Honeyed Greek Yogurt Parfait with Berries and Coconut

Why You’ll Love This Recipe

• Balanced layers: creamy tangy Greek yogurt, crisp honeyed granola, juicy berries, and fragrant toasted coconut.
• Meal-prep friendly: make the granola and coconut ahead for fast weekday breakfasts.
• Flexible and seasonal: swap in any berries or stone fruit you love.
• Just-sweet-enough: a final drizzle of maple or wildflower honey ties everything together.

Grocery List

• Produce: 3 cups mixed berries (strawberries, blueberries, raspberries), 2 ripe peaches or nectarines, 1 lemon (for zest), fresh mint (optional)
• Dairy: 3 cups plain Greek yogurt (2% or whole)
• Pantry: Old-fashioned rolled oats, nuts/seeds (almonds, pecans, pepitas), honey, maple syrup (optional), coconut or light olive oil, unsweetened coconut flakes, vanilla extract, ground cinnamon, fine sea salt

Full Ingredients

Honeyed Granola (makes about 4 cups; you’ll use roughly 1 1/3 cups for 4 parfaits)

• 3 cups (270 g) old-fashioned rolled oats
• 3/4 cup (90 g) chopped nuts/seeds (such as sliced almonds, chopped pecans, and pepitas)
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1/4 cup (85 g) honey
• 1/4 cup (60 ml) coconut oil or light olive oil
• 1 tsp vanilla extract

Toasted Coconut

• 1/4 cup (20 g) unsweetened coconut flakes (wide flakes or shredded)

Parfait Assembly (4 servings)

• 3 cups (720 g) plain Greek yogurt (2% or whole)
• 1/2 tsp vanilla extract
• 1 tsp finely grated lemon zest
• 1 tbsp pure maple syrup or honey (to lightly sweeten the yogurt)
• 3 cups mixed berries (hulled and sliced strawberries, blueberries, raspberries)
• 2 medium peaches or nectarines, pitted and thinly sliced
• 1 1/3 cups honeyed granola (about 1/3 cup per serving)
• Toasted coconut (from above)
• 4 tsp maple syrup or wildflower honey, for finishing (1 tsp per parfait)
• Fresh mint leaves, for garnish (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep pans

Preheat the oven to 325°F (165°C). Line two rimmed sheet pans with parchment paper for easy cleanup—one for the granola and one for the coconut.

Step 2: Mix the granola base

In a large bowl, combine the oats, chopped nuts/seeds, cinnamon, and salt. In a small bowl, whisk together the honey, oil, and vanilla until smooth. Pour the honey mixture over the oat mixture and stir until every flake is lightly coated and glossy.

Step 3: Bake the honeyed granola

Spread the granola onto one prepared sheet pan in an even layer, lightly pressing it to encourage clusters. Bake for 12 minutes; stir and rotate the pan. Bake 8–12 minutes more, until the granola is golden and fragrant. Remove from the oven and let it cool on the pan for 10–15 minutes without stirring—this sets crunchy clusters. Break into pieces as desired.

Step 4: Toast the coconut

Spread the coconut on the second sheet pan. Toast in the 325°F (165°C) oven for 3–5 minutes, stirring once, until lightly golden at the edges. Watch closely—it browns quickly. Cool completely.

Step 5: Prep the fruit

Rinse and pat dry the berries. Hull and slice strawberries if using. Pit and thinly slice peaches or nectarines. If your fruit is underripe, toss with 1 tsp honey or maple and let sit 5 minutes to lightly macerate.

Step 6: Whisk the yogurt

In a medium bowl, whisk Greek yogurt with 1/2 tsp vanilla, lemon zest, and 1 tbsp maple syrup or honey. Add a tiny pinch of salt to sharpen the flavor (optional). Keep chilled until assembly.

Step 7: Assemble and finish

Divide the components evenly among 4 glasses or jars: layer yogurt, granola (about 1/3 cup per serving), and fruit (about 3/4 cup berries/stone fruit per serving) in two layers. Top with toasted coconut (about 1 tbsp per serving) and finish each parfait with a 1 tsp drizzle of maple or wildflower honey. Add a mint sprig if you like. Serve immediately for maximum crunch.

Pro Tips

• For big granola clusters, press the oat mixture firmly into the pan and avoid stirring after the final bake until it cools.
• Dry your fruit well after rinsing so excess moisture doesn’t soften the granola.
• Layer right before serving. If packing to-go, keep the granola and coconut separate and add just before eating.
• Lemon zest in the yogurt brightens the flavor and balances the honey’s sweetness.
• Use clear glasses or jars to show off the colorful layers—it makes a simple breakfast feel special.

Variations

• Vanilla-Cherry Almond: Use cherries and sliced almonds; add 1/4 tsp almond extract to the yogurt.
• Tropical Twist: Swap berries/stone fruit for mango, pineapple, and kiwi; add a pinch of lime zest and use toasted coconut generously.
• Vegan/Dairy-Free: Use a thick coconut or almond yogurt and maple syrup instead of honey throughout.

Storage & Make-Ahead

Granola keeps in an airtight jar at room temperature for up to 2 weeks. Toasted coconut keeps for 1–2 weeks in a sealed container at room temperature. The yogurt mixture can be made 2 days ahead and refrigerated. Prep fruit the day you serve for best texture. If assembling ahead (up to 12 hours), layer yogurt and fruit in jars, keep granola and coconut in a separate container, and add them and the final drizzle of honey right before serving to maintain crunch.

Nutrition (per serving)

Approx. 460 calories; 17 g fat; 55 g carbohydrates; 7 g fiber; 29 g sugars; 16 g protein; 120 mg sodium. Nutrition will vary based on yogurt fat level, fruit choice, and drizzle amount.