Granola Nectarine Yogurt Parfait
Crunchy homemade granola, layered with Greek yogurt, and nectarines - This easy yogurt parfait makes a delicious and quick breakfast or dessert.
These summer days I'm all about yogurt, granola, and fresh fruits for breakfast, and yogurt parfait has quickly become one of my favorite summer treats.
It's a wonderful breakfast or dessert option when you don't feel like baking, or spending too much time in the kitchen.
This granola and nectarine yogurt parfait is a fancy version of my usual summer breakfast. Pretty layers of fruit, yogurt and granola come together to make a nutritious treat breakfast treat, that's pretty enough to be served as dessert for a fancy brunch party.
This easy parfait recipe is pretty simple and requires only 4 ingredients: homemade granola, organic Greek yogurt, nectarines (peaches are great too!) and passion fruits.
All you have to do is alternate the ingredients in a dessert glass. Then top with some fresh mint and coconut flakes if you like, and just dip your spoon in!
If you have never made homemade granola, I highly recommended it. The flavor of homemade granola is in no way comparable to its store-bought counterpart ( unless you look for the very expensive stuff).
For a vegan version, just swap regular yogurt with a dairy-free alternative, such as coconut yogurt or almond yogurt.
These absolutely mouthwatering Granola Nectarine Yogurt Parfait are sure to make an indulging summer feast in your mouth with none of the guilt!
More summer breakfast recipes to try:
Flourless Orange Cake with Yogurt and Honey Cream
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Ingredients
- 250 g Greek yogurt
- 100 g granola
- 2 nectarines, cubed + 1 sliced to decorate
- pulp of 2 passion fruits
- handful of fresh mint leaves, to serve (optional)
- handful of coconut flakes, to serve (optional)
Instructions
- Layer half the granola on the bottom of a dessert glass.
- Top with half the yogurt, half of the nectarines and passion fruit pulp.
- Fill the glass with another layer of granola, yogurt, nectarines and passion fruit pulp.
- Top with fresh mint leaves, sprinkle with coconut flakes.
- Repeat the process for the second serving, and serve.
Helpful Info for All Recipes
- I use extra-virgin olive oil in my recipes unless stated otherwise.
- For canned tomatoes, San Marzano are the best ones to look for.
- Whenever possible, go for bronze-cut pasta made in Italy. Gragnano pasta is my favorite.
- 160°C (320°F) with the oven fan on is the same as 180°C (350°F) without it.
- I test all my baking recipes in grams for accuracy, but US amounts are also provided.
- Nutrition info is an estimate from an online nutrition calculator, not a substitute for a professional nutritionist’s advice.
- Want more? Browse the Recipe Index or my cookbooks.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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