Save I used to grab breakfast on the go until one morning I opened my fridge and found half a tub of Greek yogurt, a jar of cashew butter, and some berries about to turn. Instead of tossing them, I layered everything into a glass and took my first bite standing at the counter. The creamy tang of yogurt swirled with nutty richness stopped me mid-step. I sat down, finished every spoonful, and never skipped breakfast the same way again.
The first time I made this for my sister, she was skeptical about cashew butter in yogurt. She took one cautious bite, then another, and by the third layer she was scraping the glass clean. We sat on the back porch in the morning sun, and she admitted shed been eating the same boring oatmeal for years. Now she texts me photos of her own parfait experiments every weekend.
Ingredients
- Plain Greek yogurt: The thick, tangy base that holds everything together and packs in protein without any fuss.
- Cashew butter: Creamy and mildly sweet, it melts into the yogurt and adds a luxurious richness you cant get from plain nuts.
- Mixed fresh berries: Juicy pops of color and tartness that brighten every bite and keep things from feeling too heavy.
- Granola: The crunch factor that makes layering worth it, plus it soaks up just enough yogurt to stay interesting.
- Chopped roasted cashews: A final sprinkle for extra texture and a toasty, nutty finish.
- Honey or maple syrup: Optional, but a drizzle adds a gentle sweetness that ties the flavors together if your berries are tart.
Instructions
- Blend the Base:
- Stir the Greek yogurt and cashew butter together in a small bowl until the mixture is smooth and no streaks remain. The cashew butter should disappear into the yogurt, creating a pale, creamy swirl.
- Start Layering:
- Spoon a few generous dollops of the yogurt mixture into the bottom of two glasses or jars. Press gently with the back of your spoon to create an even base.
- Add the Berries:
- Drop in a handful of fresh berries, letting them tumble naturally for a rustic look. The berries will start to release a little juice, which is exactly what you want.
- Sprinkle the Granola:
- Add a layer of granola over the berries, letting some pieces fall to the sides of the glass for visual appeal. Dont press down or it will lose its crunch.
- Repeat and Finish:
- Keep layering yogurt, berries, and granola until your glasses are full, ending with a final flourish of berries and a light sprinkle of granola on top. Scatter chopped cashews over everything and drizzle with honey or maple syrup if you like.
- Serve or Chill:
- Eat right away for maximum crunch, or cover and refrigerate for up to four hours if you want a cool, make-ahead breakfast. The granola will soften slightly, but the flavor deepens.
Save One Sunday morning, I made a double batch and brought it to a brunch potluck. My friend who swore she hated yogurt went back for seconds, then asked for the recipe on a napkin. Watching her enjoy something I threw together so casually reminded me that the best food doesnt need complicated steps, just good ingredients and a little care.
Customizing Your Parfait
Swap the cashew butter for almond or peanut butter if thats what you have on hand. Try sliced peaches in summer or pomegranate seeds in winter for a seasonal twist. If you want extra richness, fold a spoonful of coconut cream into the yogurt before layering. A pinch of cinnamon or cardamom stirred into the yogurt base can add warmth without overpowering the fruit.
Making It Ahead
I started prepping these in mason jars on Sunday nights and grabbing them on my way out the door all week. The yogurt stays thick and the berries soften slightly, releasing their juices into the layers. Just keep the granola separate in a small container and sprinkle it on right before eating, or accept that it will turn a little chewy, which honestly isnt bad either.
Ingredient Swaps and Add-Ins
Plant-based yogurt works beautifully if youre avoiding dairy, though it tends to be a bit thinner so you might want to add an extra tablespoon of cashew butter for body. Chia seeds or cacao nibs scattered between layers add crunch and a subtle bitterness that balances the sweetness. If youre feeling fancy, a few edible flowers on top turn this into something you could serve at a bridal shower.
- Use any nut or seed butter you prefer, even tahini for a savory-sweet twist.
- Swap honey for agave or date syrup to keep it vegan.
- Add a handful of shredded coconut or hemp hearts for extra texture and nutrition.
Save This parfait has become my answer to mornings when I need something nourishing but dont want to think too hard. Its forgiving, adaptable, and always feels like a treat even when its made from pantry staples.
Recipe Help
- → Can I make this parfait vegan?
Yes, substitute plant-based yogurt and use maple syrup instead of honey to keep it vegan-friendly.
- → What alternatives are there for cashew butter?
Almond or peanut butter can be swapped in for cashew butter, maintaining a nutty flavor and creamy texture.
- → How can I add more crunch to the parfait?
Incorporate cacao nibs or chia seeds along with granola for extra texture and nutrition.
- → Is this dish gluten-free?
Use gluten-free granola options to ensure the parfait is suitable for gluten-free diets.
- → Can seasonal fruits be used instead of berries?
Yes, peaches, cherries, or other seasonal fruits can be substituted to vary flavors.