Easy Maple Granola Parfaits (Healthy & Make-Ahead)

This parfait is a magical dish, managing to feel both indulgent and perfectly wholesome in the same bite. It’s a beautiful composition of creamy yogurt, crunchy homemade granola, and fresh fruit, all tied together with the deep, natural sweetness of maple syrup.

The name “parfait” is French for “perfect,” a title this layered creation lives up to. This version highlights the caramel-like notes of pure maple syrup, which pairs beautifully with the nutty crunch of granola and the cool tang of Greek yogurt.

It’s a versatile recipe that works for a nourishing breakfast, a midday snack, or even a light and healthy dessert.

Why You’ll Love It

• Perfect for Meal Prep: Prepare the granola in a large batch for quick, grab-and-go breakfasts all week long.
• Beautifully Layered: Serving in a clear glass shows off the distinct, colorful layers, making it as appealing to the eyes as it is to the palate.
• Texturally Perfect: Every spoonful offers a satisfying balance of creamy yogurt, crunchy nuts, chewy oats, and soft fruit.
• Endlessly Customizable: Easily adapt the recipe with seasonal fruits, different nuts, or your favorite type of yogurt.

Ingredients

Ingredient	US Measurement	Metric Measurement
For the Maple Granola
Old-Fashioned Rolled Oats	2 cups	180 g
Chopped Nuts (almonds, pecans, or walnuts)	1 cup	110 g
Unsweetened Shredded Coconut	½ cup	40 g
Pure Maple Syrup	½ cup	120 ml
Coconut Oil or Unsalted Butter, melted	¼ cup	60 ml
Ground Cinnamon	1 tsp	2.6 g
Salt	Pinch	¼ tsp (1.5 g)
For Assembly
Greek Yogurt (plain or vanilla)	2 cups	454 g
Fresh Berries (mixed)	2 cups	approx. 300 g
Pure Maple Syrup, for drizzling	1-2 tbsp (optional)	15-30 ml

Ingredient Notes

• Oats: Use old-fashioned rolled oats. Their thick, hearty texture holds up well during baking and provides a satisfying chew that you won’t get from quick-cook oats.
• Maple Syrup: For the best flavor, use Grade A pure maple syrup. Its rich, deep taste is a key component and can’t be replicated by pancake syrups.
• Greek Yogurt: Greek yogurt’s thick consistency is ideal for creating distinct, stable layers in a parfait. For a vegan option, a thick coconut or almond-based yogurt is an excellent substitute.
• Nuts: Pecans, walnuts, or almonds all work beautifully. For the best flavor, toast them lightly on a dry pan for 3-5 minutes before chopping and adding them to the granola mix.

Equipment Needed

• Baking Sheet: A large, rimmed baking sheet is needed to toast the granola to an even, golden-brown.
• Mixing Bowls: To thoroughly combine the granola ingredients before baking.
• Parfait Glasses or Jars: Clear glass vessels are essential for showcasing the beautiful, distinct layers of the parfait. Mason jars are perfect for portable meal prep.

Step-by-Step Instructions

1. Preheat and Prepare: Set your oven to 325°F (163°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Mix the Granola: In a large bowl, combine the rolled oats, chopped nuts, shredded coconut, cinnamon, and salt. Pour the ½ cup of maple syrup and melted coconut oil over the top. Stir until all the dry ingredients are evenly coated and glistening.
3. Bake the Granola: Spread the granola mixture in a single, even layer on the prepared baking sheet. Bake for 20–25 minutes, stirring halfway through to ensure even browning. The granola is done when it is golden brown and your kitchen is filled with a warm, toasty aroma.
4. Cool Completely: Remove the granola from the oven and let it cool completely on the baking sheet on a wire rack. It will become perfectly crisp and crunchy as it cools. Do not store it while it’s still warm.
5. Assemble the Parfaits: Spoon a layer of Greek yogurt into the bottom of a glass or jar. Top with a layer of the cooled granola, followed by a layer of fresh berries.
6. Repeat and Garnish: Repeat the layers until the glass is full, typically ending with a final layer of fruit and a sprinkle of granola. For extra flair, finish with a light drizzle of maple syrup.

Variations & Swaps

• Protein Boost: Whisk a scoop of your favorite vanilla or unflavored protein powder into the Greek yogurt before layering.
• Seasonal Spins: Use sliced peaches and nectarines in the summer, cinnamon-spiced apples in the fall, or pomegranate seeds and citrus in the winter.
• Add Seeds: Mix 2-3 tablespoons of chia seeds, flaxseeds, or pumpkin seeds into the granola mix before baking for extra nutrition and crunch.
• Dessert Version: For a more indulgent treat, swap one of the yogurt layers for a layer of whipped cream, mascarpone cheese, or lemon curd.

Make-Ahead, Storage & Reheating

• Granola: The granola can be made far in advance. Store it in a large, airtight container at room temperature, where it will stay fresh and crunchy for up to 2 weeks.
• Assembled Parfaits: You can assemble parfaits in jars with lids and store them in the refrigerator for up to 3 days.
• Pro Tip for Crunch: To ensure the granola stays perfectly crunchy in a make-ahead parfait, store it separately and add it just before serving. Alternatively, pack your jars with the granola as the very top layer.

Serving Suggestions And Pairings

Serve these parfaits chilled in clear glasses to showcase their appealing layers. For a weekend brunch, create a “parfait bar” by setting out bowls of the granola, yogurt, various fresh fruits, and nuts, allowing guests to build their own creations.

These parfaits are a complete breakfast on their own, but they also pair beautifully with a hot cappuccino or latte. For a brunch cocktail, a bright, citrusy mimosa offers a lovely contrast to the creamy, sweet flavors of the parfait.

Troubleshooting & Common Mistakes

• Soggy Granola: This happens when the granola is stored before it has cooled completely, or when parfaits are assembled too far in advance. Let the granola cool 100% and assemble just before eating for maximum crunch.
• Burnt Granola: The sugars in maple syrup can cause granola to brown quickly. Keep a close eye on it during the last 5-10 minutes of baking.
• Runny Parfait: Using regular yogurt instead of thick, strained Greek yogurt can result in less distinct, more watery layers.

Maple Granola Parfaits: FAQs

How do I keep my granola crunchy in a make-ahead parfait?

The best way is to pack the granola in a separate small container. If you must layer it in the jar, make it the very top layer, sealed away from the moisture of the yogurt and fruit below.

Can I make this recipe vegan?

Yes. Simply use a thick, plant-based yogurt (like coconut or almond) and ensure you use coconut oil or a vegan butter substitute in the granola.

Is this recipe gluten-free?

It can be. To make it gluten-free, you must use certified gluten-free rolled oats, as standard oats are often cross-contaminated with wheat.

Can I make the granola with less sugar?

You can reduce the maple syrup slightly, but keep in mind that it not only adds flavor but also helps create the crunchy clusters and promotes browning. Reducing it too much will result in a drier, less clustered granola.

Recipe Card

Nutrition

• Calories: ~320 kcal
• Fat: 15 g
• Carbohydrates: 40 g
• Protein: 12 g
• Fiber: 5 g

Disclaimer: Nutritional information is an estimate and may vary. Contains nuts and dairy (unless substitutes are used).

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