Yogurt Parfaits with Berry Jam & Granola


Preparation info

  • Difficulty


  • Serves


Appears in

The Art of Preserving

The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

A bowl of plain yogurt is made extra special with a swirl of berry jam and a sprinkle of homemade granola. You can tailor the granola recipe to your liking, such as substituting sunflower seeds or chopped pecans for the almonds and dried cranberries for the cherries.


For the Granola

  • 2 cups (6 oz/185 g) old-fashioned rolled oats
  • cup ( oz/45 g) slivered blanched almonds
  • cup ( oz/45 g) shredded coconut
  • 1 Tbsp firmly packed light brown sugar
  • ¼ tsp salt
  • ¼ cup (3 oz/90 g) honey
  • 2 Tbsp canola oil
  • cup ( oz/45 g) dried pitted cherries or raisins
  • 2 cups (1 lb/500 g) Greek-style plain yogurt
  • ½ cup (5 oz/155 g) Mixed Berry Jam or other berry jam
  • Berries for garnish


To make the granola, preheat the oven to 300°F (150°C). Line a rimmed baking sheet with parchment (baking) paper.

In a large bowl, combine the oats, almonds, coconut, brown sugar, and salt. In a small saucepan over low heat, combine the honey and oil and heat, stirring, until hot. Drizzle the honey mixture over the oat mixture and stir to coat evenly. Spread the mixture on the prepared sheet, leaving small clumps of oats.

Bake, stirring occasionally, until the granola is golden brown, about 30 minutes. Let the granola cool completely on the pan on a wire rack. Stir in the dried cherries.

To assemble the parfaits, place ¼ cup (2 oz/60 g) yogurt in the bottom of each of 4 glasses or bowls. Spread 2 Tbsp of the jam gently over the yogurt and then sprinkle with granola to taste. (Store leftover granola in an airtight container at room temperature for up to 1 week.) Top with the remaining yogurt, garnish with berries and serve at once.