📝 About This Recipe
This vibrant yogurt parfait transforms a morning staple into a whimsical, nutrient-packed meal that kids will beg for at any time of day. Featuring velvety Greek yogurt layered with a homemade honey-toasted granola and a kaleidoscope of fresh berries, it offers a satisfying balance of creamy, crunchy, and tart flavors. It is the perfect 'breakfast for dinner' solution that feels like a treat while providing the protein and fiber growing bodies need.
🥗 Ingredients
The Honey-Oat Crunch
- 2 cups Old-fashioned rolled oats (not instant or quick oats)
- 1/2 cup Sliced almonds (optional, can substitute with sunflower seeds)
- 1/4 cup Honey (locally sourced if possible)
- 2 tablespoons Coconut oil (melted)
- 1/2 teaspoon Cinnamon (ground)
- 1/4 teaspoon Salt (fine sea salt)
The Creamy Base
- 32 ounces Whole milk Greek yogurt (plain or vanilla bean flavor)
- 1 teaspoon Pure vanilla extract (omit if using vanilla yogurt)
- 2 tablespoons Maple syrup (adjust to desired sweetness)
The Fruit Rainbow
- 1 cup Fresh strawberries (hulled and diced)
- 1 cup Fresh blueberries (washed and patted dry)
- 1 cup Mango (peeled and cubed)
- 2 pieces Kiwi (peeled and sliced into half-moons)
Fun Toppings
- 2 teaspoons Chia seeds (for 'sprinkle' effect)
- 4 sprigs Fresh mint leaves (for garnish)
- 2 tablespoons Dark chocolate chips (mini size for a tiny treat)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper to ensure the granola doesn't stick.
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2
In a medium mixing bowl, combine the rolled oats, sliced almonds, cinnamon, and salt. Stir until the dry ingredients are evenly distributed.
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3
Whisk together the melted coconut oil and honey, then pour over the oat mixture. Toss thoroughly until every oat is glistening and coated.
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4
Spread the granola in a thin, even layer on the prepared baking sheet. Bake for 15 minutes, stirring halfway through, until golden brown and fragrant.
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5
Remove the granola from the oven and let it cool completely on the pan. It will become significantly crispier as it cools.
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6
While the granola cools, prepare the yogurt base. In a large bowl, whisk the Greek yogurt with vanilla extract and maple syrup until smooth and aerated.
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7
Prepare the fruit by washing and dicing. Ensure the berries are dry; excess water can make the yogurt runny.
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8
Select four clear glass jars or tall glasses so the kids can see the colorful layers you are about to create.
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9
Start the assembly by spooning 1/4 cup of yogurt into the bottom of each glass, smoothing the top with the back of the spoon.
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10
Add a generous layer of the diced strawberries and mangoes over the yogurt, pressing them slightly against the glass for a beautiful visual.
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11
Sprinkle 2 tablespoons of the cooled granola over the fruit to create a crunchy barrier.
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12
Add another layer of yogurt (about 1/3 cup), followed by the blueberries and kiwi slices.
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13
Repeat the layers until the glass is nearly full, finishing with a final dollop of yogurt on top.
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14
Garnish with a final sprinkle of granola, a few mini chocolate chips, a dusting of chia seeds, and a fresh mint sprig.
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15
Serve immediately while the granola is at its maximum crunchiness!
💡 Chef's Tips
Always use Greek yogurt for a thicker, more stable parfait that won't collapse under the weight of the fruit. If your kids prefer a smoother texture, you can pulse the granola in a food processor for a few seconds before layering. To save time on busy weeknights, make the granola up to a week in advance and store it in an airtight container. If using frozen fruit, thaw and drain it completely in a colander to prevent the juice from bleeding into the yogurt. Let the kids build their own parfaits to encourage them to try different fruit combinations!
🍽️ Serving Suggestions
Pair with a side of warm whole-grain toast points topped with almond butter. Serve with a small glass of fresh-squeezed orange juice or a cold glass of milk. For a cozy dinner vibe, serve alongside a small bowl of warm cinnamon-dusted apples. Add a hard-boiled egg on the side for an extra boost of protein. Top with a drizzle of extra honey right before serving for a shiny, sweet finish.