📝 About This Recipe
Elevate your morning ritual with this sophisticated assembly of creamy cultured dairy, vibrant seasonal fruits, and house-made crunch. This parfait isn't just a quick snack; it is a masterclass in texture, balancing the silky tang of Greek yogurt against the golden snap of toasted oats and the floral sweetness of macerated berries. Perfect for a luxurious brunch or a high-protein breakfast, it showcases the beautiful simplicity of high-quality dairy.
🥗 Ingredients
The Creamy Base
- 3 cups Greek Yogurt (full-fat, plain for best texture)
- 1 teaspoon Pure Vanilla Bean Paste (or seeds from one vanilla bean)
- 2 tablespoons Wildflower Honey (plus extra for drizzling)
- 1/2 teaspoon Lemon Zest (finely grated)
Macerated Fruit Layer
- 1 cup Fresh Strawberries (hulled and quartered)
- 1 cup Fresh Blueberries (rinsed and patted dry)
- 1 tablespoon Granulated Sugar (to draw out juices)
- 4-5 pieces Fresh Mint Leaves (chiffonade cut)
The Crunch (Toasted Topping)
- 1 cup Old Fashioned Rolled Oats (not instant oats)
- 1/4 cup Sliced Almonds (raw)
- 2 tablespoons Shredded Coconut (unsweetened)
- 1/2 teaspoon Ground Cinnamon
- 1 tablespoon Unsalted Butter (melted)
- 1 pinch Sea Salt (to balance sweetness)
Garnish
- 1 tablespoon Hemp Hearts (for a nutty finish)
- 4 pieces Edible Flowers (optional, for presentation)
👨🍳 Instructions
-
1
Preheat your oven to 325°F (165°C) to prepare for toasting the granola elements.
-
2
In a small mixing bowl, toss the rolled oats, sliced almonds, and shredded coconut with the melted butter, cinnamon, and a pinch of salt until evenly coated.
-
3
Spread the oat mixture onto a parchment-lined baking sheet in a thin, even layer. Bake for 8-10 minutes, stirring halfway through, until golden brown and fragrant. Set aside to cool completely (it will crisp up as it cools).
-
4
While the crunch cools, prepare the fruit. In a medium bowl, combine the strawberries, blueberries, sugar, and mint. Toss gently and let sit for 10 minutes to allow the berries to release their natural syrups.
-
5
In a separate large bowl, whisk together the Greek yogurt, vanilla bean paste, honey, and lemon zest. Whisk until the yogurt is smooth and the vanilla specks are evenly distributed.
-
6
Select four tall glass jars or glasses. Transparency is key to seeing the beautiful layers of the parfait.
-
7
Begin assembly by spooning approximately 1/4 cup of the yogurt mixture into the bottom of each glass, smoothing the top with the back of the spoon.
-
8
Add a generous layer of the macerated berries, ensuring you include some of the sweet juice that has pooled at the bottom of the bowl.
-
9
Sprinkle a tablespoon of the cooled toasted oat mixture over the berries to create a textural barrier.
-
10
Repeat the layers once more: yogurt, then berries, then a final crowning layer of the oat crunch.
-
11
Finish each parfait with a light drizzle of honey and a sprinkling of hemp hearts for added nutrition and texture.
-
12
Garnish with a fresh mint leaf or an edible flower if serving immediately.
💡 Chef's Tips
Always use full-fat Greek yogurt for the creamiest mouthfeel; non-fat versions can often be too watery for layering. To keep the granola topping extra crunchy, wait to add the final layer until just before serving. If your honey has crystallized, warm it slightly in the microwave for 10 seconds to make it easier to whisk into the yogurt. Experiment with seasonal fruits like stone fruits in summer or poached pears in winter for a year-round treat. For a vegan version, substitute the yogurt with coconut cream yogurt and use maple syrup instead of honey.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea to complement the floral honey and lemon notes. Serve alongside a soft-boiled egg for a complete, protein-rich breakfast spread. For a brunch party, set up a 'Parfait Bar' where guests can choose their own toppings and fruit combinations. Accompany with a glass of freshly squeezed blood orange juice for a vibrant citrus contrast.