Yogurt Parfait Recipe You Can Make at Home
Yogurt parfait at a glance
This yogurt parfait recipe layers thick plain yogurt with fresh berries and a quick toasted-oat crunch, sweetened with a little honey. It takes about 15 minutes, needs no special equipment, and you can build it in jars the night before.
- Yield: 2 parfaits (about 1½ cups each).
- Active time: 10 minutes.
- Total time: 15 minutes, including 5 minutes to cool the oats.
- Equipment: small skillet, two 12-ounce glasses or jars, spoon.
Ingredients
- 1½ cups plain Greek yogurt (nonfat or whole milk), store-bought or homemade
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- ½ cup old-fashioned rolled oats
- 2 teaspoons honey, plus more to taste
- Pinch of cinnamon (optional)
- 2 teaspoons chia seeds (optional)
Plain yogurt lets you control the sugar. If live cultures matter to you, look for “live and active cultures” on the label, because some yogurts are heat-treated after culturing; our guide on whether all yogurt has probiotics explains the labels. To make your own base, start with how to make yogurt at home, then strain it for 2 to 4 hours for a Greek-style texture, as University of Illinois Extension suggests.
Method
- Rinse the berries under cool running water and pat them dry on a towel. Wet berries water down the yogurt layers.
- Heat a dry skillet over medium heat. Add the oats and stir often for 4 to 5 minutes, until they smell nutty and turn light golden.
- Take the pan off the heat, stir in 1 teaspoon of the honey and the cinnamon, then spread the oats on a plate to cool for 5 minutes. They crisp as they cool.
- Stir the remaining 1 teaspoon of honey into the yogurt. Taste and add more if you like.
- Spoon about ¼ cup of yogurt into the bottom of each glass. Add a layer of blueberries, then a spoonful of oats.
- Repeat with another ¼ cup of yogurt, the raspberries and more oats. Finish with the last of the yogurt.
- Top with the remaining oats and the chia seeds, if using. Serve right away for the crunchiest texture.
Variations
- Granola parfait: swap the toasted oats for ¼ cup granola per parfait. Check the label, since many granolas add a lot of sugar.
- Peanut butter and banana: layer sliced banana with yogurt and drizzle 1 teaspoon of warmed peanut butter between layers.
- Frozen fruit: thaw frozen berries in the fridge overnight and drain the juice before layering.
- Tangier and higher in protein: strain homemade yogurt longer; our Greek yogurt guide shows how.
- Kefir layer: drizzle a few spoonfuls of plain kefir over the top for a pourable, tangy finish.
- Nut crunch: toast 2 tablespoons of chopped walnuts or almonds with the oats.
For more ways to dress up a bowl of yogurt, see our yogurt bowl ideas and Greek yogurt breakfast guides.
Make-ahead and storage
Parfaits keep well for breakfast the next day if you store the crunch separately. Layer the yogurt and fruit in lidded jars, refrigerate, and add the oats just before eating so they stay crisp. Keep the fridge at 40°F or below, the temperature on the FoodSafety.gov cold storage chart.
Plan to eat assembled parfaits within a day or two, since the berries soften and release juice. Plain yogurt itself keeps longer: UConn Extension says to eat it within 1 to 2 weeks of purchase, and Illinois Extension advises eating homemade yogurt within 14 days. Don’t leave a parfait out for more than 2 hours, or 1 hour above 90°F, in line with USDA guidance for perishable food. Store the toasted oats in an airtight jar at room temperature. Our guide to how long homemade yogurt lasts covers spoilage signs.
Nutrition per parfait
We calculated these numbers from USDA FoodData Central entries for plain nonfat Greek yogurt, raw blueberries, raw raspberries, dry rolled oats and honey, using the database’s cup weights. They leave out the optional chia seeds and cinnamon, and whole milk yogurt will add fat and calories.
| Nutrient | Per parfait (approx.) |
|---|---|
| Calories | 245 |
| Protein | 22 g |
| Fat | 2 g |
| Carbohydrate | 35 g |
| Fiber | 5 g |
| Total sugars | 17 g |
| Calcium | 225 mg |
Most of the fiber comes from the raspberries and oats. In the database, raw raspberries have 6.5 grams of fiber per 100 grams, compared with 2.4 grams for blueberries. For more fiber-forward morning ideas, see our gut healthy breakfast guide.
Related topics
- Yogurt Bowl Ideas: more toppings and combinations.
- How to Make Greek Yogurt: a thick base for layering.
- Best Yogurt for Probiotics: choosing a store-bought base.
- Yogurt Smoothie: the same ingredients, blended.
- How Long Does Homemade Yogurt Last?: storage and spoilage signs.
Sources
- Making Yogurt at Home (University of Illinois Extension)
- Ensure Freshness and Dairy Safety with These Simple Storage Tips (UConn Extension, 2022)
- Cold Food Storage Chart (FoodSafety.gov)
- Leftovers and Food Safety (USDA Food Safety and Inspection Service)
- Yogurt, Greek, nonfat milk, plain (USDA FoodData Central, FNDDS)
- Blueberries, raw (USDA FoodData Central, SR Legacy)
- Raspberries, raw (USDA FoodData Central, SR Legacy)
- Cereals, oats, regular and quick, not fortified, dry (USDA FoodData Central, SR Legacy)
- Honey (USDA FoodData Central, SR Legacy)
