Yogurt Parfait (Vegan)
Ingredients:
- 2 cups (480 g) vegan yogurt, coconut or oat-based, plain or vanilla
- 1 cup (150 g) mixed fresh berries (strawberries, blueberries, raspberries)
- ½ cup (50 g) granola (vegan)
- 30 ml (2 tbsp) maple syrup or agave
- 4.3 g (1 tsp) vanilla extract
- 1 tbsp chia seeds (optional)
- 16 g (1 tbsp) nut butter
- 1 tbsp toasted coconut flakes (optional, for topping)
Equipments:
Features:
20 minutes or less
Gluten-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Taste the yogurt base before assembling and adjust the sweetness there — it's much easier to season a bowl of yogurt evenly than to fix a parfait after it's layered.
Instructions:
- Prep the Yogurt
If using plain vegan yogurt, stir in the vanilla extract and 1 tbsp maple syrup until smooth and well combined. Taste and adjust sweetness — the yogurt should be pleasantly sweet but not cloying, as the fruit and granola will add more. If using vanilla yogurt, taste first before adding any sweetener. - Prep the Berries
Wash and dry the berries. Hull and slice the strawberries if using. Leave blueberries and raspberries whole. If your berries aren’t very sweet, toss them with a small drizzle of maple syrup and let sit for 2–3 minutes to macerate slightly — this draws out their juices and intensifies the flavor. - Layer the Parfait
Using tall glasses, jars, or bowls, begin building the layers. Start with a generous layer of yogurt at the bottom (⅓ of the total). Add a layer of berries, then a layer of granola. Repeat the layers — yogurt, berries, granola — ending with the final layer of yogurt on top. - Add the Toppings
Finish the top layer with a scatter of fresh berries and a handful of granola for crunch. If using, drizzle with nut butter, sprinkle with chia seeds, and scatter toasted coconut flakes over the top. Add a final drizzle of maple syrup for a glossy finish. - Serve Immediately or Chill
Serve right away if you want the granola to stay crunchy. For a softer, more custardy parfait, cover and refrigerate for 1–2 hours — the granola will absorb the yogurt and the whole thing will set into a thick, pudding-like texture. Both versions are delicious — it’s a matter of preference.
Notes: The yogurt is the foundation — choose a thick, creamy vegan yogurt that can hold its layers. Coconut-based yogurt is the richest and creamiest option with the most body. Oat-based yogurt is slightly lighter with a neutral flavor. Cashew yogurt is silky and mild. Avoid very thin or runny yogurts — they won’t hold the layers well. The granola is the texture element — use your favorite vegan brand or make your own. Check the label to make sure it's vegan (some granolas contain honey).
Tips: Build the layers in a tall glass or mason jar for the best visual impact. Spoon each layer carefully against the inside of the glass for clean, defined layers. If making ahead, keep the granola separate and add it just before serving to maintain the crunch. Slightly under-ripe berries benefit hugely from a 2–3 minute maceration in maple syrup.
Make Ahead (Overnight Parfait): Layer yogurt and fruit the night before, cover tightly, and refrigerate. Add the granola and toppings in the morning just before serving.
Storage: Without granola, the assembled parfait keeps refrigerated for up to 2 days. With granola layered in, best eaten within 4–6 hours before the granola softens completely.
Swaps: Swap fresh berries for mango, banana, kiwi, stone fruit, or any seasonal fruit. Replace granola with toasted oats, muesli, crushed nuts, or puffed rice for a different crunch. Drizzle with date syrup or tahini instead of maple syrup. For a tropical version, use coconut yogurt, mango, pineapple, and toasted coconut.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The maple syrup or agave brings natural sweetness with a hint of caramel depth. The vanilla extract rounds out the sweetness with warm, aromatic depth. The nut butter adds richness and helps create a tender, flavorful base. The vegan yogurt adds tang and creaminess while keeping the dish light.
Yogurt Parfait (Vegan)
Ingredients:
- 2 cups (480 g) vegan yogurt, coconut or oat-based, plain or vanilla
- 1 cup (150 g) mixed fresh berries (strawberries, blueberries, raspberries)
- ½ cup (50 g) granola (vegan)
- 30 ml (2 tbsp) maple syrup or agave
- 4.3 g (1 tsp) vanilla extract
- 1 tbsp chia seeds (optional)
- 16 g (1 tbsp) nut butter
- 1 tbsp toasted coconut flakes (optional, for topping)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The maple syrup or agave brings natural sweetness with a hint of caramel depth. The vanilla extract rounds out the sweetness with warm, aromatic depth. The nut butter adds richness and helps create a tender, flavorful base. The vegan yogurt adds tang and creaminess while keeping the dish light.
Prep:
Taste the yogurt base before assembling and adjust the sweetness there — it's much easier to season a bowl of yogurt evenly than to fix a parfait after it's layered.
Instructions:
- Prep the Yogurt
If using plain vegan yogurt, stir in the vanilla extract and 1 tbsp maple syrup until smooth and well combined. Taste and adjust sweetness — the yogurt should be pleasantly sweet but not cloying, as the fruit and granola will add more. If using vanilla yogurt, taste first before adding any sweetener. - Prep the Berries
Wash and dry the berries. Hull and slice the strawberries if using. Leave blueberries and raspberries whole. If your berries aren’t very sweet, toss them with a small drizzle of maple syrup and let sit for 2–3 minutes to macerate slightly — this draws out their juices and intensifies the flavor. - Layer the Parfait
Using tall glasses, jars, or bowls, begin building the layers. Start with a generous layer of yogurt at the bottom (⅓ of the total). Add a layer of berries, then a layer of granola. Repeat the layers — yogurt, berries, granola — ending with the final layer of yogurt on top. - Add the Toppings
Finish the top layer with a scatter of fresh berries and a handful of granola for crunch. If using, drizzle with nut butter, sprinkle with chia seeds, and scatter toasted coconut flakes over the top. Add a final drizzle of maple syrup for a glossy finish. - Serve Immediately or Chill
Serve right away if you want the granola to stay crunchy. For a softer, more custardy parfait, cover and refrigerate for 1–2 hours — the granola will absorb the yogurt and the whole thing will set into a thick, pudding-like texture. Both versions are delicious — it’s a matter of preference.
