Maple-Pecan Granola Parfait with Greek Yogurt and Berries

Why You’ll Love This Recipe

• Crunchy, oven-toasted maple–pecan granola with a hint of warm spice.
• Thick, tangy Greek yogurt balances sweet berries and maple drizzle.
• Meal-prep friendly: bake once, assemble parfaits all week.
• Simple pantry staples, big café-style payoff.

Grocery List

• Produce: Strawberries, blueberries, raspberries, lemon (for zest), fresh mint (optional)
• Dairy: Plain Greek yogurt (2% or whole milk)
• Pantry: Old-fashioned rolled oats, pecans, pumpkin seeds (pepitas), unsweetened shredded coconut, pure maple syrup, coconut oil or light olive oil, vanilla extract, ground cinnamon, ground nutmeg, fine sea salt

Full Ingredients

For the Maple–Pecan Granola

• 3 cups (about 270 g) old-fashioned rolled oats
• 1 cup (about 110 g) pecan halves, roughly chopped
• 1/2 cup (about 60 g) raw pumpkin seeds (pepitas)
• 1/2 cup (about 30 g) unsweetened shredded coconut
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt
• 1/2 cup (120 ml) pure maple syrup (dark/amber preferred)
• 1/3 cup (80 ml) melted coconut oil (or light olive oil)
• 2 tsp pure vanilla extract

For the Parfaits

• 4 cups (about 950 g) plain Greek yogurt (2% or whole milk)
• 3 cups mixed berries: 1 cup sliced strawberries, 1 cup blueberries, 1 cup raspberries
• 1 tsp finely grated lemon zest (optional)
• 1/4 cup (60 ml) pure maple syrup, warmed, for drizzling
• Fresh mint leaves and extra chopped pecans for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Heat the oven to 325°F (163°C). Line a large rimmed baking sheet with parchment paper to keep the granola from sticking and promote even browning. For the most even heat, set an oven rack in the center position.

Step 2: Mix the dry ingredients

In a large bowl, combine the oats, chopped pecans, pepitas, shredded coconut, cinnamon, nutmeg, and salt. Toss to distribute the spices evenly so every bite tastes balanced.

Step 3: Whisk the maple mixture

In a small bowl or measuring cup, whisk together the 1/2 cup maple syrup, melted coconut oil, and vanilla extract until glossy and emulsified. Pour the mixture over the dry ingredients and stir with a spatula, scraping the bowl, until every flake looks lightly coated.

Step 4: Bake the granola

Spread the mixture evenly onto the prepared baking sheet, then firmly press it down with a spatula to help form clusters. Bake for 28–32 minutes, rotating the pan at 15 minutes. Gently stir once at the halfway point, then press the granola back into an even layer. The granola is done when the edges are a deep golden brown and the center is lightly toasted; it will crisp as it cools.

Step 5: Cool for crunch

Transfer the pan to a cooling rack and let the granola cool on the sheet for at least 20 minutes. Resist the urge to stir—this helps set big clusters. Once cool, break into chunks.

Step 6: Prep berries and warm the maple syrup

Rinse and thoroughly dry the berries. Toss with lemon zest if using. Warm the remaining 1/4 cup maple syrup in a small saucepan over low heat or in the microwave for 15–20 seconds until fluid and pourable.

Step 7: Assemble the parfaits

In 6 clear glasses or jars, layer 2–3 tablespoons granola, then about 1/3 cup Greek yogurt, a spoonful of berries, and a light drizzle of warm maple syrup. Repeat the layers once more. Finish with a few extra pecans, a mint leaf, and a final thread of syrup. Serve immediately for the best crunch.

Pro Tips

• For extra-clustery granola, press the mixture firmly before baking and again after the mid-bake stir, then cool completely undisturbed.
• Watch the edges: if they darken faster, loosely tent the outer rim with a strip of foil for the final minutes.
• Use whole-milk Greek yogurt for the creamiest, dessert-like texture; 2% works beautifully too.
• Dry the berries well to keep the granola crisp when layering.
• Warm maple syrup flows in delicate ribbons and won’t chill the yogurt like cold syrup can.

Variations

• Autumn spice: Add 1/4 tsp ground cloves and 1/2 tsp extra cinnamon; fold in 1/2 cup chopped dried apples after baking.
• Chocolate-cherry: After the granola cools, fold in 1/3 cup mini dark chocolate chips and 1/2 cup dried tart cherries. Skip the lemon zest.
• Dairy-free: Use a rich coconut or almond-milk yogurt and swap coconut oil for the baking fat.

Storage & Make-Ahead

Cool granola fully, then store airtight at room temperature for up to 2 weeks or freeze for up to 3 months. Keep yogurt and berries refrigerated. For meal prep, layer yogurt and berries in jars and keep the granola separate; add granola and warm maple syrup just before eating so it stays crunchy. The baked granola recipe yields about 5 cups; you’ll use roughly 3 cups for 6 parfaits, leaving some for snacking.

Nutrition (per serving)

Approximate for 1 parfait assembled as directed: 500–520 calories; 12–15 g protein; 56 g carbohydrates; 22–26 g fat; 6 g fiber; 180 mg sodium. Values will vary with yogurt fat level and maple drizzle amount.