📝 About This Recipe
Transport your senses to the sun-drenched shores of the Aegean with this sophisticated take on a classic Greek breakfast. This parfait balances the velvety, protein-rich tang of authentic strained yogurt with the floral sweetness of raw honey and the satisfying crunch of artisanal granola. It’s a vibrant, nutrient-dense masterpiece that proves healthy eating can feel like an absolute indulgence.
🥗 Ingredients
The Creamy Base
- 2 cups Full-fat Greek Yogurt (plain, unsweetened, and preferably 5% milkfat for creaminess)
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/4 teaspoon Lemon Zest (finely grated)
Fresh Fruit & Textures
- 1/2 cup Fresh Blueberries (rinsed and dried)
- 1/2 cup Fresh Raspberries (rinsed and dried)
- 4-5 pieces Hulled Strawberries (thinly sliced)
- 1/2 cup Honey-Toasted Granola (clumpy variety works best)
- 2 tablespoons Shelled Pistachios (unsalted, roughly chopped)
The Sweet Finish
- 3-4 tablespoons Raw Wildflower Honey (high quality, slightly warmed for easy drizzling)
- 4 pieces Fresh Mint Leaves (small leaves for garnish)
- 1 pinch Cinnamon (optional, for dusting)
👨🍳 Instructions
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1
Begin by placing your chopped pistachios in a small dry skillet over medium-low heat. Toast them for 3-5 minutes, shaking the pan frequently, until they release a fragrant, nutty aroma; remove immediately and set aside to cool.
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2
In a medium mixing bowl, combine the cold Greek yogurt with the vanilla bean paste and the finely grated lemon zest.
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3
Using a silicone spatula, gently fold the yogurt mixture until the vanilla and zest are evenly distributed. Avoid over-mixing to keep the yogurt thick and aerated.
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4
Prepare your serving vessels; tall glass jars or wide-rimmed glass bowls work best to showcase the beautiful layers.
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5
Spoon a 1/4 cup layer of the seasoned yogurt into the bottom of each glass, smoothing the top with the back of a spoon.
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6
Add a layer of sliced strawberries, pressing them slightly against the glass so the vibrant red color is visible from the outside.
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7
Sprinkle a generous tablespoon of granola over the strawberries to create a textural barrier that keeps the fruit juices from soaking into the next yogurt layer.
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8
Drizzle approximately half a teaspoon of honey over the granola layer for a hidden pocket of sweetness.
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9
Add another 1/4 cup of yogurt on top of the granola, carefully spreading it to the edges.
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10
Layer in the blueberries and raspberries, alternating colors for a visually striking effect.
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11
Add the final layer of yogurt, leaving about half an inch of space at the top of the glass.
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12
Top the parfait with the remaining granola and the toasted pistachios for a final crunch.
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13
Generously drizzle the remaining wildflower honey over the top, letting it pool slightly around the nuts and berries.
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14
Garnish with a sprig of fresh mint and an optional tiny pinch of cinnamon for warmth.
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15
Serve immediately while the granola is at its crispest and the yogurt is perfectly chilled.
💡 Chef's Tips
Always use full-fat yogurt for the most authentic and satisfying mouthfeel; non-fat versions can be too watery. To keep the granola crunchy, assemble the parfaits right before serving rather than making them hours in advance. If your honey has crystallized, place the jar in a bowl of warm water for a few minutes to restore its liquid gold consistency. For a vegan alternative, use a thick coconut-based yogurt and substitute the honey with high-quality maple syrup or agave nectar. Feel free to macerate the berries in a teaspoon of lemon juice and sugar for 10 minutes if they are particularly tart.
🍽️ Serving Suggestions
Pair with a hot cup of Greek coffee or a strong espresso to cut through the richness of the yogurt. Serve alongside a small plate of warm, toasted pita bread for a traditional Mediterranean touch. A glass of freshly squeezed orange and pomegranate juice complements the berry flavors perfectly. For a brunch spread, serve these in mini mason jars as part of a larger buffet. Add a side of soft-boiled eggs seasoned with za'atar for a complete sweet-and-savory breakfast experience.