This fresh peach granola and yogurt parfait has become my go-to for sunny mornings and late-afternoon pick-me-ups. I first discovered the beauty of this simple combination on a summer weekend when the peaches at the farmer's market smelled so fragrant I could not resist buying a basket. I wanted something quick and nourishing that would showcase those ripe peaches without fuss. Layering creamy vanilla yogurt with juicy peach cubes and a sprinkle of crunchy granola felt like a tiny celebration in a glass. It’s the kind of recipe that makes the kitchen smell like summer and invites conversation around the table. What makes this parfait special is its balance of textures and flavors: the cool, velvety yogurt offsets the bright acidity of the peaches, while the granola introduces a toasty crunch that keeps each spoonful interesting. I remember serving these to guests after a long weekend hike—people loved that it felt indulgent without being heavy. Because it comes together in about 20 minutes, I often prepare it as an easy breakfast on busy mornings or as a portable snack for kids’ activities. It also travels well for picnics when layered in a sealable jar.

Ingredients

• Vanilla low-fat yogurt: Use two 6-ounce containers (total 12 ounces). Choose a brand you enjoy—I often pick a vanilla Greek-style low-fat yogurt such as Chobani or Fage for creaminess without too much added sugar. The vanilla rounds the peaches and adds dessert-like flavor while keeping the parfait light.
• Fresh peaches: Four medium peaches, peeled, pitted, and cut into 1/2-inch cubes. Look for peaches that yield slightly to pressure and have a fragrant aroma—those are at peak sweetness. If you spot clingstone varieties at the market, they are usually juicier and more aromatic.
• Granola: 3/4 cup of your favorite granola. A nutty granola gives the parfait great texture; if you prefer less sweetness, pick a low-sugar or oat-forward variety. Toasted granola works well for extra depth.
• Garnish (optional): Peach wedges or a few seasonal berries for color and extra freshness. A light drizzle of honey is optional if your yogurt isn’t sweet enough for your taste.

Instructions

Prepare the fruit: Start by washing the peaches thoroughly. Peel them using a paring knife or by blanching briefly in boiling water for 30 seconds and shocking in ice water to loosen the skin. Pit and cut into uniform 1/2-inch cubes so every spoonful has even texture and sweetness. Tray the cubes on a paper towel to absorb excess juice if they are overly ripe. Divide the first layer of yogurt: Use four clear dessert glasses or jars for attractive presentation. Divide one 6-ounce container of vanilla yogurt evenly among the four glasses. This thin first layer anchors the parfait and prevents the granola from getting soggy too quickly if you plan to store them briefly. Add granola and fruit: Top each yogurt layer with about half of the granola, pressing lightly so it adheres to the yogurt. Divide the cubed peaches evenly across the four glasses, spreading them into a single layer to maintain neat, visible strata in the parfait. Finish the layers: Spoon the remaining 6-ounce container of yogurt over the fruit layer, smoothing gently. Sprinkle the remaining granola on top and garnish with a peach wedge or a few berries. Serve immediately or refrigerate briefly before serving.

Storage Tips

Assemble the parfaits in airtight jars for grab-and-go breakfasts; they keep best when stored with the granola on top to reduce sogginess. Refrigerate for up to 24 hours—beyond that, the texture of the granola degrades. If you must prepare further in advance, store components separately: yogurt in a covered container, chopped peaches in a shallow airtight box with a paper towel to absorb moisture, and granola in a sealed bag at room temperature. Reassemble within an hour of serving for optimal crunch.

Ingredient Substitutions

If you have dietary restrictions or prefer different textures, try plain low-fat Greek yogurt with a teaspoon of vanilla extract and a touch of honey in place of store-bought vanilla yogurt. For a dairy-free option, coconut or almond-based yogurt works well—expect a slightly different mouthfeel. Replace granola with toasted quick oats mixed with a few chopped almonds if you want a less sweet option. Swap peaches with nectarines, strawberries, or canned peaches (drained) when out of season; adjust sweetness as needed.

Serving Suggestions

Serve parfaits layered in clear glasses for an elegant brunch display, or in mason jars for picnics and lunches. Garnish with a thin peach wedge and a sprinkle of cinnamon or toasted coconut for a flavor twist. Pair with a strong coffee or iced tea in the morning, or serve as a light dessert following spicy mains to refresh the palate. For brunch crowds, set up an assembly station with extra granola, chopped nuts, and honey so guests can customize their portions.

Cultural Background

Layered fruit and yogurt bowls have roots in simple European breakfast traditions that emphasize fresh dairy and seasonal fruit. The parfait—in French meaning “perfect”—was popularized as a layered dessert in 20th-century America, evolving into a versatile breakfast item. This version leans on American farm-to-table sensibilities: ripe summer peaches and crunchy granola highlighting local, seasonal produce and pantry staples in a modern, health-forward presentation.

Seasonal Adaptations

In summer, use the ripest freestone peaches for juiciness and fragrance. In late summer and early fall, roast peach halves with a drizzle of maple syrup and a pinch of cinnamon before dicing for deeper, caramelized flavor. In cooler months, use frozen, thawed peaches tossed with a squeeze of lemon and a touch of sugar to brighten them up. Experiment with topping swaps: fresh figs in late summer, or poached pears in autumn for a warmer, spiced parfait.

Meal Prep Tips

Prepare components the night before: chop peaches and store in an airtight container, portion out granola into small bags, and have yogurt measured into serving containers. Assemble quickly in the morning—this takes under five minutes when everything is ready. For workplace breakfasts, layer in jars starting with yogurt, adding fruit, then yogurt and granola on top; carry separately if you prefer to add granola just before eating to preserve crunch.

Make this parfait your own: tweak sweetness, try different crunchy elements, and enjoy the simplicity of a dish that celebrates ripe fruit. It’s one of those small pleasures that brightens a routine morning and always earns a second helping at summer gatherings.