Fresh Peach Granola and Yogurt Parfait

This simple peach and granola parfait has been one of my summer go-tos for years. I first put these flavors together the summer I moved into my first apartment and had a bowl of perfectly ripe peaches sitting on the counter. I wanted something quick, bright, and satisfying for breakfast but also pretty enough for guests. The result — creamy vanilla yogurt, cubes of sun-warmed peaches, and a generous sprinkle of crunchy granola — felt like sunshine in a glass. It’s one of those dishes that brings people to the table: family members wander in for a quick spoonful and inevitably stay for a chat. What makes this parfait special is how the textures and flavors play together. The yogurt adds a silky creaminess while the peaches deliver floral sweetness and a slight pop when they’re at their peak ripeness. The granola provides crunchy contrast and a toasty, nutty backbone that carries the whole bite. I often make a double batch of the granola, store it in a jar, and the parfait becomes a 5-minute assembly job during busy mornings. I discovered that using slightly warmed peaches — left in a bowl at room temperature for 20 minutes — intensifies their aroma and makes the parfait feel almost decadent without any fuss.

Ingredients

• Vanilla low-fat yogurt: Use two 6-ounce containers (12 ounces total). Look for a brand with natural vanilla or light vanilla flavoring for the best balance; I often use a plain Greek-style low-fat if I want tang, or a trusted commercial vanilla low-fat for sweetness.
• Fresh peaches: Four medium peaches, peeled, pitted, and cut into 1/2-inch cubes. Choose peaches that yield slightly to gentle pressure — not rock hard, and not overly soft — for the perfect texture.
• Granola: 3/4 cup. Use a crunchy, toasted granola with nuts and oats for texture; if you prefer less sweet, choose an unsweetened or low-sugar variety.
• Garnish (optional): Peach wedges, fresh berries, a drizzle of honey, or a few toasted almond slices elevate the presentation and flavor.

Instructions

Prepare the fruit: Wash the peaches, peel them with a paring knife or a vegetable peeler if you prefer smooth texture, then cut away the pit and dice into roughly 1/2-inch cubes. If peaches are slightly underripe, leave them at room temperature for 15–30 minutes to allow the sugars to blossom. Layer the first yogurt portion: Divide one 6-ounce container of vanilla low-fat yogurt evenly among four parfait glasses or jars. Use about 1.5 tablespoons of yogurt per glass as the base layer to ensure even layering and a stable foundation for the granola. Add granola and peaches: Sprinkle half of the 3/4 cup granola over the yogurt, dividing it evenly. Then distribute the cubed peaches among the glasses so each serving gets a colorful, even fruit layer. Top and finish: Spoon the remaining yogurt (the second 6-ounce container) over the peaches to form the second creamy layer, then finish with the remaining granola. Garnish with a thin peach wedge or a few berries for visual appeal. Serve immediately to preserve the granola’s crunch; if assembling ahead, keep granola separate until ready to serve.

Storage Tips

Store components separately when possible. Pre-cut peaches: place in an airtight container and refrigerate for up to 24 hours; add a squeeze of lemon juice if you’re worried about browning. Yogurt keeps in its original sealed containers in the fridge for up to 7–10 days depending on the sell-by date; once opened, use within 5 days for best quality. Granola stored in an airtight jar at room temperature will remain crunchy for up to 2 weeks; for longer storage, keep it in the freezer. For assembled parfaits, store covered in the refrigerator and consume within 12–24 hours, though the granola will soften after sitting for more than a couple of hours.

Ingredient Substitutions

Swap yogurt types to fit dietary needs—plain Greek yogurt adds tang and more protein, while non-dairy yogurts (almond or coconut) work for dairy-free diets but change the richness. If peaches are out of season, substitute nectarines, plums, mango, or berries; use approximately the same volume. For a lower-sugar option, choose unsweetened yogurt and a low-sugar granola or replace granola with lightly toasted rolled oats mixed with a few nuts and seeds. If you need a nut-free version, choose seed-based granola or make your own with oats, pumpkin seeds, and a touch of maple syrup.

Serving Suggestions

Serve in clear parfait glasses or small mason jars to show off the layers. For brunch, pair the parfaits with crusty toast, soft-boiled eggs, or a spinach salad for a balanced spread. For dessert, add a drizzle of honey or a sprinkle of cinnamon and toasted almonds. Garnish with fresh mint leaves or a lemon zest twist to brighten the flavors. These are also lovely served in small glasses as part of a buffet or plated next to a mini fruit tart for contrast.

Cultural Background

Layered dairy-and-fruit cups have a long presence in American home cooking as an easy, visually appealing way to serve fresh fruit and dairy together. Parfaits trace some of their modern popularity to mid-20th-century cafes where layered desserts were plated for presentation. In the U.S., the combination of yogurt, fresh fruit, and granola became popular as health-conscious breakfasts and snacks rose in demand, blending convenience with a preference for whole ingredients and seasonal produce.

Seasonal Adaptations

In late summer, load the parfaits with ripe, sun-warmed peaches and a drizzle of honey. In early fall, swap peaches for baked spiced pears or apple compote with a sprinkle of toasted pecans. Winter calls for citrus segments and pomegranate arils, while spring highlights strawberries and rhubarb compote. Adjust spices accordingly—vanilla and cardamom pair beautifully with peach, while cinnamon and nutmeg suit apple or pear versions.

Meal Prep Tips

For make-ahead breakfasts, pre-portion peaches into sealed containers and portion granola into small bags. Keep yogurt sealed until morning and assemble just before eating to retain the granola crunch. If you must assemble the night before, place the granola on top but store the parfaits in airtight containers and consume within 12 hours. Use shallow airtight containers for peaches to minimize surface area and prevent them from becoming overly juicy.

Whether you serve this for a leisurely weekend breakfast or a quick midweek snack, the combination of juicy peaches, creamy vanilla yogurt, and crunchy granola never fails to please. Try it with seasonal variations and enjoy the simple ritual of layering — it’s small, quick pleasures like this that make mornings sweeter.