Fourth of July Triple Berry Yogurt Parfaits

Whether Fourth of July means a big family grill-out or a small gathering of you and a few close friends, it’s never too late to add something different to the typical dessert roundup of cobblers, cakes, pies, and ice cream. Next week, how about making a yogurt parfait to cap off the celebrations? This colorful, layered combination of yogurt, berries and homemade granola works just as well as a hearty breakfast as it does as a dessert (provided you don’t have too many hot dogs and burgers beforehand).  And, although parfaits may be French in origin, this whipped cream- and ice cream-free iteration is all American.

While you can easily substitute store-bought granola for homemade, just one taste of the freshly baked stuff—well toasted, much less sweet, fragrant—might convince you to make it from scratch all the time. Honey and olive oil help flavor and bind the oats together with coconut, crunchy almonds and heart-healthy flaxseeds, which are then pressed together into a pan and baked. Once the granola has cooled, simply break it up by hand into smaller pieces.  


Triple berry yogurt parfait


The base of the parfaits uses plain Greek yogurt, which, due to being strained of much of its whey and lactose, contains nearly double the amount of protein, half the sodium, and half the carbohydrates of regular yogurt. It is lightly sweetened with honey and flavored with vanilla extract, while still retaining its noteworthy tanginess.

Layered in a simple drinking glass in alternating ribbons of thick, creamy yogurt, unadulterated summery berries, and crunchy granola, this parfait is a pretty vision of red, white and blue that is perfect for July Fourth, or any time of year!

Triple Berry Yogurt Parfaits

Closeup of berry medley

This recipe will make more granola than is needed for the parfaits. Stored in a tightly covered container, the leftovers will keep well for a couple of weeks.


Jar of granola

1/4 cup honey

1 Tbs. olive oil

1 cup old-fashioned rolled oats

1/4 cup dried flaked unsweetened coconut

1/4 cup sliced almonds

2 Tbs. ground flaxseeds

1 1/3 cups plain Greek yogurt

1/2 tsp. vanilla extract

2/3 cup blackberries

2/3 cup blueberries

2/3 cup raspberries


Closeup of granola on spoon

1. Preheat an oven to 350°F. In a medium bowl, whisk together 2 Tbs. of the honey and the olive oil. Add the oats, coconut, almonds and flaxseeds and stir until evenly coated.

2. Transfer to an 8-inch square cake pan lined with parchment paper. Press the mixture firmly into an even layer and bake until golden brown and fragrant, 22 to 24 minutes. Let cool completely before breaking into bite-sized pieces.

3. In a small bowl, stir together the yogurt, the vanilla and the remaining 2 Tbs. honey. Combine the berries in another bowl.

4. Have 2 glass tumblers ready. Sprinkle 1/4 cup granola on the bottom of each glass, followed by 1/3 cup of the berries. Spoon 1/3 cup sweetened yogurt over the berries, and top with 1/4 cup granola. Divide half of the remaining berries between the 2 glasses and top with the remaining yogurt. Top with the remaining berries. Serve immediately.

Serves 2.