The Pantry
American

Yogurt parfait

A creamy, layered yogurt parfait for 2 tall glasses, with toasted oats, honey, vanilla, fresh berries, and a little cinnamon for crunch and balance. Toasting the oats in a skillet turns them into a quick, nutty crumble so the layers stay crisp longer instead of dissolving into the yogurt.

Prep 15 minCook 8 minRest 5 minAdjust servings ↓
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Yogurt parfait
~430 calper person · ~860 total
~$6.33meal total · ~$3.17 per person

Estimated calories and US ingredient costs.

This recipe scales well for 4 or 6 servings by doubling or tripling the ingredients, but keep the same skillet and toasting time range so the oats brown evenly. For a larger batch, toast the oats in a wide sheet pan at 350 F for 8 to 10 minutes instead of crowding a small pan, then cool completely before layering. The nutrition values are approximate and will vary with the yogurt's fat percentage and the exact amount of honey that clings to the oat crumble.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

10 left
Step 1

Mix the yogurt base

~3 min

Mix the yogurt base.

In a medium bowl, stir together the 2 cups plain Greek yogurt, 1 teaspoon vanilla extract, and 1 tablespoon honey until smooth and evenly blended.

Keep the mixture thick enough to spoon cleanly into glasses.

Ingredients
  • 2 cupsPlain Greek yogurt
  • 1Tablespoon honey
  • 1Teaspoon vanilla extract
Step 2

Toast the oat crumble

~5 min

Toast the oat crumble.

Set a small skillet over medium heat and add the 1 cup rolled oats, 1 tablespoon sliced almonds, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon fine salt.

Cook for 4 to 5 minutes, stirring often, until the oats smell nutty and the almonds are lightly browned.

Lower the heat if the nuts darken too quickly; the goal is dry toastiness, not deep color.

Ingredients
  • 1 cupRolled oats
  • 1Tablespoon sliced almonds
  • 1/4Teaspoon ground cinnamon
  • 1/8Teaspoon fine salt
Step 3

Glaze the crunch

~5 min cook

Glaze the crunch.

Add the 1 tablespoon maple syrup to the skillet and stir for 30 to 60 seconds until the oats look lightly glossy and clump in small clusters.

Spread the mixture onto a plate in a thin layer and let it cool for 5 minutes so it stays crunchy when layered.

Ingredients
  • 1Tablespoon maple syrup
Step 4

Check yogurt

After ~5 min

Check Yogurt parfait and continue when ready.

Step 5

Prep the fruit

~3 min

Prep the fruit.

While the oat mixture cools, slice the 1 cup strawberries and leave the 1/2 cup blueberries whole.

If the berries are very juicy, blot them lightly with a paper towel so the parfait does not turn watery at the bottom.

Ingredients
  • 1/2 cupBlueberries
Step 6

Build the first layers

~2 min

Build the first layers.

Spoon half of the yogurt into 2 serving glasses or jars.

Top each with half of the strawberries and blueberries, then add half of the cooled oat crumble.

Press the fruit gently into the yogurt so the layers stay visible instead of sliding around.

Ingredients
  • Half of 2 cupsPlain Greek yogurt
  • 1/2 cup total for recipeBlueberries
Step 7

Repeat and finish

~2 min

Repeat and finish.

Divide the remaining yogurt between the glasses, then add the remaining fruit and oat crumble on top.

Finish with any loose almond clusters from the plate.

For the cleanest presentation, keep the top layer slightly domed rather than packing it flat.

Step 8

Chill briefly and serve

~5 min cook

Chill briefly

Rest the assembled parfaits in the refrigerator for 5 minutes so the layers settle and the yogurt firms slightly around the fruit

Step 9

If making ahead, keep the oat crumble separate and add…

After ~5 min

If making ahead, keep the oat crumble separate and add it just before serving to preserve crunch.

Step 10

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Yogurt parfait: serve.

