Save One Saturday morning, I woke up craving something sweet but still wholesome, and this parfait was born out of pure fridge improvisation. The cashew butter I'd been hoarding finally met its match in thick Greek yogurt, and the first spoonful felt like a revelation. I loved how the creaminess coated my mouth, then gave way to the pop of berries and the crunch of granola. It became my weekend ritual, the kind of breakfast that feels indulgent but fuels you for hours. Now I make it when I need something comforting without the guilt.
I started making these for my sister when she'd visit, and she'd always steal bites straight from the jar before I even finished assembling hers. We'd sit on the porch with our parfaits, the berries staining our spoons, and talk about nothing important. It became less about the food and more about the pause, the small ritual of layering something beautiful together. Those mornings taught me that breakfast doesn't have to be elaborate to feel special.
Ingredients
- Plain Greek Yogurt: The thick, tangy base that makes this parfait creamy and protein-rich. I always opt for full-fat because it clings to the cashew butter and doesn't get watery.
- Cashew Butter: Smooth, buttery, and just sweet enough to balance the yogurt's tang. Stir it well before using, especially if the oil has separated.
- Mixed Fresh Berries: Juicy bursts of color and natural sweetness. I love using whatever's in season, raspberries for tartness, blueberries for little pops of flavor.
- Granola: The crunchy contrast that keeps every spoonful interesting. Choose one with clusters for texture, and check the label if you're avoiding gluten.
- Chopped Roasted Cashews: A final sprinkle that echoes the cashew butter and adds a toasted, nutty finish.
- Honey or Maple Syrup: Optional drizzle for those who like a touch more sweetness. I skip it most days, but sometimes a ribbon of honey feels right.
Instructions
- Blend the Creamy Base:
- In a small bowl, whisk together the Greek yogurt and cashew butter until they're completely smooth and no streaks remain. This step is key, the cashew butter needs to melt into the yogurt so every bite is evenly rich.
- Start Layering:
- Spoon a few tablespoons of the yogurt mixture into the bottom of two glasses or jars. Press it down gently so it spreads evenly and creates a sturdy foundation for the layers above.
- Add the Fruit and Crunch:
- Scatter a handful of fresh berries over the yogurt, then sprinkle a layer of granola on top. The berries will start to bleed a little into the yogurt, and that's part of the beauty.
- Repeat and Build:
- Keep alternating yogurt, berries, and granola until you've used everything up. I like to finish with a crown of berries and a generous sprinkle of granola so it looks as good as it tastes.
- Garnish and Serve:
- Drizzle with honey or maple syrup if you're in the mood, then scatter the chopped roasted cashews over the top. Serve right away, or cover and chill for up to four hours if you want it cold and set.
Save The first time I brought these to a brunch, my friend looked at the layers through the glass and said it was too pretty to eat. Then she demolished hers in three minutes flat. We laughed, and I realized that's what I love most about this parfait, it looks like you tried, but it comes together so fast you barely have to think. It's the kind of recipe that makes you look good without the fuss.
Swapping Ingredients
If cashew butter isn't your thing, almond or peanut butter work just as well, though they'll bring a slightly different flavor. I've also used sunflower seed butter when cooking for someone with nut allergies, and it was just as creamy. Don't be afraid to use what you have on hand.
Seasonal Fruit Ideas
In the summer, I swap the berries for sliced peaches or cherries, and in the fall, diced apples with a sprinkle of cinnamon feel right. Frozen berries work too, just thaw them first and drain any excess juice so your layers don't get soupy. The fruit is flexible, so follow what's ripe and what you're craving.
Extra Touches
Sometimes I toss in a few cacao nibs for a hint of chocolate bitterness, or stir a spoonful of chia seeds into the yogurt for extra fiber. A pinch of flaky sea salt on top can make the sweetness pop in surprising ways.
- Use plant-based yogurt and maple syrup to make this vegan without losing the creamy texture.
- Prep the yogurt-cashew mixture the night before and store it in the fridge so morning assembly is even faster.
- Layer in a mason jar with a lid if you're taking this to work or on a hike.
Save This parfait has become my go-to when I want to feel nourished without overthinking it. It's proof that something simple, layered with care, can be exactly what you need.
Recipe Questions & Answers
- → Can I substitute cashew butter with other nut butters?
Yes, almond or peanut butter can be used as alternatives for a different flavor while maintaining creaminess.
- → Is it possible to make this parfait vegan?
Absolutely, using plant-based yogurt and replacing honey with maple syrup makes this parfait vegan-friendly.
- → How can I keep the granola crunchy?
Add granola just before serving to maintain its crisp texture without sogginess.
- → What fruits work well besides berries?
Seasonal fruits like peaches, cherries, or sliced bananas can be great alternatives or additions.
- → Can this parfait be prepared ahead of time?
Yes, assemble and refrigerate for up to 4 hours, but add granola just before serving for best texture.