Berry Breakfast Parfait Yogurt Recipe
There’s a particular kind of magic in a breakfast that feels both indulgent and wholesome. It’s that sweet spot where you feel like you’re treating yourself, yet you’re also setting yourself up for a brilliant day ahead. This Breakfast Parfait Yogurt Berries Recipe is precisely that. It’s a beautiful construction of creamy yogurt, vibrant, juicy berries, and a wonderfully crunchy homemade granola that elevates it from a simple meal to something truly special. The layers aren’t just for show; they ensure every spoonful is a perfect combination of texture and flavour.
This is my go-to recipe when I need something quick but impressive for a weekend brunch. Forget shop-bought granola; the homemade version we’re making here is the star of the show. It’s baked until golden and crisp, with clusters of oats, nuts, and seeds bound together with a touch of maple syrup and cinnamon. The aroma that fills the kitchen while it bakes is worth the effort alone. This recipe is for anyone who wants to start their day with something genuinely satisfying. It works wonderfully for a leisurely weekend breakfast, a vibrant brunch centrepiece, or even a healthy, prepared-in-advance weekday treat.
Recipe Overview
This Breakfast Parfait Yogurt Berries Recipe layers thick, creamy Greek yogurt with a medley of fresh, sweet berries and a crunchy, toasted homemade granola. The flavour profile is a delightful balance of tartness from the yogurt and berries, sweetness from the maple syrup in the granola, and a warm, nutty depth from the toasted oats and seeds. I’ve tested this with various nuts, and I find that the combination of almonds and pecans gives the best texture, offering both a satisfying crunch and a buttery note. It’s a straightforward recipe that delivers impressive results every time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (for the granola)
- Total Time: 40 minutes
- Servings: 4 parfaits
- Difficulty: Easy
Why You’ll Love This Breakfast Parfait Yogurt Berries Recipe
- Wonderful Textures and Flavours: You get the smooth, cool creaminess of the yogurt, the sharp, sweet burst from the fresh berries, and the deeply satisfying, nutty crunch of the homemade granola in every single bite. The warmth of the cinnamon in the granola is a subtle but key element.
- Ready in Under 45 Minutes: The granola bakes in just 25 minutes, and while it cools, you can prep the other ingredients. The actual assembly of the parfaits takes less than 5 minutes, making it a manageable recipe even on a busier morning.
- A Truly Flexible Recipe: You can customise this endlessly. Use any yogurt you like – coconut for a dairy-free version or natural yogurt for a tangier taste. Swap the berries for seasonal fruits like peaches in summer or cooked apples in autumn. The granola is also a brilliant base for adding different nuts, seeds, or even dried fruit.
- Great for Special Mornings: It’s a fantastic recipe for a Mother’s Day brunch, a relaxed bank holiday breakfast, or whenever you have guests. It looks so elegant when layered in a glass, and everyone always gets compliments on the homemade granola.
- Family Tested and Approved: I make this at least once a week – it’s become a family favourite. My children absolutely devour the crunchy homemade granola; they even ask for it as a snack with a splash of milk!
Ingredients You’ll Need
For this recipe, we’re making our own granola from scratch. It makes all the difference, and you can store the extra for later. When it comes to yogurt, I recommend a full-fat Greek yogurt for its rich, thick consistency which holds up well in the layers. I often use Fage Total 5% as it’s wonderfully creamy.
- For the Homemade Granola:
- 200g rolled oats (not instant or jumbo)
- 75g whole almonds, roughly chopped
- 50g pecan halves, roughly chopped
- 50g mixed seeds (I use a blend of sunflower and pumpkin seeds)
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- 60ml coconut oil, melted
- 80ml pure maple syrup
- 1 tsp vanilla extract
- For the Parfait Assembly:
- 500g thick Greek yogurt
- 400g mixed fresh berries (such as strawberries, raspberries, and blueberries)
- Optional: extra maple syrup or honey for drizzling
- Optional: fresh mint leaves for garnish
Elena’s Tip: Don’t be tempted to use quick-cook oats for the granola. They don’t have the right structure and will result in a dusty, less crunchy texture. Proper rolled oats are essential for getting those lovely, crisp clusters.
How to Make This Breakfast Parfait Yogurt Berries Recipe
The process is split into two main parts: baking the granola and then assembling the parfaits. The granola needs to cool completely to become crisp, so it’s a great component to make ahead of time.
- Preheat and Prep: First, preheat your oven to 160°C (140°C fan). Line a large baking tray with parchment paper. This is a crucial step to prevent the granola from sticking as the maple syrup caramelises.
- Mix the Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped almonds, chopped pecans, mixed seeds, ground cinnamon, and sea salt. Give it a good stir to ensure everything is evenly distributed.
- Combine the Wet Ingredients: In a separate smaller bowl or jug, whisk together the melted coconut oil, maple syrup, and vanilla extract until they are well combined.
- Make the Granola Mixture: Pour the wet mixture over the dry oat mixture. Use a spatula to stir everything together thoroughly, making sure every oat and nut is lightly coated. This coating is what helps it crisp up beautifully in the oven.
- Bake the Granola: Spread the granola mixture onto your prepared baking tray in an even, thin layer. What works best for me is spreading it as thinly as possible to ensure maximum crispiness. Bake for 20-25 minutes, stirring halfway through, until it is a lovely golden brown. Keep a close eye on it towards the end, as the nuts can catch and burn quite quickly.
- Cool Completely: Remove the tray from the oven and let the granola cool completely on the tray. It will get much crunchier as it cools. This can take about 30 minutes. Once cool, you can break it up into clusters.
