Fresh, homemade yogurt and granola parfaits with tangy Greek yogurt, fresh strawberry sauce, and sweet, crunchy granola made from scratch! The perfect healthier breakfast option that’s great on warm weekend mornings.
Parfaits are consistently one of my favorite things for breakfast. They’re healthy-ish, so customizable, and easy! There are endless flavor combinations that can be made, and it’s especially perfect with fresh, in-season fruit.
I can be pretty picky when it comes to fruit and yogurt parfaits, which is usually why I make my own. The granola must be from scratch (so I know exactly what’s in it, it’s fresh, and it tastes better), and I have to flavor my own yogurt.
Crazy, right? Well, vanilla yogurt from the store tastes really fake to me, so I buy plain Greek yogurt from the store, and I add some vanilla extract and some powdered sugar to get just a little bit of sweetness. It’s perfect!
I hope you all enjoy this recipe – it’s the perfect thing to make on the weekends now that the weather is starting to warm up!
Strawberry Swirled Yogurt Parfaits with Homemade Granola
2 cups vanilla yogurt (homemade flavored yogurt listed in the notes below the recipe*)
For the strawberry swirl –
½ cup strawberries, hulled (fresh or frozen)
1 tablespoon sugar (more or less, to taste)
1 tablespoon water
For the cinnamon almond granola –
1-½ cups rolled oats
¼ cup sliced almonds
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon maple syrup
3 tablespoons vegetable oil
¼ teaspoon salt
½ teaspoon cinnamon
1 teaspoon vanilla extract
Fresh fruit (blueberries, peaches, strawberries, blackberries, etc.)
Preheat the oven to 325 degrees. Line a large baking sheet with aluminum foil.
Combine the oats and slivered almonds in a large bowl. In a medium-sized saucepan, stir together the salt, maple syrup, honey, vegetable oil, cinnamon, and vanilla. Bring to a boil over medium heat, then pour over the oats and almonds, and stir to combine. Spread the mixture evenly on to the baking sheet.
Bake in the oven until golden brown, stirring halfway through, 18-20 minutes. Cool it to room temperature before breaking it up at all (if you break it while still warm it won’t break into clumps and we love those clumps!). Store in an airtight container.
To make the strawberry sauce – add the strawberries, sugar, and water to a saucepan over medium heat. Cook until the strawberries have simmered down and formed a sauce, stirring and mashing as necessary, about 4-5 minutes. Transfer to a bowl and refrigerate until ready to use.
When ready to serve, take out strawberry sauce. Spoon blueberry sauce on top of the vanilla yogurt. Stir just a couple times to get large swirls of the puree and the yogurt. Get out two cups, and place 1/2 cup of the yogurt into each cup. Top each cup with 1/4 of the fresh fruit mixture, then top with two tablespoons of granola in each cup. Repeat with yogurt, fruit, and granola once more. Serve immediately.
You can substitute more honey instead of using the maple syrup, or you can use all brown sugar. Omit the cinnamon and almonds for a more basic granola that can be used with anything.
To make your own flavored yogurt – mix 2 cups of Greek yogurt with ½ - ¾ cup of powdered sugar (I do this to taste), as well as a couple splashes of vanilla extract. Mix everything together and refrigerate until ready to use.
There are so many other fruits you could use for the sauce – I normally go with strawberry, blueberry, or raspberry. You could also add some lemon zest or juice to any of the sauces for a brighter flavor.
See the full how-to video here:
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