There’s something wonderfully satisfying about a meal that looks as good as it tastes, and a beautifully layered yogurt parfait is the epitome of this. It’s more than just a yogurt bowl; it’s a structured creation of textures and flavours that feels both wholesome and a little bit decadent. We’re not just spooning yogurt and fruit into a bowl here; we’re building something special, layer by delicious layer. This is my go-to recipe when I need something quick but impressive for a weekend brunch or even a healthy dessert.

What I adore about this particular yogurt parfait recipe is the homemade cinnamon and pecan granola. The warmth of the cinnamon and the deep, nutty crunch of the toasted pecans elevate the entire experience. When paired with thick, creamy Greek yogurt and the sharp sweetness of fresh berries, each spoonful is a delightful contrast. The granola stays crisp, the yogurt is cool and tangy, and the berries burst with freshness. It’s a combination that feels nourishing and energising.

This recipe works beautifully for a slow weekend breakfast, a vibrant addition to a brunch spread, or a light and satisfying dessert after dinner. Children love getting involved in the layering process, and it’s a brilliant way to get them excited about a healthy breakfast. It’s straightforward to assemble, highly customisable, and always looks stunning served in a tall glass.

Recipe Overview

This yogurt parfait recipe guides you through creating layers of creamy yogurt, fresh berries, and a truly exceptional homemade granola. The flavour profile is balanced: tangy yogurt, sweet-tart fruit, and a warm, nutty, cinnamon-spiced crunch. I’ve tested many granola recipes over the years, and this one has the best cluster-to-crumb ratio, ensuring it doesn’t go soggy a minute after you assemble your parfait.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 parfaits
• Difficulty: Easy

Why You’ll Love This Yogurt Parfait Recipe

• Sublime Textures and Flavours: You get the velvety smoothness of the yogurt, the juicy pop of fresh berries, and the substantial, satisfying crunch of the homemade granola, which is scented with warm cinnamon and rich maple syrup.
• Ready in Under 45 Minutes: The granola bakes while you prepare the fruit, so the whole process feels efficient and comes together in about 40 minutes, with most of that being hands-off time.
• Wonderfully Flexible: Don’t have berries? Sliced peaches or mango work beautifully. Not a fan of pecans? Try walnuts or almonds. You can use any thick yogurt you like, from classic Greek to dairy-free coconut yogurt.
• Great for Brunch Parties: This is a star dish for a brunch gathering. You can set up a “parfait bar” with bowls of yogurt, granola, and various fruits, letting guests build their own. It always gets compliments.
• Family Tested: My whole family enjoys this, especially my youngest, who calls them “breakfast sundaes.” It’s a fantastic way to serve up a nutritious meal that feels like a treat.

Yogurt Parfait Recipe

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the granola, using jumbo rolled oats gives you the best texture. I always reach for Fage Total 5% Greek yogurt because its thickness is unparalleled and it holds up so well in the layers without becoming watery. It creates a really clean, beautiful final look.

• For the Cinnamon Pecan Granola:
• 200g jumbo rolled oats
• 75g raw pecans, roughly chopped
• 50g pumpkin seeds
• 1 tsp ground cinnamon
• ¼ tsp sea salt
• 60ml pure maple syrup
• 60ml melted coconut oil (or a neutral oil)
• 1 tsp vanilla extract
• For the Parfait Assembly:
• 750g thick Greek yogurt, chilled
• 1 tbsp honey or maple syrup (optional, to sweeten yogurt)
• 1 tsp vanilla extract (optional, to flavour yogurt)
• 300g mixed fresh berries (raspberries, blueberries, and sliced strawberries work well)
• Fresh mint leaves, for garnish (optional)

Sophia’s Tip: Toasting the pecans for 5 minutes in a dry pan before chopping them deepens their flavour immensely. Just let them cool for a moment before you add them to the oat mixture.

How to Make This Yogurt Parfait Recipe

The process is split into two simple stages: first, we’ll bake the granola until it’s golden and aromatic. Then, once it’s cooled, we’ll assemble our beautiful parfaits. The key is to let the granola cool completely to achieve maximum crunch.

1. Preheat your oven to 160°C (140°C fan) and line a large baking sheet with baking parchment.
2. In a large mixing bowl, combine the rolled oats, chopped pecans, pumpkin seeds, ground cinnamon, and sea salt. Stir everything together so the spices are evenly distributed.
3. In a separate, smaller bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients over the dry oat mixture. Use a spatula to mix thoroughly, ensuring every oat and nut is lightly coated.
5. Spread the granola mixture onto the prepared baking sheet in a thin, even layer. Gently press it down with the back of the spatula – this helps create those lovely clusters.
6. Bake for 20-25 minutes, or until the granola is lightly golden brown at the edges. Be careful not to let it burn. What works best for me is rotating the tray halfway through for an even bake.
7. Remove the granola from the oven and let it cool completely on the baking sheet without stirring it. This is the secret to getting big, crunchy clusters! Once cool, you can break it up into pieces.
8. While the granola cools, prepare your yogurt. If you prefer it slightly sweetened, gently stir the honey and vanilla extract into the Greek yogurt. Don’t over-mix.
9. Time to assemble! Grab four tall glasses or jars. Start with a layer of granola at the bottom, followed by a layer of yogurt, and then a layer of mixed berries.
10. Repeat the layers – granola, yogurt, berries – until you reach the top of the glass. I like to finish with a final dollop of yogurt, a sprinkle of granola, and a few carefully placed berries and a mint leaf for garnish. Serve immediately for the best texture.

