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Lemon Yogurt Berry Parfait with Toasted Oat Crunch

Tangy lemon-vanilla Greek yogurt layered with a quick warm blueberry compote, fresh strawberries and raspberries, and crisp honey-almond oat clusters baked in the oven.

Lemon Yogurt Berry Parfait with Toasted Oat Crunch

Ingredients

  • 4 containers (6 oz)680 gPlain Greek yogurt, nonfat
  • 1¼ cups100 gOld-fashioned rolled oats
  • ¼ cup whole40 gAlmondschopped
  • 2½ tbsp50 gHoney
  • 1 tbsp14 gCanola oil
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 1¼ cups200 gFrozen blueberries, unsweetened
  • 1 tbsp15 gLemon juice
  • 2 tsp4 gLemon zest
  • 1 tsp4 gVanilla extract
  • 1¼ cups sliced200 gStrawberriessliced
  • 1 cup125 gRaspberries

Steps

  1. Preheat the oven to 325°F (165°C) and line a sheet pan with parchment.
  2. In a bowl, stir the oats, almonds, cinnamon and salt. Whisk the canola oil with half of the honey, pour it over the oat mixture and toss until coated.
  3. Spread the oat mixture on the sheet pan, pressing it into a thin layer, and bake 18 to 20 minutes until golden, stirring once. Cool on the pan for 10 minutes so it crisps, then break into clusters.
  4. While the oats bake, simmer the frozen blueberries with the lemon juice in a small pot over medium heat for 6 to 8 minutes, stirring, until jammy. Let the compote cool.
  5. In another bowl, stir the Greek yogurt with the lemon zest, the vanilla and the remaining half of the honey.
  6. Divide half of the lemon yogurt among four glasses. Top with the blueberry compote, then half of the strawberries and half of the raspberries.
  7. Add the remaining half of the lemon yogurt, then the remaining strawberries and raspberries. Scatter the oat clusters on top just before serving so they stay crunchy.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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

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