Greek Yogurt Berry Parfait (Printable Version)

Creamy Greek yogurt layered with fresh berries and crunchy granola for a protein-rich breakfast ready in 10 minutes.

# The Ingredients You'll Need:

→ Dairy

01 - 1 cup non-fat Greek yogurt

→ Fruit

02 - 1 cup mixed fresh berries (strawberries, blueberries, raspberries, blackberries)

→ Grains & Seeds

03 - 1/2 cup granola (low-sugar or gluten-free preferred)
04 - 1 tablespoon chia seeds (optional)

→ Sweetener

05 - 1 to 2 teaspoons honey or maple syrup (optional)

→ Flavorings

06 - 1/4 teaspoon vanilla extract (optional)

# Step-by-Step Instructions:

01 - In a medium bowl, combine Greek yogurt with vanilla extract and sweetener if using, stirring until well blended.
02 - Gently rinse and pat dry the berries. Slice strawberries if they are large.
03 - In two serving glasses or jars, layer ingredients in the following order: spoon 1/4 cup yogurt into the bottom, add a layer of berries (approximately 2 tablespoons), sprinkle 1 tablespoon granola and a pinch of chia seeds. Repeat layering until all ingredients are used, finishing with berries and granola on top.
04 - Serve immediately for maximum crunch, or refrigerate for up to 1 hour for a softer texture.

# Additional Tips::

01 -
  • It tastes like dessert for breakfast but keeps you full until lunch because of all that hidden protein.
  • You need exactly zero cooking skills and can make it while your coffee brews—no excuses not to eat something good.
02 -
  • Wet berries will make your yogurt separatey and sad—those few seconds of patting them dry matter more than you'd think.
  • The granola stays crunchier if you add it right before eating, but layering it in makes the whole thing taste better because the flavors mingle.
03 -
  • Toast your granola for five minutes in a dry pan right before assembling if it's lost its crunch, and it'll wake up like magic.
  • Chill your glasses in the freezer for five minutes before layering if you want the yogurt to stay cold longer and the whole thing to feel more special.
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