Greek Yogurt Parfait with Honey and Nuts

Name: Greek Yogurt Parfait with Honey and Nuts
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 2 cup plain full-fat Greek yogurt strained, thick — Fage, Chobani, or Stonyfield work well; 3 tbsp wildflower; raw honey plus more to drizzle on top; 0.25 cup raw walnuts roughly chopped; 0.25 cup raw almonds roughly chopped or slivered; slivered almonds; 1 cup fresh strawberries hulled and sliced; 0.5 cup fresh blueberries rinsed and patted dry; 2 tbsp granola plain; lightly sweetened, for extra crunch; 1 tsp pure vanilla extract; 0.25 tsp ground cinnamon for dusting on top; 1 tbsp fresh mint leaves torn, for garnish

Breakfast

Mediterranean10 min2 servingsEasy

About this recipe

A simple, nourishing parfait layered with thick and creamy Greek yogurt, golden wildflower honey, crunchy toasted nuts, and fresh seasonal fruit. This Mediterranean-inspired no-cook breakfast or snack comes together in minutes and checks every box: heart-healthy fats, high protein, natural sweetness, and satisfying texture. It's endlessly customizable and beloved by kids and adults alike.

Instructions

1
Toast the nuts (optional but recommended): Place the chopped walnuts and almonds in a dry skillet over ^[medium heat]. Stir frequently for 3–4 minutes until fragrant and lightly golden. Remove from heat and let cool for a few minutes. Toasting deepens their flavor and adds extra crunch.
2
Prepare the yogurt base: Spoon the Greek yogurt into a mixing bowl. If using vanilla extract, stir it in now. Give it a quick stir to make it smooth and spreadable.
3
Build the first layer: Divide half of the Greek yogurt evenly between two glass (Large), bell jar, or mixing bowl. Drizzle about 1 teaspoon of honey over each portion.
4
Add the fruit and nuts: Layer half of the strawberries and blueberries over the Greek yogurt, then scatter half of the toasted walnuts and almonds on top. Add a tablespoon of granola here if using.
5
Add the second layer: Spoon the remaining Greek yogurt over the fruit and nut layer, smoothing it gently. Top with the rest of the berries, nuts, and granola.
6
Finish and serve: Drizzle the remaining honey generously over the top of each parfait. Dust lightly with cinnamon if desired, and garnish with fresh mint. Serve immediately for the best texture.

Greek Yogurt Parfait with Honey and Nuts

Breakfast

Mediterranean10 min2 servingsEasy

About this recipe

Instructions

1
Toast the nuts (optional but recommended): Place the chopped walnuts and almonds in a dry skillet over ^[medium heat]. Stir frequently for 3–4 minutes until fragrant and lightly golden. Remove from heat and let cool for a few minutes. Toasting deepens their flavor and adds extra crunch.
2
Prepare the yogurt base: Spoon the Greek yogurt into a mixing bowl. If using vanilla extract, stir it in now. Give it a quick stir to make it smooth and spreadable.
3
Build the first layer: Divide half of the Greek yogurt evenly between two glass (Large), bell jar, or mixing bowl. Drizzle about 1 teaspoon of honey over each portion.
4
Add the fruit and nuts: Layer half of the strawberries and blueberries over the Greek yogurt, then scatter half of the toasted walnuts and almonds on top. Add a tablespoon of granola here if using.
5
Add the second layer: Spoon the remaining Greek yogurt over the fruit and nut layer, smoothing it gently. Top with the rest of the berries, nuts, and granola.
6
Finish and serve: Drizzle the remaining honey generously over the top of each parfait. Dust lightly with cinnamon if desired, and garnish with fresh mint. Serve immediately for the best texture.