Build contrast rather than mixing everything
A parfait gives separate spoonfuls of tangy yoghurt, fruit and crisp cereal. Stirring everything together is perfectly edible, but it removes the layered texture. Use clear small glasses if you want the layers visible, or bowls if that is easier to eat.
The compote needs to be cold. Warm berries loosen the yoghurt and soften granola quickly. A shallow bowl speeds cooling, but allow more time if the kitchen is warm rather than assembling with hot fruit.
Read the granola ingredients
Granola may contain nuts, seeds, dried fruit, honey or chocolate as well as oats. Choose one that suits the berries and the intended eaters. A heavily sweetened chocolate granola creates a different dessert from a plain toasted oat mixture.
The stated 80 g is divided between four servings, including the final topping. Adding unmeasured handfuls between every layer can make the portions much larger and sweeter than expected.
Make ahead in separate parts
The yoghurt and cooled fruit can be prepared ahead and kept chilled separately. Add granola near serving so it remains crisp. If you assemble the entire parfait earlier, accept that the middle cereal layer will soften.
A crisp top layer can still provide contrast even when the lower granola has softened. Reserve it in a dry container rather than adding it early and hoping the fridge will preserve its crunch.
What you'll need
- 200 g blueberries
- 1 tbsp water
- 1 tbsp caster sugar, optional
- 400 g thick Greek-style yoghurt
- 80 g granola
- 1 tsp vanilla extract, optional
Let's make it
- Put blueberries, water and optional sugar in a small pan. Simmer gently for 5–7 minutes until some berries burst and the juices thicken slightly.
- Transfer to a shallow bowl. Cool promptly and refrigerate within 2 hours at 5°C or below until cold.
- Stir optional vanilla into the yoghurt. Spoon a little cold compote into each of four glasses, followed by yoghurt.
- Add part of the granola, then another layer of yoghurt and fruit. Reserve some granola for the top.
- Finish with the reserved granola immediately before serving.
Make it your own
Raspberries can replace blueberries but may need straining if seeds are unwanted.
A suitable plant-based yoghurt is possible; check granola and all toppings too.
Keeping it fresh
Keep prepared yoghurt and compote covered in the fridge at 5°C or below. Use compote within 48 hours and yoghurt within its use-by instructions.
Assembled parfaits are best the same day. Keep chilled until serving and discard any portion that has been handled or left warm for too long.
Allergen notes
Contains milk and often oats/gluten. Granola may contain nuts, sesame or other allergens; check its label.
