Yogurt parfait with blueberries and peanut butter Recipe
Parfait in American cafés is a layered dessert-breakfast in a glass: yogurt, fruit and something crunchy. In this version, blueberries are combined with peanut butter, giving a flavor a bit like a PB&J sandwich, just in a lighter, spoonable form. It’s a convenient option for a workday breakfast or a sweet snack after lunch.
This parfait combines the classic American PB&J flavor profile with a lighter yogurt base and fresh fruit, giving you a dessert-like breakfast that still feels wholesome and balanced.
Chef's tips
Use a really thick yogurt so the layers stay distinct and don’t run together. If your peanut butter is very stiff, loosen it with a teaspoon of warm water or milk before layering. For meal prep, keep the components separate and assemble just before eating.
How to serve
Serve in clear glasses or jars to show off the layers. Top with a few extra blueberries, a drizzle of peanut butter and a sprinkle of granola or chopped nuts for texture.
Ingredients
- thick plain yogurt - 300 g
- fresh or frozen blueberries - 120 g
- granola or crunchy cereal flakes - 60 g
- smooth peanut butter - 2 tablespoons
- honey - 1.5 tablespoons
- vanilla extract - 0.5 teaspoons
Preparation
- In a small bowl, mix the yogurt with the honey and vanilla extract until smooth and lightly sweet. Taste and add more honey if needed.
- Gently warm the peanut butter in a small saucepan or in the microwave for a few seconds so it becomes more pourable and easier to spread.
- Prepare two glasses or jars. Sprinkle 1–2 tablespoons of granola on the bottom of each, then add a few spoonfuls of yogurt on top.
- Add a layer of blueberries, then a thin layer of peanut butter (you can gently spread it with a teaspoon).
- Repeat the layers: granola, yogurt, blueberries, peanut butter, until you use up all the ingredients. Leave some blueberries and a little granola on top for decoration.
- Serve immediately if you want to keep the granola crunchy, or refrigerate for 15–20 minutes if you prefer the layers to meld together a bit.
Storage
Store assembled parfaits (without granola) in the fridge for up to 1 day. Add the crunchy topping just before serving so it doesn’t soften.
I like to make this parfait in small jars the night before and keep the granola in a separate bag. In the morning, I just sprinkle it on top and have a café-style breakfast at my desk.
