Cashew Butter Yogurt Parfait (Printer view)

A creamy blend of cashew butter, Greek yogurt, berries, and granola for a fresh, protein-packed breakfast.

# What You'll Need:

→ Dairy & Alternatives

01 - 1 cup plain Greek yogurt (240 g) or plant-based yogurt for vegan option
02 - 2 tbsp cashew butter (30 g)

→ Fruits

03 - 1 cup mixed fresh berries (150 g), such as blueberries, raspberries, and strawberries

→ Grains & Toppings

04 - 1/2 cup granola (40 g), gluten-free if required
05 - 1 tbsp chopped roasted cashews (10 g)
06 - 1 tbsp honey or maple syrup (20 g), optional

# Directions:

01 - In a small bowl, mix Greek yogurt and cashew butter until smooth and thoroughly combined.
02 - Spoon a portion of the yogurt and cashew mixture into the base of two serving glasses or jars.
03 - Top the yogurt layer with fresh berries, followed by a layer of granola.
04 - Continue layering yogurt mixture, berries, and granola until ingredients are used, finishing with berries and a sprinkle of granola on top.
05 - Drizzle with honey or maple syrup if desired, then garnish with chopped roasted cashews.
06 - Serve immediately or cover and refrigerate for up to 4 hours for a chilled preparation.

# Expert Suggestions:

01 -
  • It comes together in 10 minutes flat, no cooking required, just assembly with intention.
  • The protein from Greek yogurt and cashew butter keeps you satisfied until lunch without the afternoon slump.
  • Every spoonful has a different texture—creamy, crunchy, juicy—so eating it never gets boring.
02 -
  • If you refrigerate this longer than 4 hours, the granola will soften and lose its appeal; it's best eaten fresh or add granola just before serving if you're making it ahead.
  • Stirring the cashew butter really well with the yogurt makes the texture creamy throughout instead of pockets of nut butter surprise, which sounds fun but can be gritty if you don't blend them properly.
03 -
  • Room-temperature yogurt and cashew butter mix more smoothly than cold yogurt, so let them sit for a few minutes if they came straight from the fridge.
  • Toast your own cashews if you buy raw ones; 8 minutes in a dry skillet at medium heat transforms them into something far brighter and more flavorful than what comes pre-roasted.
Go back