt was too thin/watery, or the berries weren’t dried thoroughly. Even a little moisture will quickly soften granola. Next time, ensure your yogurt is super thick (straining it helps) and take the time to pat those berries completely dry with a paper towel. It’s a simple step with a huge payoff.

Can I use frozen berries?
You can, but you must thaw and drain them completely first. Frozen berries release a lot of water as they thaw. If you add them frozen directly to the parfait, you’ll end up with a puddle of pink juice and very soggy granola. Thaw them in a sieve over a bowl, then pat them dry before using.

How can I make this recipe vegan?
It’s very easy! Simply swap the Greek yogurt for a thick, plant-based alternative like coconut yogurt or almond yogurt. Use maple syrup instead of honey as your sweetener, and double-check that your granola is vegan-friendly (some contain honey). The method and delicious result are exactly the same.