Yogurt parfait: Serve cold with a long spoon.

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Ingredients

For 2 people

  • 2 cups plain Greek yogurt
  • 1 cup rolled oats
  • 1 tablespoon honey
  • 1 tablespoon maple syrup
  • 1 tablespoon sliced almonds
  • 1 cup strawberries, hulled and sliced
  • 1/2 cup blueberries
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine salt

Method

  1. Mix the yogurt baseIn a medium bowl, stir together the 2 cups plain Greek yogurt, 1 teaspoon vanilla extract, and 1 tablespoon honey until smooth and evenly blended. Keep the mixture thick enough to spoon cleanly into glasses.
  2. Toast the oat crumbleSet a small skillet over medium heat and add the 1 cup rolled oats, 1 tablespoon sliced almonds, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon fine salt. Cook for 4 to 5 minutes, stirring often, until the oats smell nutty and the almonds are lightly browned. Lower the heat if the nuts darken too quickly; the goal is dry toastiness, not deep color.
  3. Glaze the crunchAdd the 1 tablespoon maple syrup to the skillet and stir for 30 to 60 seconds until the oats look lightly glossy and clump in small clusters. Spread the mixture onto a plate in a thin layer and let it cool for 5 minutes so it stays crunchy when layered.
  4. Prep the fruitWhile the oat mixture cools, slice the 1 cup strawberries and leave the 1/2 cup blueberries whole. If the berries are very juicy, blot them lightly with a paper towel so the parfait does not turn watery at the bottom.
  5. Build the first layersSpoon half of the yogurt into 2 serving glasses or jars. Top each with half of the strawberries and blueberries, then add half of the cooled oat crumble. Press the fruit gently into the yogurt so the layers stay visible instead of sliding around.
  6. Repeat and finishDivide the remaining yogurt between the glasses, then add the remaining fruit and oat crumble on top. Finish with any loose almond clusters from the plate. For the cleanest presentation, keep the top layer slightly domed rather than packing it flat.
  7. Chill briefly and serveRest the assembled parfaits in the refrigerator for 5 minutes so the layers settle and the yogurt firms slightly around the fruit. Serve cold with a long spoon. If making ahead, keep the oat crumble separate and add it just before serving to preserve crunch.

Before you cook

What to get ready

Mixing bowls, covered containers and the recipe's blender or saucepan only where specified.

Cool the toasted oat crumble fully before layering it with yogurt.

If something needs adjusting

Crunchy topping softens

Store the crumble separately and add just before eating.

Toppings lose their texture overnight

Keep nuts, crisp toppings and delicate fresh fruit separate until serving instead of mixing the entire batch in advance.

Store for later

Keep prepared food refrigerated at 40°F or below. Portion with clean utensils and use an insulated bag with ice packs when taking it away from home.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use extra berries in overnight oats or freeze them for later.

Next use for your ingredients: Overnight oats →

Calculate this meal with your own prices →

How to Cool and Store Leftovers →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For a more dessert-like parfait, use very cold full-fat Greek yogurt and a few extra berries, but keep the oat mixture fully cooled before layering. Warm crumble will soften the yogurt and collapse the strata. If your fruit is tart, add a little more honey to the yogurt rather than pouring extra syrup on top.

Make it work for you

Swap the strawberries and blueberries for diced peaches, raspberries, or sliced banana, but avoid very wet fruit unless you drain it first. If you need a nut-free version, leave out the almonds and replace them with an extra 2 tablespoons of oats; the texture will be less rich but still crunchy.

Use more of your rolled oats and maple syrup in baked oatmeal.

Can I make this yogurt parfait the night before?

Yes, but assemble it in a container with the oat topping stored separately, then add the crunch right before eating. If the oats sit in the yogurt overnight, they soften and the layers lose their texture. The fruit can be prepped ahead and chilled, but keep the finished parfait refrigerated at 40 F or below.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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