Merken There's something about a clear glass that makes breakfast feel like a celebration. I discovered this layered yogurt parfait on a Tuesday morning when I was tired of the same rushed bowl of cereal, standing at the counter half-asleep. The moment I started layering—creamy yogurt, then bright berries, then that satisfying crunch of granola—something shifted. It became less about fuel and more about taking five actual minutes for myself before the day started.
Last summer, I made this for my sister who was visiting, and she actually set her phone down to eat it slowly. We stood in the kitchen talking about nothing important while the light came through the window, and I realized how a simple parfait had become an excuse to pause. Now she makes them at home and texts me photos.
Ingredients
- Greek yogurt, 240 g (1 cup): Use plain or vanilla—it's the creamy foundation that holds everything together and gives you actual protein to start your day.
- Fresh strawberries, sliced (75 g / 1/2 cup): The acidity cuts through the richness of yogurt; slice them the morning you eat, or they weep into everything.
- Fresh blueberries (75 g / 1/2 cup): These hold their shape and add that pop of color that makes the whole thing feel intentional.
- Banana, 1 small, sliced: It adds a creamy texture layer if you like it, but slice it last or it browns.
- Kiwi, 1/2 small, diced (optional): The tartness surprised me the first time I added it—now I can't imagine this without it.
- Granola, 40 g (1/2 cup): This is where the magic happens; choose one you actually enjoy eating, and assemble right before serving or it loses that crunch you're counting on.
- Chopped nuts, 1 tablespoon (optional): Almonds or walnuts add another layer of texture and make it feel more substantial.
- Honey or maple syrup, 1–2 teaspoons (optional): A drizzle is enough; the fruit is already sweet.
Instructions
- Wash and prepare everything first:
- Rinse your berries gently and pat them dry—wet berries will make your granola soggy before you even start layering. Slice your strawberries, banana, and kiwi and set everything within arm's reach so you're not fumbling with wet hands while building.
- Start with a yogurt base:
- Spoon about 2 tablespoons of yogurt into the bottom of each clear glass. This layer anchors everything and keeps the granola from sinking straight to the bottom.
- Layer in the fruit:
- Add a handful of mixed berries on top of the yogurt—strawberries, blueberries, banana, kiwi if you're using it. Don't be timid with the color; this is where the bowl starts looking like it's worth eating.
- Add the granola crunch:
- Scatter about 2 tablespoons of granola over the fruit. You can break up any large clumps with your fingers as you go.
- Repeat the layers:
- Do it all again—yogurt, fruit, granola—until your glasses are nearly full. The repetition is what makes it feel special, like you're doing something more than just throwing things in a bowl.
- Finish and serve:
- A light drizzle of honey or maple syrup over the top if you want it, then maybe a few chopped nuts or extra berries scattered on top. Serve immediately while the granola is still crunchy—this is non-negotiable.
Merken There's a specific moment when you take that first spoonful and get all three textures at once—creamy, cold, crunchy—and you remember why breakfast matters. That's when this recipe stops being a recipe and becomes something you look forward to.
Seasonal Fruit Swaps
The beauty of this formula is that you're not locked into strawberries and blueberries. In summer, I use peaches and raspberries because they're at their peak. Come autumn, I'll slice up apple and add a handful of pomegranate seeds for color. In winter when fresh options get expensive, I reach for mango chunks or pineapple—tropical fruits make the kitchen feel warmer when it's dark outside.
Making It Your Own
Once you understand the basic structure—creamy base, fruit, crunch, repeat—you can adapt this in whatever direction your kitchen takes you. If you want it more indulgent, use Greek yogurt mixed with a spoonful of honey. If you want it lighter, try a dairy-free yogurt or even a Greek-style coconut option. Some mornings I add a sprinkle of cocoa powder over the yogurt layer for something different, and that tiny change makes it feel like a new recipe.
Storage and Make-Ahead Strategy
Parfaits are best eaten right after assembly, but that doesn't mean you can't prepare parts ahead. Wash and slice your fruit the night before and store it in containers. Keep your yogurt and granola separate. In the morning, it takes three minutes to layer everything into your glass, which still counts as breakfast from scratch in my book. This is the workaround that lets you have something beautiful without actual cooking.
- Prep fruit the night before to save yourself a step when you're groggy.
- Add a spoonful of chia seeds or flaxseeds to the yogurt layer for extra fiber nobody will notice but everyone will feel.
- If your granola has nuts and someone's allergic, just skip the nuts and use a nut-free granola—the layering works perfectly either way.
Merken This parfait proves that breakfast can be both nourishing and feel like a small luxury. It's the kind of meal that sets a different tone for your whole morning.
Fragen & Antworten zum Rezept
- → Wie bleibt das Granola knusprig?
Das Granola wird am besten kurz vor dem Servieren geschichtet, um Feuchtigkeit zu vermeiden und die Knusprigkeit zu erhalten.
- → Kann ich das Joghurt ersetzen?
Ja, pflanzliche Alternativen wie Kokos- oder Sojajoghurt eignen sich gut, besonders für vegane Varianten.
- → Welche Früchte passen am besten?
Bunte Beeren, Bananen und Kiwi harmonieren wunderbar, saisonale Früchte wie Mango oder Pfirsich sind tolle Varianten.
- → Wie süße ich das Dessert natürlich?
Ein kleiner Löffel Honig oder Ahornsirup ergänzt die natürlichen Fruchtaromen ohne zu überdecken.
- → Kann ich Nüsse hinzufügen?
Gehackte Mandeln oder Walnüsse verleihen zusätzlichen Biss und Aroma, alternativ lassen sie sich auch weglassen.