Yogurt Parfait Board
Bright, colorful, and oh-so-festive, this Yogurt Parfait Board turns a simple yogurt snack into a gorgeous DIY display. Ready in under 20 minutes, it’s a healthy breakfast or snack option you can easily customize with fruit, granola, nuts, and more.
Ingredients
- 32 oz Greek yogurt (whole-milk or non-fat)
- 2 cups mixed berries (strawberries, blueberries, raspberries) halved if large
- 1 cup diced stone fruit (peaches or nectarines)
- 1½ cups granola (any variety) or gluten-free if needed
- ¾ cup chopped nuts (almonds, walnuts, or pecans)
- ½ cup shredded coconut (sweetened or unsweetened)
- ¼ cup chia seeds or flaxseeds (optional superfood boost)
- ¼ cup honey or maple syrup (for drizzling)
- 2 tbsp mini chocolate chips or cacao nibs (for a playful touch)
- Fresh mint leaves (for garnish)
Instructions
- Choose a large wooden cutting board or marble slab. Wipe it clean and place small bowls or ramekins evenly spaced for yogurt and toppings. This creates visual balance—think of it like setting a table.
- Use an ice cream scoop or large spoon to create smooth, rounded dollops. Chilling the yogurt bowl for 5 minutes first can help maintain shape.
- Fan sliced strawberries, scatter blueberries and raspberries, and set diced peaches in neat clusters. Aim for color blocks—warm tones (peaches) next to cool tones (berries).
- Pour granola into its bowl, then nuts into another. Offer a mix of textures: chewy granola clusters plus crunchy almonds or pecans.
- Fill small dishes with shredded coconut, chia seeds, and chocolate chips. These little additions turn ordinary into irresistible.
- Set your honey or maple syrup in a tiny pitcher or squeeze bottle. Place mint sprigs around the board edges. The aroma and greenery bring freshness.
- Hand guests spoons or mini spatulas. Encourage layering: yogurt first, then fruit, a sprinkle of granola, a few nuts, a dash of coconut, and a final drizzle of honey.
- If you’re not serving immediately, cover with plastic wrap and refrigerate for up to 2 hours.
Notes
When I tested this recipe, I learned that room-temperature fruit blends better with cold yogurt—no brain freeze! If your berries are super juicy, lay them on paper towels briefly to absorb excess moisture and keep the board from getting soggy.
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