Cashew Butter Yogurt Parfait

A creamy blend of yogurt, cashew butter, fresh berries, and crunchy granola delivers a nourishing breakfast.

# Ingredients:

01 - 1 cup plain Greek yogurt (240 g) or plant-based yogurt for vegan option

02 - 2 tablespoons cashew butter (30 g)

03 - 1 cup mixed fresh berries (150 g), such as blueberries, raspberries, and strawberries

04 - 1/2 cup granola (40 g), gluten-free if required

05 - 1 tablespoon chopped roasted cashews (10 g)

06 - 1 tablespoon honey or maple syrup (20 g), optional

01 - In a small mixing bowl, stir together the Greek yogurt and cashew butter until smooth and fully incorporated.

02 - Spoon a portion of the yogurt-cashew blend into the base of two serving glasses or jars.

03 - Place a layer of mixed fresh berries over the yogurt, then sprinkle a layer of granola atop the berries.

04 - Continue layering yogurt mixture, berries, and granola until all ingredients are used, finishing with berries and a granola sprinkle on top.

05 - Optionally, drizzle with honey or maple syrup and garnish with chopped roasted cashews.

06 - Serve immediately or cover and refrigerate for up to four hours to serve chilled.

01 -

It tastes like dessert but keeps you full for hours thanks to the protein and healthy fats.
You can prep the layers the night before and grab it straight from the fridge in the morning.
The cashew butter adds a silky richness that plain yogurt just can't match on its own.

02 -

Stir the cashew butter thoroughly before measuring, or you'll end up with dry clumps that won't blend smoothly into the yogurt.
Add the granola just before eating if you're making this ahead, otherwise it will soften and lose its satisfying crunch.

03 -

Warm the cashew butter slightly in the microwave for a few seconds if it's too stiff to stir into the yogurt smoothly.
Use frozen berries in a pinch, but let them thaw and drain first so they don't water down the yogurt.