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Two glass jars of berry yogurt granola parfait layered with mixed berries and granola

Berry Yogurt Granola Parfait

Yogurt and mixed berries layered in pint jars and finished with a crisp layer of granola, with a make-ahead method that keeps the granola crunchy.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 parfaits
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups plain or vanilla yogurt regular or Greek-style
  • 2 to 4 teaspoons honey or maple syrup optional, for plain yogurt
  • 1 1/2 cups mixed berries blueberries, raspberries, blackberries, sliced strawberries, fresh or frozen
  • 1/2 cup granola

Method
 

  1. Rinse fresh berries and pat them completely dry with a clean towel; hull and slice any strawberries. Frozen berries can be used straight from the freezer.
  2. If sweetening plain yogurt, stir the honey or maple syrup into it.
  3. Set out two clean wide-mouth pint jars. Spoon about 6 tablespoons yogurt into the bottom of each jar, then add about 6 tablespoons berries.
  4. Repeat with the remaining yogurt and berries, so each jar has two layers of yogurt (3/4 cup in total) and two layers of berries (3/4 cup in total).
  5. To eat right away, top each jar with 1/4 cup granola and serve with a long spoon.
  6. To make ahead, screw on the lids without adding the granola and refrigerate. Pack the granola separately in a small container or bag, 1/4 cup per parfait, and add it just before eating.

Notes

Storage: parfaits layered without granola keep in the refrigerator for 2 to 3 days. Keep them cold; when carrying one away from home, use an insulated bag with an ice pack if it will be out of the refrigerator for more than 2 hours.
Frozen berries thaw in the jar within a few hours in the refrigerator and release juice that streaks into the yogurt, which suits a make-ahead parfait. For the neatest layers, use fresh, well-dried berries.
A pint jar leaves just enough headspace for the granola and a lid. For a smaller snack, halve the amounts per jar and use half-pint jars.
Variations: use a single kind of berry, swap in diced peaches or mango, or stir 1/4 teaspoon vanilla extract into plain yogurt. Non-dairy yogurt can be used the same way.