Save to Pinterest There's something about layering that makes breakfast feel intentional. I discovered this parfait on a Tuesday morning when I had Greek yogurt, cashew butter, and berries staring at me from the fridge, wondering what to do with them. Instead of eating them separately, I grabbed two glasses and started layering like I was building something special. That first spoonful—creamy, nutty, fresh, and crunchy all at once—made me realize I'd stumbled onto something I'd keep making.
I made this for my friend Emma on a Saturday morning when she arrived before I'd had coffee, and watching her eyes light up at the first bite was when I knew this recipe deserved to be in regular rotation. She asked for the recipe immediately, which almost never happens. Now whenever she visits, she expects to find the ingredients waiting.
Ingredients
- Greek yogurt (1 cup): The creamy base that holds everything together; I learned to use full-fat for better texture, though Greek or plant-based both work beautifully depending on your preference.
- Cashew butter (2 tbsp): Stir it well before measuring because the oil separates, and this nutty richness is what makes the yogurt sing.
- Mixed fresh berries (1 cup): Blueberries, raspberries, and strawberries are my go-to mix, but whatever is ripe and in season will taste better than what's been sitting in your fridge too long.
- Granola (1/2 cup): This is where the crunch lives; homemade granola stays crispy longer than store-bought, but honestly, whatever you have works fine if you're eating it right away.
- Roasted cashews, chopped (1 tbsp): A small handful of extra crunch and richness, toasted cashews taste brighter than raw ones.
- Honey or maple syrup (1 tbsp, optional): A light drizzle for sweetness only if your berries aren't naturally sweet enough; taste as you go because it's easy to overdo.
Instructions
- Mix the creamy base:
- Stir the Greek yogurt and cashew butter together in a small bowl until smooth and no streaks of cashew butter remain. This takes about a minute if you use a fork and some elbow grease.
- Build the first layer:
- Spoon a few spoonfuls of the yogurt mixture into the bottom of each glass or jar, creating a thick base. You're building a foundation here, so don't skimp.
- Add the berries:
- Layer fresh berries over the yogurt, pressing them gently so they nestle in. The juices will start mingling with the creamy base, which is exactly what you want.
- Crunch it up:
- Scatter granola over the berries, enough to feel indulgent but not so much that it becomes mush immediately. This is the fun part of the assembly.
- Repeat and crown:
- Repeat the layers—yogurt, berries, granola—until your glasses are full, finishing with a visible layer of berries and a sprinkle of granola on top for presentation. The visual appeal is part of the pleasure.
- Final touches:
- Drizzle with honey if you'd like sweetness, then scatter the chopped roasted cashews across the top. Serve immediately while the granola is at its crunchiest, or cover and refrigerate for up to 4 hours if you prefer it chilled.
Save to Pinterest One morning my daughter asked to help make these, and watching her carefully layer each ingredient taught me that parfaits are more than food—they're a moment to slow down and build something with attention. Now she requests them on weekends, and I never rush the process anymore.
Swaps and Substitutions
Almond butter or peanut butter work just as well as cashew butter if that's what you have; they'll change the flavor slightly but keep the same creamy-nutty vibe. Seasonal fruit swaps make this recipe feel fresh year-round—peaches in summer, cherries when they're ripe, pomegranate in fall. For extra texture intrigue, I sometimes stir cacao nibs or chia seeds into the yogurt mixture, which adds nutrition and a little surprise.
Making It Work for Everyone
If you need this to be vegan, swap the Greek yogurt for a thick coconut or cashew-based plant yogurt and use maple syrup instead of honey—the creaminess is still there, just slightly different. If gluten matters, check that your granola is certified gluten-free and you're golden. I've also made a version with coconut yogurt for someone with a dairy sensitivity, and it was equally delicious, just lighter in flavor.
Customization Ideas
The beauty of a parfait is that it's infinitely adaptable to what you love and what's in your kitchen right now. You can layer this morning, afternoon, or evening, and it tastes just as good at any time. The core is the creamy-nutty base with fresh elements, but everything else—fruits, toppings, sweetness—bends to your mood.
- Add a sprinkle of granola just before eating if you make this the night before to keep crunch alive.
- Layer it in a wider bowl instead of a glass if you want every bite to feel abundant and less like a structured stack.
- Double the recipe and make it in a large jar to share family-style, letting everyone mix their own bites.
Save to Pinterest This parfait has become my answer to a breakfast that feels nourishing without requiring any real cooking skill or time. It's the kind of recipe that makes you feel put-together first thing in the morning, which is worth a lot.
Recipe FAQs
- → What makes this parfait creamy?
The mixture of smooth Greek yogurt combined with creamy cashew butter provides a rich, velvety texture.
- → Can I swap the granola for something else?
Yes, you can use gluten-free granola, nuts, seeds, or even cacao nibs for added crunch.
- → Is it possible to make this vegan?
Absolutely, substitute dairy yogurt with plant-based yogurt and use maple syrup instead of honey.
- → How long can it be stored before serving?
It can be refrigerated for up to 4 hours to keep it chilled and fresh before enjoying.
- → What fruits work best in this parfait?
Mixed fresh berries like blueberries, raspberries, and strawberries are ideal, but seasonal fruits like peaches or cherries can be used.