Save to Pinterest One morning, I was standing in my kitchen with a half-empty jar of cashew butter and a craving for something more interesting than plain yogurt. I grabbed a glass, started layering what I had on hand, and watched the colors stack up—creamy white, jewel-toned berries, golden granola. My partner wandered in, took one spoonful, and asked why I'd never made this before. That's when I realized this simple combination had become something I'd make again and again.
I made this for a friend who showed up at my door on a Saturday morning looking absolutely wiped out. She took a bite and said it was exactly what she needed—something nourishing that didn't require her to think too hard. We sat on the porch eating our parfaits, and she told me it was the first time all week she felt like breakfast was actually taking care of her instead of just filling time before lunch.
Ingredients
- Plain Greek yogurt (1 cup): The creamy, tangy backbone here—use full-fat if you can, it's worth it, and don't skip the straining step if you make your own.
- Cashew butter (2 tbsp): Look for the unsweetened kind so the sweetness comes from honey and fruit, not the spread itself.
- Mixed fresh berries (1 cup): Whatever looks bright at the market—blueberries bring tartness, raspberries add delicate texture, strawberries are your sweet anchor.
- Granola (1/2 cup): Buy it or make your own, but this is where the crunch lives, so don't skimp.
- Roasted cashews (1 tbsp, chopped): A final texture contrast and a nod to the butter underneath.
- Honey or maple syrup (1 tbsp, optional): A finishing drizzle if your berries need a sweetness nudge—taste as you go.
Instructions
- Blend the base:
- Spoon the Greek yogurt into a small bowl and add your cashew butter. Stir until it's smooth and creamy, no white streaks of plain yogurt hiding in the corners. This takes about a minute and sets the tone for everything that follows.
- Start the first layer:
- Grab two glasses or jars and divide the yogurt-cashew mixture between them, using a few spoonfuls to create a creamy base. Press it gently against the bottom so it holds its shape.
- Build your layers:
- Add a handful of fresh berries on top of the yogurt, then scatter a layer of granola over that. You're creating a pattern you'll repeat, so make it intentional but not precious.
- Keep stacking:
- Repeat the berries and granola layers until your glasses are full, ending with a few berries and a final sprinkle of granola on top so every spoonful has texture.
- The finishing touch:
- If you're using honey or maple syrup, drizzle it lightly over the top now. Scatter the chopped roasted cashews as your final garnish.
- Serve or chill:
- Eat it right away while the granola still has its crunch, or cover it and refrigerate for up to 4 hours if you want a colder, softer version.
Save to Pinterest There was a morning when my daughter helped me layer these parfaits, and she was so focused on making the berries perfectly even that she forgot she was supposed to be rushing to school. We ended up eating them slowly at the table instead, and she said this was the breakfast that tasted like we had time. Some dishes feed you, and some feed something else entirely.
Why Cashew Butter Changes Everything
Cashew butter is different from peanut butter in a way that matters here. It's milder, almost buttery (hence the name), and it doesn't dominate the yogurt—it whispers into it instead. When you mix it in, it creates this seamless creamy texture that feels luxurious without being heavy. I stopped buying the fancy yogurt parfaits at the café once I realized this simple addition was doing all the real work.
Building Flavor Layers
The magic of this parfait is that you're not just stacking ingredients randomly. The creamy yogurt needs the bright tartness of berries to keep it from feeling flat. The granola needs the soft layers to keep it from being just crunchy nothing. The cashew butter bridges everything, adding richness that ties the whole thing together. Think of it as building a flavor conversation where every ingredient gets a turn to speak.
Customizing Your Bowl
This recipe is a template, not a rulebook. I've made versions with almond butter when that's what was in the pantry, swapped in seasonal fruit without thinking twice, and added cacao nibs on mornings when I wanted chocolate to be part of breakfast. The structure stays the same, but the personality changes based on what you have and what you're craving.
- Swap cashew butter for almond or peanut butter if that's your preference, though cashew stays creamiest.
- Use whatever berries look good—frozen berries work too, just thaw them first so they don't water everything down.
- Add cacao nibs, chia seeds, or coconut flakes to the top for extra texture and interest.
Save to Pinterest This parfait started as a quick breakfast and became something I make when I want to feel like I'm actually taking care of myself. It's the kind of dish that reminds you that nourishing food doesn't have to be complicated—it just has to be intentional.
Common Recipe Questions
- → Can I use plant-based yogurt instead of Greek yogurt?
Yes, plant-based yogurts work well, especially for vegan or dairy-free preferences, maintaining the parfait's creamy texture.
- → What varieties of berries work best?
Mixed fresh berries like blueberries, raspberries, and strawberries add vibrant flavor and color, but seasonal fruits like peaches or cherries are great alternatives.
- → Is it possible to prepare this in advance?
Yes, assemble and refrigerate the parfait for up to 4 hours before serving to enjoy a chilled and fresh breakfast.
- → How can I add extra crunch to the parfait?
Add cacao nibs, chia seeds, or extra chopped roasted nuts for an enhanced crunchy texture.
- → Are there suitable alternatives to cashew butter?
Almond or peanut butter can be substituted to vary the nutty flavor while maintaining the creamy consistency.