Raspberry Granola Yogurt Parfait
Layers of thick yogurt, sweet raspberry puree, and crunchy granola built tall in a glass for a make-ahead breakfast.
Building a parfait is mostly about restraint: thin, even layers look better and eat better than one thick scoop of each ingredient dumped in at once. Pureeing the raspberries with a touch of honey keeps the fruit layer smooth and easy to spoon. Assemble it the night before and the granola will still have a little crunch left by morning.
Ingredients
Method
Tap a number to mark a step donePuree the raspberries with half the honey in a blender until smooth, then strain out the seeds if you prefer a smoother sauce.
Stir the remaining honey into the greek yogurt until evenly sweetened and smooth throughout the entire bowl of yogurt.
Spoon a layer of yogurt into the bottom of two tall glasses, smoothing the top with a spoon.
Add a layer of raspberry puree over the yogurt, followed by a layer of granola across the top.
Repeat the layers of yogurt, puree, and granola until the glasses are full, ending with a spoonful of puree on top.
Top with a few whole raspberries and serve right away, or refrigerate for up to 8 hours before serving.
Kitchen note
If making ahead, keep the granola layer toward the top of the glass rather than the bottom so it stays crisp instead of turning soggy.
