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Breakfast recipe · from the recipe book

Honey Apple Greek Yogurt Parfait with Toasted Seeds

Tangy, creamy Greek yogurt layered with soft cinnamon-sautéed apples and a crunchy honey-toasted pumpkin and sunflower-style seed crumble.

Honey Apple Greek Yogurt Parfait with Toasted Seeds

Ingredients

  • 4 containers (6 oz)680 gPlain Greek yogurt, nonfat
  • 2 medium400 gApplediced
  • 2⅛ tsp10 gUnsalted butter
  • 1⅛ tsp3 gGround cinnamon
  • 2 tbsp40 gHoney
  • 2 tsp10 gLemon juice
  • 2 tbsp30 gWater
  • ⅓ cup50 gPumpkin seeds (pepitas)
  • 1½ tbsp15 gSesame seeds
  • 1 tsp4 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Dice the apple and toss it with the lemon juice so it stays bright.
  2. Toast the seeds first: heat a dry skillet over medium heat, add the pumpkin seeds and sesame seeds, and stir for 3 to 4 minutes until the pumpkin seeds puff and the sesame seeds turn golden.
  3. Drizzle half of the honey and the salt over the seeds, stir 30 seconds until glossy, then spread them on a plate to cool and crisp.
  4. Wipe out the skillet, melt the butter over medium heat, and add the apple with the cinnamon and water. Cook, stirring, 6 to 8 minutes until tender, then stir in the remaining half of the honey and cook 1 minute more. Let cool about 10 minutes.
  5. Stir the vanilla into the Greek yogurt.
  6. In four glasses, layer one-quarter of the vanilla yogurt split in two layers with one-quarter of the cinnamon apples between them, then crumble the honey seeds over each parfait just before serving.

Contains: Milk, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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