Save I started making these parfaits on chaotic weekday mornings when I needed something fast but filling. The first few times, I just layered whatever was in the fridge, no plan, no finesse. Then one Saturday, I took my time with it, used a clear glass, and realized how much more appealing it looked when you could see the stripes of color. Now I make them for guests, for myself, for those mornings when I want breakfast to feel like a small celebration.
I made these for my niece one morning when she stayed over, and she kept tilting the glass to see the layers. She ate every bite, then asked if we could make them again tomorrow. That moment reminded me how something simple can feel special when you take a second to make it look nice.
Ingredients
- Greek yogurt: The thick, tangy base that holds everything together and keeps you full until lunch, plain or vanilla both work beautifully.
- Fresh strawberries: Sweet and juicy, they add a pop of red that makes the whole parfait look alive, hull them carefully so you dont lose the pretty shape.
- Fresh blueberries: These little bursts of flavor need no prep, just a quick rinse, and they nestle perfectly between the other layers.
- Banana: Creamy and mild, banana slices add natural sweetness and a soft texture that balances the crunch.
- Kiwi: Optional but worth it for the bright green color and tart zing, peel it with a spoon if youre in a hurry.
- Granola: The star of the crunch, choose one with clusters and a hint of honey, or go nut free if needed.
- Chopped nuts: A handful of almonds or walnuts on top adds richness and a toasty note, skip them if allergies are a concern.
- Honey or maple syrup: A drizzle at the end makes everything taste a little more indulgent, but taste your yogurt first, it might be sweet enough on its own.
Instructions
- Prep the fruit:
- Wash everything under cold water, hull the strawberries, peel the kiwi and banana, then slice them into bite sized pieces. This is the part where you can taste test a blueberry or two, no judgment.
- Start the first layer:
- Spoon 2 tablespoons of Greek yogurt into the bottom of each glass or jar, spread it gently so it covers the base evenly. Clear glasses make the layers shine, but any cup works if thats what you have.
- Add the fruit:
- Drop in a mix of strawberries, blueberries, banana, and kiwi, pressing them lightly against the glass so you see the colors. Dont overthink it, a little randomness looks natural and beautiful.
- Sprinkle the granola:
- Add about 2 tablespoons of granola over the fruit in each cup, this is the layer that gives you that satisfying crunch. If you add it too early, it gets soggy, so timing matters here.
- Repeat the layers:
- Go again with yogurt, fruit, and granola, building up until the glass is almost full. I like to end with a yogurt layer so the final toppings stick.
- Finish and serve:
- Drizzle honey or maple syrup over the top, scatter chopped nuts or extra berries for color, then grab a spoon. These are best eaten right away while the granola still has its crunch.
Save One Sunday morning, I made a batch of these and set them on the table with the newspaper and coffee. My partner looked up from the crossword and said they felt like we were at a cafe. It was just yogurt and fruit, but it turned an ordinary morning into something we both remembered.
Swapping the Fruit
Ive made these with mango chunks in the summer, diced peaches in August, and even frozen berries in the dead of winter when fresh fruit was expensive. Pineapple adds a tropical sweetness, and sliced grapes give a juicy pop. Use whats ripe, whats cheap, or whats left in your fridge, the parfait doesnt care, it just wants color and flavor.
Making It Your Own
If youre avoiding dairy, coconut or almond yogurt works beautifully, just pick one with a thick consistency. For gluten free, check your granola label, most brands have a certified option now. I once stirred a spoonful of chia seeds into the yogurt and let it sit for five minutes, it thickened up and added a subtle crunch that my friend swore was genius.
Serving and Storing
These are meant to be eaten fresh, but if you need to prep ahead, keep the components separate in the fridge and assemble right before serving. I sometimes pack the yogurt, fruit, and granola in small containers and build the parfait at my desk, it feels like a tiny act of self care in the middle of a busy day.
- Use mason jars with lids if youre taking them on the go.
- Add the granola last, right before you eat, to keep it crispy.
- Store leftover fruit covered in the fridge for up to two days.
Save This parfait has become my go to when I want breakfast to feel a little more intentional, a little more joyful. I hope it does the same for you.