- Prepare the Berries: While the granola is cooling, wash your berries. Slice any larger strawberries into bite-sized pieces, but leave the smaller raspberries and blueberries whole.
- Assemble the Parfaits: Now for the fun part. Grab four glasses or jars. Start with a layer of granola at the bottom, followed by a generous layer of Greek yogurt, and then a layer of mixed berries. Repeat the layers – granola, yogurt, berries – until the glass is full, finishing with a final scattering of berries and a few small granola clusters on top.
- Garnish and Serve: For an extra touch, you can add a small drizzle of maple syrup or honey and a fresh mint leaf on top. Serve immediately to enjoy the contrast between the crunchy granola and creamy yogurt.
Tips From My Kitchen
- Granola Temperature Control: A lower oven temperature is key for the granola. Baking at 160°C allows the oats and nuts to toast and dry out slowly, resulting in a crispier finish without burning the sugars in the maple syrup.
- The Secret to Clusters: I learned that pressing the granola mixture down slightly on the baking tray before baking, and not stirring it too much during, helps create larger, more satisfying clusters. Let it cool completely before breaking it apart.
- Make-Ahead Magic: The granola can be made up to two weeks in advance. Just store it in an airtight container at room temperature. This makes assembly on the day incredibly fast. You can also wash and chop the fruit the day before.
- Storage: Once assembled, the parfaits are best eaten straight away as the granola will soften over time. If you must make them ahead, assemble them no more than a few hours in advance and store them covered in the fridge. Leftover granola will keep beautifully in an airtight jar for a fortnight.
Equipment You’ll Need
- Large baking tray
- Parchment paper
- Large and small mixing bowls
- Spatula or wooden spoon
- Measuring cups and spoons
- Serving glasses or jars
Common Mistakes to Avoid
- Overcrowding the Granola Tray: Spreading the granola too thickly will cause it to steam rather than toast. Use a large tray and ensure it’s in a single, even layer. If you double the recipe, use two trays. This is vital for achieving that desirable crunch.
- Using a Hot Oven: A common mistake is baking granola at too high a temperature. The sugars in the maple syrup will burn before the oats have had a chance to dehydrate and crisp up. Stick to the 160°C temperature for golden, evenly cooked results.
- Assembling with Warm Granola: Don’t be impatient! Adding warm granola to the cold yogurt will cause it to wilt and go soggy instantly. It will also warm the yogurt unpleasantly. It must be completely cool before you begin layering.
What to Serve With This Breakfast Parfait Yogurt Berries Recipe
This parfait is a complete meal in itself, but if you’re serving it as part of a larger brunch, here are a few ideas that work beautifully alongside it:
- A Savoury Counterpart: The sweetness of the parfait is nicely balanced by something savoury. A simple side of scrambled eggs or a delicious omelette, perhaps like this Simple Egg Fried Rice if you’re feeling adventurous, would be a great addition.
- Freshly Squeezed Juice: A glass of freshly squeezed orange or grapefruit juice complements the fruity flavours in the parfait wonderfully.
- Coffee or Tea: A freshly brewed pot of coffee or a nice cup of English breakfast tea is the classic and perfect beverage pairing for any breakfast spread.
Frequently Asked Questions
Breakfast Parfait Yogurt Berries Recipe
Ingredients
Method
- Preheat and Prep: First, preheat your oven to 160°C (140°C fan). Line a large baking tray with parchment paper. This is a crucial step to prevent the granola from sticking as the maple syrup caramelises.
- Mix the Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped almonds, chopped pecans, mixed seeds, ground cinnamon, and sea salt. Give it a good stir to ensure everything is evenly distributed.
- Combine the Wet Ingredients: In a separate smaller bowl or jug, whisk together the melted coconut oil, maple syrup, and vanilla extract until they are well combined.
- Make the Granola Mixture: Pour the wet mixture over the dry oat mixture. Use a spatula to stir everything together thoroughly, making sure every oat and nut is lightly coated. This coating is what helps it crisp up beautifully in the oven.
- Bake the Granola: Spread the granola mixture onto your prepared baking tray in an even, thin layer. What works best for me is spreading it as thinly as possible to ensure maximum crispiness. Bake for 20-25 minutes, stirring halfway through, until it is a lovely golden brown. Keep a close eye on it towards the end, as the nuts can catch and burn quite quickly.
- Cool Completely: Remove the tray from the oven and let the granola cool completely on the tray. It will get much crunchier as it cools. This can take about 30 minutes. Once cool, you can break it up into clusters.
- Prepare the Berries: While the granola is cooling, wash your berries. Slice any larger strawberries into bite-sized pieces, but leave the smaller raspberries and blueberries whole.
- Assemble the Parfaits: Now for the fun part. Grab four glasses or jars. Start with a layer of granola at the bottom, followed by a generous layer of Greek yogurt, and then a layer of mixed berries. Repeat the layers – granola, yogurt, berries – until the glass is full, finishing with a final scattering of berries and a few small granola clusters on top.
- Garnish and Serve: For an extra touch, you can add a small drizzle of maple syrup or honey and a fresh mint leaf on top. Serve immediately to enjoy the contrast between the crunchy granola and creamy yogurt.
Notes
I hope you enjoy making and eating this beautiful breakfast parfait. It’s a recipe that proves healthy food can be utterly delicious and visually stunning. It brings me a lot of joy to see my family enjoying a breakfast that is packed with goodness, and I hope it does the same for you. If you try this Breakfast Parfait Yogurt Berries Recipe, please do leave a comment below and let me know how you got on!
All the best,
Elena
