Yogurt Parfait

A simple yogurt parfait that’s a perfect way to start your morning.

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I love yogurt for breakfast or even for brunch. It’s high protein and easily topped with all your favorites. I’m a big fan of adding fruit to mine and perhaps some granola. This Lemon Pistachio Granola would be a great addition to this simple yogurt parfait. Consider this for when you’re hosting guests or a brunch. It’s easily made head of time so you don’t have to worry about prepping the day of the event. Guests can just grab one if they choose. Or consider it the perfect grab and go breakfast.

Ingredients

• Apricot Preserves – Use your favorite brand of apricot preserves
• Vanilla Yogurt – I love to use a thick Greek or Icelandic skyr. You can use plain or vanilla flavored.
• Coconut Flakes – Unsweetened and lightly toasted on the stovetop
• Pecans – Chopped into small pieces and toasted for best flavor
• Raspberries – You can sub in fresh strawberries if you don’t like the raspberries.

Recipe Tips

• Use your favorite plain or vanilla yogurt. I recommend something on the thick side like a Greek yogurt or Icelandic Skyr
• You can substitute strawberries instead of the raspberries
• Toasting the coconut and the pecans enhances the flavors of both. Toast them ahead of time for easy quick prep
• You can use sweetened coconut flakes and you can still toast them, just watch that they don’t burn
• You can also find already toasted coconut flakes at some supermarkets

Yogurt Parfait

Stillwood Kitchen

Easy to make yogurt parfait that's perfect for breakfast or brunch. You can make a bunch or just one serving.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Breakfast, brunch

Cuisine American

Servings 1

Calories 258 kcal

Ingredients

  

1x2x3x

• 1-2 tbsp Apricot Preserves Use more if you want it sweeter
• 1/2 cup Vanilla Yogurt you can also use plain yogurt
• 1 tbsp Coconut Flakes, unsweetened
• 1 tbsp Pecans, chopped into small pieces
• 3-4 Raspberries You can use strawberries instead

Instructions

 

• In a small skillet on medium low heat, toast the coconut flakes, stirring often, until slightly browned. Remove and set aside to cool.
• In the same skillet you used to toast the coconut flakes add the chopped pecans and toast them, stirring often so they don't burn. Remove and set aside to cool.
• To the bottom of a small jar or bowl, add 1-2 tbsp of the apricot preserves.
• Top the apricot preserves with the yogurt.
• Top with the fresh raspberries.
• Sprinkle the toasted coconut flakes and pecans over the top of the yogurt

Notes

For quick morning prep, toast the coconut flakes and pecans ahead of time and store them in individual jars until ready to use. Make sure to toast them on  medium low heat and keep and eye on them so they do not burn,

 

Nutrition

Serving: 1cupCalories: 258kcalCarbohydrates: 33gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 6mgSodium: 91mgPotassium: 361mgFiber: 2gSugar: 27gVitamin A: 101IUVitamin C: 5mgCalcium: 223mgIron: 1mg

Keyword breakfast, yogurt parfait

Tried this recipe?Let us know how it was!

Maria