Tips From My Kitchen

• For Maximum Crunch: The single most important step for crunchy granola is letting it cool undisturbed. I learned that stirring it while hot breaks up all the delicious clusters that form as the maple syrup cools and hardens.
• Clean Layers Technique: To avoid smudging the yogurt on the sides of the glass, use a spoon to carefully place the ingredients in the centre of each layer. For the yogurt, guide it down the back of a clean spoon to help it spread evenly without mess.
• Make-Ahead Advice: The granola is the perfect make-ahead component. You can bake a batch and store it in an airtight container at room temperature for up to two weeks. You can also wash and chop your fruit the night before. Assemble the parfaits just before serving to prevent the granola from going soft.
• Storage: An assembled yogurt parfait is best eaten straight away. If you have leftovers, they can be covered and kept in the fridge for up to 24 hours, but be aware the granola will lose its crunch and soften considerably.

Equipment You’ll Need

• Large baking sheet
• Parchment paper
• Large and small mixing bowls
• Spatula or wooden spoon
• Parfait glasses or glass jars for serving

Common Mistakes to Avoid

• Using Thin Yogurt: A runny yogurt will create messy layers and won’t provide the same luxurious, creamy texture. Stick to a thick, strained yogurt like Greek or skyr.
• Assembling Too Early: The moisture from the yogurt and fruit will quickly soften the granola. For that essential textural contrast, assemble your parfaits right before you plan to serve them.
• Burning the Granola: Granola can go from golden to burnt very quickly due to the sugars in the maple syrup. Keep a close eye on it in the last 5-10 minutes of baking. It should smell toasty and fragrant, not acrid.

Delicious Variations to Try

One of the best things about a yogurt parfait is how easily you can adapt it to your taste or what you have in the kitchen. Here are a few of our family’s favourite twists:

• Tropical Sunshine Parfait: Swap the berries for diced mango, pineapple, and passionfruit. Use coconut yogurt and add toasted macadamia nuts and shredded coconut to the granola mix.
• Apple Crumble Parfait: Gently cook down some chopped apples with a pinch of cinnamon until soft. Layer this apple compote with the yogurt and granola for a flavour reminiscent of a classic crumble. It’s a lovely, comforting alternative to some of my richer desserts, like these Biscoff Truffles.
• Vegan Yogurt Parfait: This recipe is easily made vegan. Simply use a thick, plant-based yogurt (coconut or soy work well) and ensure you’re using maple syrup, not honey, in both the granola and the yogurt.

What to Serve With Your Yogurt Parfait

A yogurt parfait is a complete and balanced breakfast all on its own, but if you’re building a larger brunch menu, it pairs wonderfully with both sweet and savoury items. The fresh, tangy profile provides a great counterpoint to richer dishes.

• Serve in smaller glasses alongside a savoury egg dish, like a frittata or scrambled eggs on toast.
• For a truly lovely brunch spread, offer these alongside a platter of pastries or some freshly baked Oatmeal Dark Chocolate Cookies for those with a sweet tooth.
• A glass of freshly squeezed orange juice or a pot of freshly brewed coffee or tea is the ideal beverage pairing.

Frequently Asked Questions

Yogurt Parfait Recipe

A delicious and healthy breakfast featuring layers of homemade cinnamon pecan granola, creamy Greek yogurt, and fresh mixed berries.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

  

For the Cinnamon Pecan Granola

• 200 g jumbo rolled oats
• 75 g raw pecans roughly chopped
• 50 g pumpkin seeds
• 1 tsp ground cinnamon
• ¼ tsp sea salt
• 60 ml pure maple syrup
• 60 ml melted coconut oil or a neutral oil
• 1 tsp vanilla extract

For the Parfait Assembly

• 750 g thick Greek yogurt chilled
• 1 tbsp honey or maple syrup optional, to sweeten yogurt
• 1 tsp vanilla extract optional, to flavour yogurt
• 300 g mixed fresh berries raspberries, blueberries, and sliced strawberries work well
• Fresh mint leaves for garnish (optional)

Method

 

1. Preheat your oven to 160°C (140°C fan) and line a large baking sheet with baking parchment.
2. In a large mixing bowl, combine the rolled oats, chopped pecans, pumpkin seeds, ground cinnamon, and sea salt. Stir everything together so the spices are evenly distributed.
3. In a separate, smaller bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients over the dry oat mixture. Use a spatula to mix thoroughly, ensuring every oat and nut is lightly coated.
5. Spread the granola mixture onto the prepared baking sheet in a thin, even layer. Gently press it down with the back of the spatula – this helps create those lovely clusters.
6. Bake for 20-25 minutes, or until the granola is lightly golden brown at the edges. Be careful not to let it burn. What works best for me is rotating the tray halfway through for an even bake.
7. Remove the granola from the oven and let it cool completely on the baking sheet without stirring it. This is the secret to getting big, crunchy clusters! Once cool, you can break it up into pieces.
8. While the granola cools, prepare your yogurt. If you prefer it slightly sweetened, gently stir the honey and vanilla extract into the Greek yogurt. Don’t over-mix.
9. Time to assemble! Grab four tall glasses or jars. Start with a layer of granola at the bottom, followed by a layer of yogurt, and then a layer of mixed berries.
10. Repeat the layers – granola, yogurt, berries – until you reach the top of the glass. I like to finish with a final dollop of yogurt, a sprinkle of granola, and a few carefully placed berries and a mint leaf for garnish. Serve immediately for the best texture.

Notes

Store leftover granola in an airtight container at room temperature for up to 2 weeks. Parfaits are best served immediately to maintain the granola's crunch.

I really hope you enjoy making and eating this yogurt parfait recipe. It’s a simple joy that always makes my morning feel a little more special. Once you’ve tried the homemade granola, you’ll never want to go back to the stuff in a box! I’d love to hear how you customised yours in the comments below.