This fresh fruit treat is as pretty to look at as it is delicious to eat. Generous layers of fresh fruit and berries, crunchy granola, and banana-flavored soy yogurt are stacked up in a glass much the way you'd build an ice cream sundae, so every spoonful gets a little of everything. It comes together in about 10 minutes with no cooking at all, and it's substantial enough to call breakfast, yet sweet enough to pass for dessert — breakfast treat or dessert, you choose.
Recipe from Vegan Bites: Recipes for Singles* by Beverly Lynn Bennett, reprinted by permission of Book Publishing Co. Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Banana. Half goes in sliced for a layer, half gets mashed into the yogurt to give it a mellow banana flavor without needing a banana-flavored yogurt.
- Kiwi, blueberries, and strawberries. A colorful mix that holds its shape well in layers — swap in whatever ripe fruit you have on hand, such as mango, peaches, or raspberries.
- Soy yogurt. Plain or vanilla both work well here; the mashed banana adds most of the flavor either way. Any other dairy-free yogurt can stand in.
- Granola. Use your favorite store-bought variety, or a homemade batch if you have one on hand — a granola with some nuts and dried fruit mixed in adds extra texture.
Variations
- Make it a mango parfait. Diced mango in place of the kiwi gives the parfait a tropical, sweeter edge.
- Add a drizzle. A little maple syrup or agave drizzled over the top layer adds extra sweetness for a more dessert-like parfait.
- Make it portable. Layer the same ingredients into small mason jars with lids for a grab-and-go breakfast.
- Add nuts or seeds. A sprinkle of chopped almonds, walnuts, or chia seeds between layers adds crunch and staying power.
Tips for the Best Fruit and Granola Parfait
- Use a ripe but firm banana. Too ripe and the sliced layer turns mushy; too firm and it won't mash smoothly into the yogurt.
- Assemble just before serving. Granola stays crunchiest when it's layered in right before eating rather than sitting in the yogurt.
- Use a clear glass or bowl. Part of the appeal of a parfait is seeing the layers, so a tall clear glass shows it off best.
- Chill the fruit ahead of time. Cold fruit makes for a more refreshing parfait, especially if it's being served as a warm-weather breakfast.
Make Ahead & Storage
This parfait is best assembled and eaten right away, since the granola softens once it sits in the yogurt. That said, you can get a head start by prepping components ahead: slice and mash the banana, cut the other fruit, and stir together the banana-yogurt mixture up to a day in advance and refrigerate separately, then layer everything together with the granola just before serving.
How to Serve
Serve solo for a light breakfast, or alongside other dishes as part of a larger vegan brunch spread. Visit Beverly Lynn Bennett's web site, The Vegan Chef, for more of her recipes, browse more fruity recipes and desserts, or find more vegan breakfast recipes.
Recipe
Fruit and Granola Parfait
Ingredients
- 1 medium banana thinly sliced (about ¾ cup)
- 1 kiwi peeled, quartered lengthwise, and sliced (about ½ cup)
- ⅓ cup blueberries
- ⅓ cup sliced strawberries
- 1 container (6 ounces) plain or vanilla soy yogurt
- 1 cup granola
Instructions
- Divide the banana evenly between two small bowls and set one bowl aside. Add the kiwi, blueberries, and strawberries to the other bowl, stir gently to combine, and set aside.
- Using a fork, mash the reserved banana slices, keeping them a bit chunky. Add the soy yogurt and stir until well combined.
- To assemble the parfait, layer half of the fruit mixture, half of the granola, and half of the yogurt mixture in the bottom of a large glass or bowl.
- Repeat the layering procedure with the remaining fruit, granola, and yogurt mixture. Serve immediately.
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