Mother’s Day Yogurt Parfaits

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Surprise mom with breakfast in bed, or serve this tasty parfait at your Mother’s Day brunch for a special day she won’t soon forget.


5 c old fashioned oats
1 c almonds, sliced
1/2 c coconut, flaked
1/2 t salt
1/2 c canola oil
1/2 c honey
1/2 c brown sugar
2 t vanilla
2 T water

32 oz yogurt, plain or vanilla
6 c coconut-almond granola (recipe follows)
1 lb fresh strawberries, washed and quartered
6 oz fresh blueberries, washed
4-8 t blackberry honey
4, 12 oz glasses


Preheat oven to 350 degrees. In a large bowl, combine oats, almonds, coconut and salt; set aside. In a microwave-safe bowl, mix oil, honey, sugar and water; heat on high for 90 sec. Add vanilla to dry ingredients and stir well. Combine dry and wet ingredients. Spread onto two 13”x9”x2” pans and bake for 15 min, stir and bake another 15 min, or until golden brown. Stir, then cool completely. Any leftover granola can be stored in sealed plastic containers unrefrigerated for up two weeks, or freeze up to one month.

Parfait Assembly
Pour 1” of yogurt into each glass. Layer ¼ c granola, 1 to 2 t honey and sprinkle with berries. Repeat. Serve chilled.

Note: This recipe can be easily modified to taste, or add your favorite dried fruits and nuts for variation.