Berry Yogurt Parfait Jars with Homemade Granola
Layers of creamy Greek yogurt, sweet berries and a crunchy nut-free oat granola in little jars. A pretty, protein-rich snack or breakfast you can make the night before.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the granola
Heat the oven to 170 °C (340 °F). Mix the oats, seeds, mashed banana, melted butter and cinnamon, then spread the mixture in a thin, even layer on a lined 23x33 cm (9x13 in) baking tray.
- 100 g rolled oats
- 2 tbsp sunflower or pumpkin seeds
- 2 tbsp mashed banana
- 1 tbsp melted butter
- ½ tsp ground cinnamon
✅ Done when: mixture is spread in an even, thin layer
Bake the granola
Bake for 12–15 minutes, stirring once, until golden; it will crisp up fully as it cools. For children's portions, once cool, break it up and check there are no large oat-and-seed clusters before serving.
- all of it granola mixture from step 1
✅ Done when: golden and crisp at the edges
Prepare the fruit
Hull and halve the strawberries; leave the blueberries and raspberries whole.
- 0 g (prepping for step 4) mixed berries
✅ Done when: strawberries halved, all berries ready to layer
Layer the jars
Divide the yogurt and berries evenly between 4 small jars or lunchbox pots. In each jar, layer half the yogurt, then berries, then the rest of the yogurt, finishing with berries on top.
- 500 g Greek yogurt
- 250 g mixed berries
✅ Done when: all yogurt and berries used, jars evenly layered
Pack the crunch separately
Put the granola in a separate small pot or bag so it stays crunchy, and sprinkle it on just before eating. Keep the jars cold with an ice pack.
- all of it granola from step 2
Make the granola
Heat the oven to 170 °C (340 °F). Mix the oats, seeds, mashed banana, melted butter and cinnamon, then spread the mixture in a thin, even layer on a lined 23x33 cm (9x13 in) baking tray.
- 100 g rolled oats
- 2 tbsp sunflower or pumpkin seeds
- 2 tbsp mashed banana
- 1 tbsp melted butter
- ½ tsp ground cinnamon
✅ Done when: mixture is spread in an even, thin layer
Bake the granola
Bake for 12–15 minutes, stirring once, until golden; it will crisp up fully as it cools. For children's portions, once cool, break it up and check there are no large oat-and-seed clusters before serving.
- all of it granola mixture from step 1
✅ Done when: golden and crisp at the edges
Prepare the fruit
Hull and halve the strawberries; leave the blueberries and raspberries whole.
- 0 g (prepping for step 4) mixed berries
✅ Done when: strawberries halved, all berries ready to layer
Layer the jars
Divide the yogurt and berries evenly between 4 small jars or lunchbox pots. In each jar, layer half the yogurt, then berries, then the rest of the yogurt, finishing with berries on top.
- 500 g Greek yogurt
- 250 g mixed berries
✅ Done when: all yogurt and berries used, jars evenly layered
Pack the crunch separately
Put the granola in a separate small pot or bag so it stays crunchy, and sprinkle it on just before eating. Keep the jars cold with an ice pack.
- all of it granola from step 2
The Story Behind the Dish
Thick strained yogurt has been eaten in Greece for thousands of years, often with honey. The word parfait, French for 'perfect', first meant a frozen layered dessert; in America it came to mean pretty layers of yogurt, fruit and granola in a glass.
Granola itself was invented in a health spa in the United States in the 1890s. Made at home without nuts, it's safe for school and much less sugary than shop-bought.
⭐ Why It's Famous
It looks like dessert but it's a balanced breakfast or snack full of protein and fruit.
💡 Fun Fact
Making Greek-style yogurt takes about three times more milk than regular yogurt, because the whey is strained away.
Greece (strained yogurt) and France (the parfait)
37.98°N, 23.73°E
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