Yogurt Parfait (Vegan)
Breakfast
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)
- 2 tbsp maple syrup or agave, to taste
- 1 tsp vanilla extract (optional)
- 1 tbsp chia seeds (optional)
- 1 tbsp nut butter (almond or peanut), for drizzling (optional)
- 1 tbsp toasted coconut flakes (optional, for topping)
Equipments:
- 2 tall glasses, mason jars, or bowls
- Spoon or spatula for layering
- Small bowl (for macerating berries if needed)
- Knife and cutting board (for strawberries)
Features:
20 minutes or less
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Raw
Nutrition:
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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 and make the parfait look messy. Full-fat coconut yogurt gives the most luxurious result.
The granola is the texture element — use your favorite vegan brand or make your own. The crunchier the granola, the better the contrast with the creamy yogurt. 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 — the layers show through the sides and make it look beautiful. Spoon each layer carefully against the inside of the glass with the back of a spoon 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 — it softens them, draws out their juices, and makes even bland off-season berries taste vibrant.
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. The yogurt will have soaked up some of the fruit juices overnight, making it even more flavorful. Alternatively, layer everything including the granola for a fully soft overnight parfait with no crunch.
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. Store components separately for the best results — yogurt and fruit for up to 3 days, granola in an airtight container at room temperature indefinitely.
Swaps:
Swap fresh berries for mango, banana, kiwi, stone fruit, or any seasonal fruit. Use frozen berries — thaw and drain well before using. Replace granola with toasted oats, muesli, crushed nuts, or puffed rice for a different crunch. Add a layer of chia pudding for extra fiber and omega-3s. Drizzle with date syrup or tahini instead of maple syrup. For a tropical version, use coconut yogurt, mango, pineapple, and toasted coconut. For a high-protein version, stir 1 scoop of vanilla protein powder into the yogurt.
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)
- 2 tbsp maple syrup or agave, to taste
- 1 tsp vanilla extract (optional)
- 1 tbsp chia seeds (optional)
- 1 tbsp nut butter (almond or peanut), for drizzling (optional)
- 1 tbsp toasted coconut flakes (optional, for topping)
Equipments:
- 2 tall glasses, mason jars, or bowls
- Spoon or spatula for layering
- Small bowl (for macerating berries if needed)
- Knife and cutting board (for strawberries)
Features:
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.
