Breakfast

Granola Parfait

Name: Granola Parfait
Prep time: 5 min
Total time: 5 min
Yield: 2
Cuisine: American
Ingredients: 300 g (1 1/4 cups) Greek yoghurt; 100 g (1 cup) granola; 150 g mixed berries; 2 tbsp honey; 1 tbsp chia seeds (optional)

Serves 2 Prep 5 mins Cook 0 mins Total 5 mins

Granola Parfait sits in our breakfast collection for weekday mornings, lazy weekends, and anything in between. We keep the voice practical — what to buy, what heat to use, and how to tell when it is done. As written it serves 2. Budget about 5 mins to prep and 0 mins to cook or bake, roughly 5 mins all up, across 5 ingredients and 3 method steps. The character of the dish comes from Greek yoghurt, granola and mixed berries. Check quantities in grams where listed — volume is fine for many liquids, but baking and batter ratios behave better on scales. Use it for weekday mornings, lazy weekends, and anything in between, then plate it hot with a coffee or tea on the side. Scale the batch up for guests or keep it to one pan for a quiet solo breakfast. Metric spoons here mean a 20 ml tablespoon and a 5 ml teaspoon. Everything on this page is metric-first for Australia. If you are converting from cups on an old card, weigh flour, sugar, and butter whenever the ingredient line shows grams.

Ingredients

300 g (1 1/4 cups) Greek yoghurt
100 g (1 cup) granola
150 g mixed berries
2 tbsp honey
1 tbsp chia seeds (optional)

Method

Layer yoghurt, granola and berries in two glasses.
Repeat layers. Drizzle with honey and sprinkle chia seeds.
Serve immediately so granola stays crunchy.

Tip: Assemble just before eating to keep the crunch.

Notes

Putting it together for Granola Parfait: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Stove discipline: medium heat is the default for most home pans; cranking it high only helps when you are browning hard in batches. For Granola Parfait, follow the cues in the method — especially “until golden”, “simmer”, or “bubbling” — rather than watching the clock alone. A heavy pan holds heat better and sticks less once food is moving.
Breakfast pace: have plates warm if you can, and cook in batches rather than crowding the pan. Eggs and batter continue to set off the heat, so pull a shade earlier than you think. Keep cooked portions covered loosely so steam does not make toast or pancakes soggy while you finish the next round.
Shopping and mise en place: read the full ingredient list once before you start. For Granola Parfait, Greek yoghurt and granola are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.
Extra cook's margin: if your pan is thin or your oven runs cool, give Granola Parfait another minute and check again rather than guessing from memory. Salt in small pinches, especially late in soups, sauces, and batters. Wipe up spills before they bake on. When doubling the recipe, brown or bake in batches so steam does not trap and soften crusts. Write any tweak that worked on a sticky note — your kitchen, your pans, your preference — and keep the published metric baseline as the starting point next time.