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Breakfast recipe · from the recipe book

Triple Berry Cottage Cheese Parfait with Almond Crunch

Whipped lemon-vanilla cottage cheese and Greek yogurt layered with juicy mixed berries and crisp, cinnamon-maple oat and almond clusters.

Triple Berry Cottage Cheese Parfait with Almond Crunch

Ingredients

  • 14 oz400 gPlain Greek yogurt, nonfat
  • 1⅓ cups300 gCottage cheese, 2%
  • 1 tbsp20 gHoney
  • 1 tsp4 gVanilla extract
  • 2 tsp4 gLemon zest
  • 1¾ cups sliced300 gStrawberriesquartered
  • 1⅓ cups200 gBlueberries
  • 1 cup125 gRaspberries
  • 1½ cups120 gOld-fashioned rolled oats
  • ¼ cup whole40 gAlmondsroughly chopped
  • 1½ tbsp30 gMaple syrup
  • 2¾ tsp12 gCanola oil
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 325°F (163°C) and line a sheet pan with parchment.
  2. In a bowl, stir the oats, almonds, maple syrup, canola oil, cinnamon and salt until the oats are evenly coated.
  3. Spread the oat mixture on the sheet pan, pressing it into a thin layer, and bake 15 minutes until golden, stirring once halfway.
  4. Let the oat crunch cool on the pan about 10 minutes, then break it into small clusters.
  5. While the crunch cools, blend or whisk the cottage cheese until mostly smooth, then stir in the Greek yogurt, honey, vanilla and lemon zest to make the cream layer.
  6. In another bowl, gently toss the strawberries, blueberries and raspberries to make the berry mix.
  7. Divide half of the cream layer among four glasses, then top with half of the berry mix and half of the oat crunch.
  8. Add the remaining half of the cream layer, then the remaining half of the berry mix, and finish with the remaining half of the oat crunch just before serving so it stays crisp.

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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