Pin it My friend Sarah introduced me to cashew butter parfaits during our chaotic college finals week when we needed something that felt indulgent but would actually fuel us through marathon study sessions. I was skeptical about mixing nut butter into yogurt at first—seemed like strange bedfellows—but one spoonful changed my entire breakfast rotation. The way the rich, velvety cashew butter melts into the tangy Greek yogurt creates this incredible creaminess that lingers, while the berries pop with fresh brightness against all that richness.
Last summer, I started making these for my niece when she slept over on Sunday mornings before our farmers market walks. She calls them the fancy breakfast with the crunchy bits and now requests them specifically. Watching her carefully layer each ingredient with such serious concentration, then immediately demolish the parfait with the biggest grin, has become one of those small weekend rituals I treasure. She even started experimenting with her own combinations last month.
Ingredients
- Greek yogurt: The thick, strained texture is essential here—regular yogurt becomes too watery when layered, and you want that luxurious mouthfeel that stands up to the granola
- Cashew butter: Choose an unsweetened, creamy variety and stir it thoroughly before measuring, since the natural oils tend to separate during storage
- Mixed fresh berries: I use whatever looks best at the market, but I try to include at least two colors for visual appeal and flavor contrast
- Granola: A slightly sweet, clumpy granola works best here, and I prefer one with coconut or vanilla notes that bridge the gap between tangy and sweet
- Chopped roasted cashews: Toast these briefly in a dry pan for two minutes if you have time, which amplifies their nutty flavor dramatically
- Honey or maple syrup: This is optional if your berries are perfectly ripe, but a tiny drizzle ties everything together beautifully
Instructions
- Blend the base:
- Whisk the Greek yogurt and cashew butter in a small bowl until no streaks remain and the mixture transforms into a smooth, homogeneous cream.
- Build the first layer:
- Spoon about three tablespoons of the yogurt cashew mixture into the bottom of each glass, spreading it gently with the back of your spoon to create an even foundation.
- Add fruit and crunch:
- Scatter a handful of berries over the yogurt layer, followed by a spoonful of granola, making sure some berries touch the glass for that beautiful stained glass effect.
- Repeat and finish:
- Continue layering until you reach the top of each glass, then crown with the prettiest berries, an extra sprinkle of granola, and the toasted cashews.
- The finishing touch:
- Drizzle honey or maple syrup over the top if you like things sweeter, or let the natural fruit sugars shine on their own.
Pin it These parfaits saved my breakfast game during the months when I was too exhausted to even consider cooking anything in the morning. I started keeping small jars of pre layered parfaits in the fridge for those grab and go mornings, and something about starting the day with something so thoughtfully prepared made even the hardest Tuesdays feel more manageable. Now they are my go to when I want to feed people something special without being stuck in the kitchen while everyone else is hanging out.
Make Ahead Magic
You can assemble these parfaits the night before, but I have learned to keep the granola and nuts in separate containers and add them right before serving. This simple trick preserves that irresistible texture contrast between silky yogurt and crisp crunch. The berries soften slightly overnight, which some people actually prefer since they release more of their juices into the yogurt layers.
Seasonal Swaps
In autumn, I swap fresh berries for diced pears and add a pinch of cinnamon to the yogurt cashew mixture. Winter calls for citrus segments and a sprinkle of pomegranate seeds that burst between your teeth. Spring is all about sliced strawberries and rhubarb compote, while summer gets the full berry treatment with maybe some fresh basil torn over the top for an unexpected herbal note.
Serving Ideas
These parfaits work beautifully alongside savory breakfast items like scrambled eggs or avocado toast to round out a weekend brunch spread. I have also served them in smaller portions as dessert, topped with a crumbled shortbread cookie instead of granola. For a breakfast party, set up a parfait bar with bowls of different fruits, nuts, and seeds so guests can customize their own creations.
- Use clear glasses to show off the layers—wide mouth mason jars work perfectly and come with lids for easy storage
- Warm the honey for ten seconds in the microwave if it is too thick to drizzle beautifully
- Chop your cashews just before serving so they stay maximally fresh and fragrant
Pin it There is something deeply satisfying about eating something this beautiful first thing in the morning, like a little promise that the day might just hold its own small moments of joy. Hope this becomes one of those recipes you turn to again and again.
Recipe FAQ
- → Can I substitute the Greek yogurt?
Yes, plant-based yogurts work well for a vegan option without compromising creaminess.
- → What fruits can I use besides berries?
Seasonal fruits like peaches, cherries, or sliced bananas can add variety and sweetness.
- → Is granola necessary for this dish?
Granola adds a crunchy texture, but nuts or seeds like cacao nibs or chia seeds can be great alternatives.
- → How can I store leftovers?
Cover and refrigerate for up to 4 hours to keep the parfait fresh and chilled.
- → Can I sweeten the parfait naturally?
Honey or maple syrup can be drizzled on top for a natural, subtle sweetness.